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French Dip Recipe

French Dip Recipe

For a sandwich with more pizzazz than the traditional French dip, give this recipe a try. The seasonings give the broth a wonderful flavor, and the meat cooks up tender and juicy. This slow-cooked version will soon be a favorite at your house, too. —Margaret McNeil, Germantown, Tennessee
TOTAL TIME: Prep: 15 min. Cook: 5 hours YIELD:8 servings


  • 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.

Nutritional Facts

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

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Courtney User ID: 9224844 269780
Reviewed Jul. 21, 2017

"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!!!!"

aug2295 User ID: 4631582 268934
Reviewed Jul. 3, 2017

"This was excellent. I added a beef bouillon cube to add a little flavor and served on kaiser rolls because that's what I had on hand. Add a salad and french fries and it was a restaurant quality meal."

Sillyman1 User ID: 1306631 268099
Reviewed Jun. 18, 2017

"I used 2 cups water, 1 cup beef broth, 8 ounces fresh sliced mushrooms, 1 packet of Lipton's Onion soup mix, toasted Cibatta rolls with Havarti cheese. This us the BEST french dip sandwich that I've ever eaten!"

Sillyman1 User ID: 1306631 268097
Reviewed Jun. 18, 2017

"I added 3 cups of water and one packet of Lipton's Onion soup mix. I used fresh sliced mushrooms. Toasted Cibatta bread with Havarti cheese and this has been the BEST french dip sandwich that I've ever eaten!"

kredhead User ID: 710648 267586
Reviewed Jun. 3, 2017

"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!"

Karen User ID: 8980674 257746
Reviewed Dec. 6, 2016

"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."

justmbeth User ID: 1196484 256736
Reviewed Nov. 13, 2016

"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."

shannondobos User ID: 5115022 256395
Reviewed Nov. 4, 2016

"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."

mommayor User ID: 6425768 253084
Reviewed Aug. 23, 2016

"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."

sstetzel User ID: 158954 250147
Reviewed Jul. 6, 2016

"This was last night's dinner. I used low sodium beef stock instead of water for added flavor , low sodium soy sauce and fresh thyme (because my garden is overflowing).

Rave reviews from everyone."

joycerm53 User ID: 703299 250104
Reviewed Jul. 5, 2016

"I have been making this since it first was published in 1996! My family loves it."

Allisondearth User ID: 7830897 244156
Reviewed Feb. 19, 2016


cinnamom22 User ID: 7092950 239117
Reviewed Dec. 10, 2015

"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."

sddeck User ID: 7279512 217809
Reviewed Jan. 13, 2015

"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!""

doreensanzone User ID: 1270959 216526
Reviewed Jan. 1, 2015

"Very easy to make, very tasty! A hit with everyone here. I've made this many times, and it never disappoints."

dewflop User ID: 216755 10634
Reviewed May. 14, 2014

"I thought it was o.k. It was easy, but nothing over the top. I used low sodium broth and cut the Rosemary in half. To me it tasted like roast beef? Thanks for the recipe. Wasn't too salty."

ValerieMS User ID: 4364700 6937
Reviewed Jul. 19, 2013

"if this gets too salty put peeled potato quarters in it during the end of cooking. The potato will absorb salt."

ValerieMS User ID: 4364700 9445
Reviewed Jul. 19, 2013

"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."

lilgrl37 User ID: 1254165 3574
Reviewed May. 16, 2013

"Made this as written. Very simple and delicious. Served with grilled green peppers and provolone."

wasoongu User ID: 1077273 9888
Reviewed Dec. 25, 2012

"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!"

Worshipguy User ID: 6391761 17130
Reviewed Oct. 9, 2012

"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."

Femminapsicotic User ID: 5189269 10313
Reviewed Sep. 7, 2012

"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!"

DawnLockhart User ID: 3466471 10583
Reviewed Aug. 21, 2012

"Very tasty! A good make-ahead dish."

debruble User ID: 2584830 3570
Reviewed Feb. 11, 2012

"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."

pschube User ID: 2658481 200607
Reviewed Jan. 27, 2012

"I substituted one cup beef broth for one cup water. Very tasty when dipped! I am thinking about using some leftovers in the Stacked Enchilada Recipe tonight instead of chicken."

melinanie User ID: 1702764 10642
Reviewed Jan. 5, 2012

"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."

cherisa User ID: 1197274 10028
Reviewed Dec. 21, 2011

"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."

cherisa User ID: 1197274 17099
Reviewed Dec. 21, 2011

"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!"

kaly_ab User ID: 1070646 200606
Reviewed Dec. 13, 2011

"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."

ShariWestercamp User ID: 1377159 10311
Reviewed Nov. 30, 2011

"I love this recipe! I don't use the low sodium, but probably should!"

Brenda Peak User ID: 5794809 9444
Reviewed Aug. 24, 2011

"I love this recipe it is easy and ready when i get home ! I will fix it many times !"

hannahjg User ID: 5954429 10026
Reviewed Apr. 27, 2011

"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!"

babyfroggy1977 User ID: 5725300 19081
Reviewed Feb. 18, 2011

"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."

sarag611 User ID: 3921863 9961
Reviewed Jan. 14, 2011

"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."

melinanie User ID: 1702764 10580
Reviewed Jan. 7, 2011

"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!!"

mom of 1 User ID: 5723586 10641
Reviewed Dec. 26, 2010

"I made this recipe for Christmas Eve dinner. Served with rolls, provalone cheese, horseradish, and bowls to put juice in to dip. It was delicious. I did cut down on the soy sauce a bit - 1/4 cup,and it was still fantastic. Will definitely make again."

candicearanjo User ID: 3029684 3564
Reviewed Nov. 29, 2010

"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!"

Theresa-M User ID: 3127381 9086
Reviewed Nov. 18, 2010

"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."

nyholm User ID: 3835713 5611
Reviewed Oct. 11, 2010

"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! ♥"

jenjerry User ID: 5442744 3562
Reviewed Oct. 10, 2010

"This is an amazing recipe. One of our family favorites."

kaly_ab User ID: 1070646 9825
Reviewed Aug. 30, 2010

"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!"

kbpaulson User ID: 1221655 200605
Reviewed Jul. 27, 2010

"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!"

wleaming User ID: 850066 200604
Reviewed Jul. 10, 2010

"I've not eaten a French dip at a restaurant since I made this the first time. Always a favorite for family and guests!"

shastar User ID: 4712479 19078
Reviewed Dec. 26, 2009

"This is really simple and easy to prepare. It is sure to be a regular at my house."

araefinn User ID: 2173259 17129
Reviewed Oct. 16, 2009

"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."

cwbuff User ID: 441425 10527
Reviewed Sep. 27, 2009

"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!"

[email protected] User ID: 4269636 200603
Reviewed Jul. 28, 2009

"Second time I've cooked this within 3 weeks! This time I doubled the recipe, because the daughter's boyfriend raved about it so much


brendadawn User ID: 1873663 9442
Reviewed Jan. 20, 2009

"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."

Stacey3978 User ID: 3389886 200602
Reviewed Nov. 9, 2008

"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!"

elisa User ID: 1925350 9636
Reviewed Jul. 1, 2008

"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!"

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