Using a slow cooker to cook the meat to just-right tenderness, you too can serve a true French Dip to all of your friends and family during the cold winter nights! C'est si bon!
OMYGOSH! I stuffed a tri-tip roast into the crockpot in the morning, went shopping, and came home to a wonderful aroma wafting through my house! Not only is this an easy dish, it has an outstanding flavor. The meat was done to perfection after eight hours and the au jus was to die for. I served on french rolls from this site.Since other reviewers had indicated it was a bit salty, I used half the Lite Sodium Soy Sauce and half the bouillon called for.I'm glad I did! It was wonderful! Thanks Gisele. This is a definite keeper in this house!
Read MoreI enjoy using my slow cooker, and this is a recipe I was really looking forward to. In spite of the low rating, the flavour was actually not bad. But I found that there were three key issues I had with the original. My qualms were the following: 1. the type of roast wasn't specified. For my first attempt I used a very cheap cut, which was too fatty, and the sandwiches were cloying. I finally used a tri-tip, and it was fine. This would have been good to know. 2. the slow cooking process seemed to mute the garlic flavour, drowning it out. Again, after using fresh garlic, it really came to life. 3. When I used the bouillion, I found it too salty. On the second attempt, I used homemade beef broth instead (low sodium consomme would have worked as well) and I enjoyed it much more.
Read MoreOMYGOSH! I stuffed a tri-tip roast into the crockpot in the morning, went shopping, and came home to a wonderful aroma wafting through my house! Not only is this an easy dish, it has an outstanding flavor. The meat was done to perfection after eight hours and the au jus was to die for. I served on french rolls from this site.Since other reviewers had indicated it was a bit salty, I used half the Lite Sodium Soy Sauce and half the bouillon called for.I'm glad I did! It was wonderful! Thanks Gisele. This is a definite keeper in this house!
I've tried recipes similar to this and all are very good..one is not necessarily better than another, each is good in its own way, with its own blend of flavors. This recipe differs from others with the herbs and soy sauce which give the meat and au jus a nice, beefy flavor just subtlely enhanced by the herbs. For those who question soy sauce as an ingredient, it is one of many secrets of great chefs, who occasionally use it in beef gravies, sauces, and reductions for flavor and color. I used fresh herbs rather than dried since I have a kitchen herb garden, and fresh, minced garlic for the garlic powder. Other than these minor modifications I made the recipe just as written, and it was perfect...not too salty at all, as others have thought. Perhaps they didn't use enough water? Great take on the classic French Dip, Giselle. Thanks for sharing your recipe!
Absolutely wonderful! I have made this many, many times and my guests always rave about it. I use sodium reduced soy sauce based upon previous reviews. I serve it using two 6-packs of hoagies and cut each sandwich in half to make 24 mini-sandwiches. On each mini-sandwich I layer the meat and then top with a slice of provalone. Thanks for the great recipe!
I enjoy using my slow cooker, and this is a recipe I was really looking forward to. In spite of the low rating, the flavour was actually not bad. But I found that there were three key issues I had with the original. My qualms were the following: 1. the type of roast wasn't specified. For my first attempt I used a very cheap cut, which was too fatty, and the sandwiches were cloying. I finally used a tri-tip, and it was fine. This would have been good to know. 2. the slow cooking process seemed to mute the garlic flavour, drowning it out. Again, after using fresh garlic, it really came to life. 3. When I used the bouillion, I found it too salty. On the second attempt, I used homemade beef broth instead (low sodium consomme would have worked as well) and I enjoyed it much more.
This has to be the best French Dip recipe I have made. I've lost tracked how many times I've made it but it is always a hit. I use a 4-5 lbs chuck roast, rubbing it with garlic powder, seasoning salt, salt and pepper, then brown over the stove before adding to the slow cooker. I saute one onion sliced in the drippings from browning the roast and add it to the slow cooker to help flavor the au jus. After I pull the meat out, I turn the slow cooker on high to reduce the au jus. To serve, I use crusty rolls, pile on the meat, add cheese of choice and add some of the cooked onion and sauted onions. Easy but taste fantastic!
