For a sandwich with more pizazz 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

French Dip

beef chuck roast (3 pounds), trimmed

water

soy sauce

dried rosemary, crushed

thyme

garlic powder

bay leaf

peppercorns

rolls,

<p>I varied the seasonings a little bit, I used vegetable broth in place of plain water.  I toasted French bread under the broiler with some sliced cheese .  Very delicious, beef was falling apart as I took it out of the slow cooker. very tasty flavor.  I laddled  some of the au jus on the top bun then assembled.  This one was super easy and very flavorful.</p>

I've been making this recipe for 18 years, and it's a family favorite.  I don't use rosemary, but DO toss in 2 bay leaves, and some crushed garlic cloves (3 or 4), as well as the called for peppercorns, thyme, and garlic powder.  I also sprinkle the beef roast with fresh-ground pepper.  I usually strain the solids from the sauce, then pour it back into the crock-pot, keeping just enough aside for dipping, then add back the shredded (or, in the case of last night's version, sliced because it wouldn't shred) beef to reheat.  Excellent as always!  (Hubby actually said he prefered the sliced instead of shredded meat.)  I also always serve with some spicy horseradish for spreading on  the hoagie rolls, though a side of sauteed onions to top is also great.

We really enjoyed this, first as a traditional French dip and then we had leftovers over tender, cooked barley. It’s a keeper!

I’ve made this twice exactly as recipe is written first time the 6 hrs on high the meat was over cooked! This time i cooked it for 4 hrs and meat is dry and over cooked! I bought a 3 pd piece of meat (exact kind which is called for) what’s the secret to making it amazing as everyone says it is?

Only thing I changed was adding 2 beef bouillon cubes. Delicious!

I made this according to the book, but I see in the "on line" recipe there has been at least one change.  In the book, the recipe didn't call for LOW SODIUM soy sauce.  I used less than it called for but it was still completely inedible, all you could taste was the soy sauce and the salt was off the charts.  Yuk,  I then tried watering it down and that didn't help enough.  I had to rinse off the beef and then I added an au jus packet that I had and then it was okay.  Even with this change to the recipe using low sodium soy sauce, I dont know that I would try this again, the memory was that bad.    A tip for the person that said it was too dry.  I found that it was drying out while cooking so I added another 2 cups of water and turned it down to medium (300 degrees) and then it cooked up tender and juicy.

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!

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

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!

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!

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

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!

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!!

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.

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.

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!

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

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

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 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!

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.

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.

french dip

Prep Time: 15 minutes

Cook Time: 5 hours

Total: 5 hours, 15 minutes

Servings: 8

Author : Taste of Home

Ingredients

Instructions

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