French Dip Recipe
- 1 beef chuck roast (3 pounds), trimmed
- 2 cups water
- 1/2 cup reduced-sodium soy sauce
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 bay leaf
- 3 to 4 whole peppercorns
- 8 French rolls, split
- 1. Place roast in a 5-qt. slow cooker. Add the water, soy sauce and seasonings. Cover and cook on high for 5-6 hours or until beef is tender.
- 2. Remove meat from broth; shred with two forks and keep warm. Strain broth; skim fat. Pour broth into small cups for dipping. Serve beef on rolls. Yield: 8 servings.
1 sandwich: 467 calories, 19g fat (7g saturated fat), 111mg cholesterol, 1300mg sodium, 31g carbohydrate (3g sugars, 2g fiber), 41g protein.
Reviews for French Dip
"Absolutely THE BEST ! as a former caterer, I'm always looking at recipes, and when I come across one like this that has such rave reviews, I have to try! This one is just fabulous! instead of the 2 cups of water, I used one can of beef consomme, and the balance of cups as beef broth. The depth of flavour is just phenomenal. Definitely add the rosemary and thyme, they add so much without being over powerful. 5 stars!!!!"
"This recipe is almost the same as "French dip sandwiches", it's just a different cut of meat. This french dip recipe is a regular at my house, easy to put together and always savory and filling. I add a thin slice of cheddar to the sandwich before serving and will dip the cut side of the bread in the au jus on request. Sometimes I add beef broth, boullion, consomm? and/or a can of french onion soup for extra flavor. The jus is very flavorful, it's restaurant quality...or better! The best part is the crockpot does all the work! Great for a holiday, a dinner party or a summer dinner that doesn't heat up the kitchen. Thanks!"
"My kids love this. It is so easy and has become a family favorite. This is the bar my son holds for French Dip. He ordered one at a restaurant and couldn't eat it because it wasn't nearly as good. It is incredibly flavorful."
"A big hit with the men in the family. I followed other previous recommendations and used 1 cup of beef broth in place of 1 cup of the water, seasoned the meat with pepper, and left out the rosemary."
"My mind is blown. This is EXACTLY the taste I was looking for. I always struggled to get the flavors just right when trying to make beef dip. My dipping jus is usually bland and the beef just ok. This recipe packs such flavor in both the sauce and shredded meat. My husband totally agreed. I can't wait to make this again. What a perfect recipe for a crowd, too."
"This was very tasty. My family loved it. I used one can of beef broth and water, as suggested by others. Other than that, I followed the recipe."
"I have been making this since it first was published in 1996! My family loves it."
"Followed the recipe EXACTLY and luckily I had a packet of Au Jus mix at home because the juice left from cooking the meat is in NO WAY usable for dipping. There is no way you could remove enough salt with the potato trick mentioned by other reviewers. Funny thing is, the meat did not turn out super salty. So, this recipe would be useful for cooking the meat only and not for using the juice to dip. I would use another recipe altogether."
"My husband and kids loved this!!! Served with broccoli slaw. I didn't have crushed Rosemary. I used 1 tsp each dried Thyme, Summer Savory, tarragon and garlic powder. Love love love. My husband said "this one goes into rotation!""
"Very easy to make, very tasty! A hit with everyone here. I've made this many times, and it never disappoints."
"if this gets too salty put peeled potato quarters in it during the end of cooking. The potato will absorb salt."
"Great recipe! We love it. It is easy to prepare it too salty. I've found that floating some potato pieces in the broth will pull it out if that happens."
"Made this as written. Very simple and delicious. Served with grilled green peppers and provolone."
"This sandwich was delicious! Instead of soy sauce, I used Bragg's amino acid. I topped mine with a few sliced banana peppers. Everyone loved it!"
"I did half & half with the water and beef broth like other reviews suggested. It had a good flavor, but I guess I just like the more traditional french dip. It was nice to have a change, though."
"I used a few tips from here, used beef broth & didn't add the rosemary, my family LOVED this! served it with broccoli and french fries, perfect family meal!"
"Very tasty! A good make-ahead dish."
"This is one of my family's top 10 recipes. It is so easy and always good. We leave out the rosemary (strong flavor) and I usually just rub black pepper from my shaker on the meat. This deserves 10 stars."