This is NOT your ordinary French Dip Sandwich! The mixture of soy sauce, rosemary and thyme gave it a unique and very different taste. Soooo flavorful... The meat just fell apart and stayed nice and moist in the crockpot. I used toasted hoagie rolls instead of the french bread and sliced each sandwich in half at an angle for easier dipping. Both my husband and I just LOVED these sandwiches, plus the leftovers were even better the second day! A definite keeper... Thanks Giselle! :)
I tried this last summer and my husband said it was the best roast I'd ever made. I tried the other recipe from this site (the one with beer & french onion soup) to compare them and then I made this one again last Saturday and this one definitely won, hands down! I made the french bread rolls from this site to make the sandwiches and it's a good thing I didn't invite anyone for dinner, because the two of us ate almost the whole thing!!!!!
This was really good... we used regular soy sauce (1 cup instead of the 1/2 cup called for) and 3 cups of water, and it came out pretty salty, so next time we'll use reduced sodium soy sauce. The flavor was excellent, though! Also, we had a lot of au jus left over, and I hate to throw it out, so instead, I started searching for a reipe I could use it in. I found "Quickie French Onion Soup" (also on this site) and used the left over au jus to make a DELICIOUS soup. I counted my au jus as the beef broth and the au jus gravy packet called for in the recipe as I had 24 oz. of au jus left from this french dip recipe. My best friend and I loved it, and even my husband enjoyed it, and he doesn't even care much for french onion soup! It's a great way to use that au jus you have left over... give it a try!
This is a great recipe!! I used a 5 lb outside round roast and seasoned it with Montreal Steak spice and garlic powder and browned it in a skillet with some olive oil. I then put it in the crock pot and mixed the broth. I used a large container of Sodium reduced Cambells beef broth, minced garlic instead of garlic powder and the full amount of soy sauce. I used only half of the rosemary and time the recipe called for as I noted this was mentioned in other reviews. I skipped the bay leaf (personal prefference). I also added 1 package fo Lipton french onion soup mix. I cooked on high for 3 hours and then switched to low for 4 hours. I probably could have cooked on low for the 7 hours I had and the roast would have been done but I think that might be my crock pots personality! The meal tasted great!! I serveed it with home made hoagie buns still warm from the oven with sauted mushrooms and onions, and slices of sharp cheddar cheese, Mashed potatoes, and fresh raw veggies and dip. Everyone loved it and the Jus tasted wonderful on the mashed potatoes and the sandwiches. I will make this again sometime. Thanks for the recipe.
Very good French dip! As a personal preference, I reduced the rosemary as my family doesn't care for such a strong herb and used a mix of low sodium beef broth and water to cover the roast. Served with a garlic mayo (1 cup mayonnaise and 2 cloves minced garlic that married for 8+ hours)and it was divine. Thank you Giselle for increasing my list of favorites!
I used a 2-pound beef chuck shoulder roast. Due to complaints of other reviewers about too much salt, I used lite-sodium soy sauce (next time I think I will cut the amount in half; not sure what I think of soy flavor in a French dip; don't know if that is normal or not!), a can of reduced-sodium beef broth (rather than the bouillion cube & water). Did everything else as called for on recipe. Served on toasted French hard rolls. Meat was very tender and good. Thank you!
The family didn't much care for this, and my husband is a French Dip fanatic. I didn't think it was too salty, as other reviewers stated, but I did think the rosemary was too overpowering. It was also very dry, but it could have been the cut of meat I used which was bottom round.
Great recipe! As suggested, I cut the soy sauce amount in half and other than that followed the recipe. There was plenty of flavor and it was salty enough with the smaller amount of soy sauce. I served it with carmelized onions and it was awesome! Thank you .
We loved this sandwich! Because I used a six pound chuck roast from Costco, I made 1 1/2 the amount of ingredients for the liquid mix, going a little short on the soy sauce. Otherwise, I followed the recipe exactly. After eight hours on low in my slow cooker, this was done to perfection. I broiled the inner part of the rolls with butter and shaved Parmesan and then loaded on the Swiss cheese and meat. We ate them with a combo of Inglehoffer horseradish and Philippe's mustard (from the famed restaurant in LA, home of the legendary French dip). The au jus from the meat was just perfect after skimming fat from the top of the pot. I would put this sandwich up against Philippe's any day! Yum!
