Shredded French Dip Recipe

5 33 40
Shredded French Dip Recipe
Shredded French Dip Recipe photo by Taste of Home
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Shredded French Dip Recipe

Read Reviews
5 33 40
Publisher Photo
A chuck roast slow-simmered in a beefy broth is delicious when shredded and spooned onto rolls. I serve the cooking juices in individual cups for dipping. —Carla Kimball, Callaway, Nebraska
MAKES:
8-10 servings
TOTAL TIME:
Prep: 5 min. Cook: 6 hours
MAKES:
8-10 servings
TOTAL TIME:
Prep: 5 min. Cook: 6 hours

Ingredients

  • 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

Directions

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.
Originally published as Shredded French Dip in Quick Cooking September/October 2001, p39

Nutritional Facts

1 each: 399 calories, 15g fat (5g saturated fat), 91mg cholesterol, 1104mg sodium, 30g carbohydrate (2g sugars, 2g fiber), 33g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Shredded French Dip in Quick Cooking September/October 2001, p39

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Reviews forShredded French Dip

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MY REVIEW
elna04730 User ID: 1300134 272277
Reviewed Aug. 27, 2017

"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."

MY REVIEW
ferryal User ID: 3337544 265449
Reviewed May. 2, 2017

"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."

MY REVIEW
ejshellabarger User ID: 3870843 261681
Reviewed Feb. 22, 2017

"Yummy!"

MY REVIEW
IngaMari User ID: 5779302 259508
Reviewed Jan. 10, 2017

"Very good. The au jus is not as salty as many are. I used no sodium broth

I 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."

MY REVIEW
xlsalbums User ID: 5254917 259360
Reviewed Jan. 7, 2017 Edited Jan. 8, 2017

"Loved this recipe!! It was easy to make and great flavors! The meat was tender."

MY REVIEW
seasons4 User ID: 978190 258736
Reviewed Dec. 27, 2016

"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!"

MY REVIEW
newrecipejunkie User ID: 876567 258696
Reviewed Dec. 26, 2016

"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."

MY REVIEW
rllewis7 User ID: 7124309 257011
Reviewed Nov. 20, 2016

"The French onion soup adds such a richness to the beef and au jus. I placed the cooking juices from the slow cooker to a saucepan and heated it for about 10 minutes, until it was reduced and thickened. It made a great dipping sauce for the sandwiches!"

MY REVIEW
dawnrosanne User ID: 1014810 256283
Reviewed Nov. 1, 2016

"Wowza! These were phenomenal. I served them up on hard rolls with a slice of swiss cheese. Delicious!"

MY REVIEW
BKinsey User ID: 6322146 248346
Reviewed May. 18, 2016

"Didn't change a thing. Love it!!"

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