Slow Cooker French Dip Sandwiches with Broth Recipe

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Slow Cooker French Dip Sandwiches with Broth Recipe

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This recipe is great for an easy meal, since the meat cooks all day without any attention. Kids of all ages are fond of these super sandwiches.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 10 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 10 hours

Ingredients

  • 1 beef sirloin tip roast (3 to 4 pounds)
  • 1/2 cup light soy sauce
  • 1 teaspoon reduced-sodium beef bouillon granules
  • 1 bay leaf
  • 3 to 4 whole peppercorns
  • 1 teaspoon dried crushed rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • Hard rolls or French bread

Directions

Remove and discard all visible fat from roast; cut roast in half. Place in a 5-qt. slow cooker. In a small bowl, combine the soy sauce, bouillon and spices; pour over roast. Add water to almost cover roast. Cover and cook over low heat 10-12 hours or until meat is very tender.
Remove meat from broth; reserve broth. Shred meat with two forks. Serve on hard rolls or French bread slices with broth. Yield: 12 sandwiches.
Originally published as French Dip Sandwiches in Taste of Home's Down-Home Diabetic Cookbook Annual 1995, p136

Nutritional Facts

1 each: 175 calories, 8g fat (0 saturated fat), 69mg cholesterol, 360mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 25g protein. Diabetic Exchanges: 3 lean meat.

  • 1 beef sirloin tip roast (3 to 4 pounds)
  • 1/2 cup light soy sauce
  • 1 teaspoon reduced-sodium beef bouillon granules
  • 1 bay leaf
  • 3 to 4 whole peppercorns
  • 1 teaspoon dried crushed rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • Hard rolls or French bread
  1. Remove and discard all visible fat from roast; cut roast in half. Place in a 5-qt. slow cooker. In a small bowl, combine the soy sauce, bouillon and spices; pour over roast. Add water to almost cover roast. Cover and cook over low heat 10-12 hours or until meat is very tender.
  2. Remove meat from broth; reserve broth. Shred meat with two forks. Serve on hard rolls or French bread slices with broth. Yield: 12 sandwiches.
Originally published as French Dip Sandwiches in Taste of Home's Down-Home Diabetic Cookbook Annual 1995, p136

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