It's myyyyy turn now ..... THANK YOU, GISELLE! This recipe is a BIG hit at my house. I just made it last Monday - here it is Sunday and my husband picked up a roast & got out the slow cooker for me! I, too, lower the amount of soy sauce - but your recipe is so versatile, I find I can experiment if I'm out of some of the ingredients & it comes out AWESOME EVERY TIME. And so EASY. Sometimes, when I'm out of french or hoagie bread, I just toast regular or wheat bread, whip up some mashed potatoes & serve it as an open-faced sandwich with the juice as gravy. YUMMM! I've used a lot of recipes here at ALLRECIPE.com most of which my family enjoys & I use again. But yours is committed to memory from my family's repeated requests. FIVE STARS without a doubt - more if there WERE such a thing. Again, thank you!
Since I've made this one five times now, I think I'll review it. This is my go to recipe for any crock pot roast. I always cook this as is. I leave it for sandwiches, I add to egg noodles with sour cream and cream of mushroom soup for a great main dish and I sometimes add peppers, onions and some brown gravy mix for roast beef poboys. This is a great recipe by itself and great for adapting into something else too. Thanks Giselle for posting!
Wonderful! I took this to a potluck and it was a huge hit. I put the chuck roast in a dutch oven, covered with water and other ingredients. I skipped the garlic powder and used the real deal, along with an onion. I cooked it until it was tender - 4 hours or so. I used partially baked scissor french rolls that I finished baking for 10 minutes or so. Sliced and spread with mayo, horseradish and mustard. I topped with provolone and grilled open faced until bubbly. Topped with beef, sauteed onions. Strained aujus and put in a fat separater - removing fat before serving. Superb!
This is quite good as written, but after making it a few times I think I've figured out how to make it perfect! First, rub the roast with garlic salt (or onion salt) and black pepper. Then brown it well in a heavy pan before placing in the slow cooker. Deglaze the pan with the boullion mixture and scrape all the bits into the crock pot. Use only 1/2 teaspoon rosemary. Also, I'm usually getting this in a little late, so I cook it on high for a couple of hours before setting it to low. Finally, use a fat separator to remove the grease from the broth. We were trying to move to more meatless meals, but this is still making it into our rotation at least twice a month. It's so totally worth it!
Made this as is and I thought it was great . I will make a double batch next time and freeze in sandwich size servings for a quick thaw in the micro. Be sure and add plenty of the gravy to each bag.
I LOVE this!! I meant to review it a year ago, but i have been too busy eating the stuff. We used to go the original Phillipe's where this sandwich originated, and to me, this is IT!! the au jus is diiiivine!!!
This turned out very well for me. I used a cheap chuck roast and the whole meal was under ten bucks. I did notice however, that using a cheap piece of meat to definitely let it go the full 12 hours and then it will just fall apart. At ten hours it wasn't ready yet. I only had about 1/4 cup of soy sauce and that worked well. I put a splash of worcestshire in it and some herbs de provence, and two bouillon cubes. It really only needs one cube, it was a bit salty which was my fault. I sauteed some peppers and onions and used pepper jack cheese for a different twist. Next time I will use one cube, and use less soy sauce again and add the worcestshire.
Very good sandwich; I didn't have time to slow cook so I did this in the oven for about 3 hrs @ 325,took out the meat,shredded it,placed it on buns and topped them with baby Swiss cheese.I popped the sandwiches back in the oven for a few minutes until the cheese started to get soft. I served the au jus for dipping. My family loved it!
Made this recipe last night. The meat flavor with the soy sauce, thyme, rosemary, and bay leaf, was a refreshing change to most french dips that are made with just au jus mix or french onion soup. And yes tweaked it a little. I used a reduced sodium beef base called "Better than Bouillon" and a low sodium Soy Sauce. I also put the meat on fresh baked hoagie rolls instead of french bread. Since I like my French dips "loaded", I grilled some onions, peppers, mushrooms and topped the sandwich with the veggies, added a slice of provolone, and toasted the french dip in a oven to warm the bread and melt the cheese. All in all, the recipe made the meat and dip taste great. Thanks for sharing Giselle.
This was delicious!! Came home from work, shredded the meat and put into bakery sub rolls. Topped with cheese and broiled for a couple of minutes. Yummy! My husband loved it and even ate leftovers for dinner th enext night - which he NEVER does!! Thanks for this recipe, I will make this again!!
Soy sauce and rosemary was too overpowering. Have tasted much better using beef, onion, s&p and aujus. One out of six of us liked it.
Made exactly as receipe called for. Over all it was juicy and yummie. I put on onion rolls/loaf rolls and my kids went to town. Left overs were gobbled up the next day. Thanks my new FD recipie!
