- 1 boneless beef chuck roast (3 pounds), trimmed
- 1 can (10-1/2 ounces) condensed French onion soup, undiluted
- 1 can (10-1/2 ounces) condensed beef consomme, undiluted
- 1 can (10-1/2 ounces) condensed beef broth, undiluted
- 1 teaspoon beef bouillon granules
- 8 to 10 French or Italian rolls, split
- Halve roast and place in a 3-qt. slow cooker. Combine the soup, consomme, broth and bouillon; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.
- Remove meat and shred with two forks. Serve on rolls. Skim fat from cooking juices; serve juices on the side for dipping. Yield: 10 servings.
Reviews forShredded French Dip
"Delicious & easy! Served with a slice of provolone cheese on hoagie buns."
"I followed the recipe to a t and my wife and I both said it was pretty bland / flavorless, I will not make it again!"
"This recipe was incredible! It is amazing how a simple chuck roast turned into this shredded french dip masterpiece. We toasted bread and melted some provolone cheese on these sandwiches too."
"This is a super easy recipe. The chuck roasts didn't look good at the store, so the meat man suggested a sirloin tip roast. I followed the recipe otherwise. The sauce was delicious, but the meat had no flavor. I think I should have used a roast with some fat. Maybe it will be more flavorful after a day in the fridge."
"Wished I could give this recipe 10 stars, as this is an amazing beef dish. The only change I made was to sprinkle onion powder on the beef before adding the other ingredients. Served is as a sandwich, however, I think for next times, I will either serve it with rice, mashed potatoes or even pasta with a side of vegetables & salad.Karla, THANK YOU so much for sharing this wonderful recipe with us all."
"Very good. The au jus is not as salty as many are. I used no sodium brothI also used a rump roast as this week chuck roast was insanely expensive. I cut the rump roast into smaller pieces as they tend to be tough."
"Loved this recipe!! It was easy to make and great flavors! The meat was tender."
"Awesome! So delicious! This was my first attempt at French Dip - served it at our "Day After Christmas" celebration. I made it according to the recipe, but cooked more beef (about 5 pounds) to serve 14. There was plenty of "au jus" without doubling the other ingredients. Many of my family took seconds, very little leftover. Will definitely make again!"
"I just made this for Christmas dinner for 12 people. It was a big hit. I started with 4 1/2 pounds of meat because I was making it for more than 8-10 people and I wanted plenty. Good thing I did because there was a lot of fat to cut out in the middle of the meat. I had plenty of juice without changing the liquid amounts. Leftovers were great over mashed potatoes. Even hubby ( aka Mr. Picky ) loved this! I will be making this again."