"We love this recipe! Everyone in the family eats it up. We like to put some swiss cheese on the roll with the meat. So easy and very tasty."
"I have been making this recipe for years. This is one of the best meals for company. Not to mention it's about as simple and hands-off a recipe as you can possibly get. People always ask how I made this, b/c the gourmet flavors taste like it took hours to do. Reminds me of the Fr Dip I had at Mimi's cafe."
"I have been making this recipe for years. This is one of the best meals for company. Not to mention it's about as simple and hands-off a recipe as you can possibly get. This tastes like gourmet... really! People always ask how I made this, b/c it tastes like it took hours to do. Impress someone. I'm telling you, make this!"
"This has become a family favorite. I love adding some hot peppers for a nice touch. So glad I tried this, I use it often."
"I love this recipe! I don't use the low sodium, but probably should!"
"I love this recipe it is easy and ready when i get home ! I will fix it many times !"
"I have made this recipe about 4 times in the past 5 weeks. So good and simple! I serve it with pepperjack cheese. It is a little salty so I put a little less soy sauce.I love this recipe and so does everyone who has tried it. Great as a leftover too!"
"yummy, was a little too salty but I think it was my fault. I added some garlic salt and beef boullion. Next time I will def omit that and leave the recipe as is. I did follow anothers suggestion of provolone cheese on the roll and broiling it. I used a hard crusted roll to avoid any kind of sogginess."
"Amazing!!! I served it on hard rolls. I sliced them in half, spread butter on one side, put Provolone cheese on the other, and toasted them under the broiler for a few minutes. It was absolutely delicious! I will definitely be serving this the next time we have company."
"Found this recipe over a year ago, and love it!! I brought the recipe to make when we visited my husband's family last year for Christmas and they thought it was so good that all of his sisters and his mother asked for the recipe and they make it now too!!"
"My husband could not stop raving about how wonderful this recipe is! Definitely will be in our recipe box for a long time to come!"
"I have been making this recipe since it appeared in Taste of Home back in '96 or '97. It is one of my husband's favorites. I add a diced onion & use half the soy sauce. I always add more broth or water so we have plenty for dipping."
"this is definetly a five star recipe, but in order to keep my heart a tickin' I cut the soy sauce down to 1/8 cup. Delish! ♥"
"This is an amazing recipe. One of our family favorites."
"This is one of my family favorites! The flavor can not be beat and I would recommend this for everyone to try at least once! You'll love it!"
"Excellent! I doubled the recipe and cooked it in my 16 qt. Nesco roaster. I put the meat on the buns and topped with cheese and put it under the broiler to melt the cheese. I'm thinking of adding onions to the cooker the next time. It was excellent reheated the next day too. Yummy!"
"I've not eaten a French dip at a restaurant since I made this the first time. Always a favorite for family and guests!"
"This is really simple and easy to prepare. It is sure to be a regular at my house."
"Amazing!! Made this a few weeks ago and my family loved it. Had a little leftover and it was great the next day too. Making this in a few weeks (double recipe) for son's bday party dinner. I know it will get tons of rave reviews then."
"Best French dip recipe I've ever tasted. Cooking in the crock pot is so convenient and worry-free! Also, using boneless chuck makes for just about the tenderest meat ever -however, check doneness after about 2 1/2 - 3 hours every half hour by sticking a fork into the meat. When the fork goes in easily practically all the way, it's done. If you overcook it, it looses all its tenderness. With fresh-baked rolls - to die for!"
"Second time I've cooked this within 3 weeks! This time I doubled the recipe, because the daughter's boyfriend raved about it so muchMs.ST"
"GREAT recipe! The spices leave the meat perfectly flavored and delicious. I made this for a crowd, and everyone went back for seconds and then asked for the recipe! I will definitely make this again."
"I made this for my Mom's birthday party and everyone loved it. My roast was fully cooked in about 3 hours on high heat though. I also had bought several types of rolls for all of my guests. I served this sandwich with the baked french fries which I also found on this website. Looking forward to making these sandwiches again!"
"This is a great recipe! The meat is perfect and I have had it with several kinds of bread rolls. Its a superb recipe for guest too and its a bonus that it cooks all day in the crock! Thank You Margaret!"