Thank you Giselle! This was so wonderful. I've tried the other French Dip with the beer and french onion soup (which was good), but this was superb! I scaled down the recipe for a 2 lb. roast -- big mistake -- I wanted more!!! The husband also said this was a definite keeper. The ONLY change I will make is to ease up on the rosemary because it seemed to dominate the taste, but lends a wonderful flair.
The best French Dip sandwich you'll get anywhere!The broth has wonderful flavor. This is a great recipe for a crowd on game day. I toasted hoagie buns in the oven for extra crispness,placed some shredded beef on, added a slice of Mozzarella cheese & returned it to the oven open-faced to melt the cheese.MMMMMMMMMM
These sandwiches were awesome!!! Only change I made was to use beef stock rather than boullion and water. Put the prepared beef on steak rolls with some horseradish and provolone cheese and, of course, plenty of au jus to dip with every bite. We will be having this again without a doubt! Thanks for a great recipe.
Not something I will make again. The smell while cooking was not very appetizing and the juice did not taste well at all. The meat itself was ok if you got all the juice off but overall I was very disappointed for wasting a yummy roast on this recipe.
SO GOOD!!!! Made this using 2 lbs instead of 4 lbs, but still kept the rest of the measurements the same. Followed the recipe exactly except that all I had on hand was fresh thyme, so that is what I used instead. Didn't have 10 hours, so put everything in the slow cooker and cooked on high for 6 hours & the meat was falling apart and super tender. Threw it on some buns with plenty of swiss cheese and popped the sandwiches into the oven at 400 for a few minutes (just enough to melt the cheese).
If I could give this one no stars, I would. I love this site, usually "right on"! But if you are expecting your local pub french dip sandwich...forget it!!!! Maybe it's the spices, because the meat was very tender, maybe I expected something different. Good Luck.
EXCELLENT- i cooked it on high for 4 hours and then on low for 3, the meat was so tender, yummmmm i used low sodium soy sauce and the flavor was excellent, not too salty but just right... hubby asked if i would make this again, and he took it in his lunch today and said he is looking forward to lunch time!!! a definate keeper and make again, would recomment making this!!!!*****
My family said they liked it... but then they always say that. I said "Holy Salt Bombs, Batman!"... but then again, I don't like salt that much. I think if you are used to more salt, you may like this one. I found that the soy sauce and bullion cube made it taste like beef jerky. The broth is like liquid salt. Some people like that. I was also dissappointed because the meat seemed very very juicy until I shredded it and then it dried up like so much shredded shoe leather. Oh well. Maybe this one's just not my bag, baby.
Awesome beef for french dip, but the broth was WAY too fatty. If you put it in the fridge and then skim off the fat it was pretty good.
I love the simplicity of this recipe, and the flavor is really good, too. I made two small changes, though. I added fresh garlic in place of powdered and I added two finely minced shallots as well, but not because I felt the recipe was lacking but rather because we just really enjoy the flavor of shallots. Thanks for a great recipe. I'll be making this one again and again!
I love this when I use a good cut of meat. A couple of times I made it with a cheaper, fattier cut, and it was not that great.
This is such a simple recipe, yet so tasty. I used a 3.5 lb roast and let it cook on low for almost 10 hours. Used ciabatta rolls (which hold up nicely) and broiled quickly to melt the cheese on top. Yumm! Also want to note that I used 1 tsp of better than bouillon beef base.
This is VERY good French Dip. I would suggest reducing the soy sauce or using low sodium because it was a little on the salty side per the recipe. I didn't have a cube, but I used 1 tsp. of Better Than Bouillon with 2 cups of water.
This definately deserves a 5 star! It was fabulous! I followed recipe exactly except that i used low sodium soy sauce, cuz thats all i buy. Oh and I added a little water to make more au jus. SOO good, after 6 hours on low, i removed the tri tip, and sliced thin instead of shreading, Worked fabulous and the au jus was delicious!
My first clue that the recipe might not be right was the photo showing large chunks of french bread and some onions with the beef (yummy)...but the actual recipe did not call for either. Slices of french bread?? No onions? Beef so done it's brown? I've made better from the local store deli. Try beef paste mixed with water and minced green onions for the broth, with real French bread chunks and medium rare slices of roast beef. It's just so much better than this. Sorry!
This recipe is absolutely delicious! My 13 year old daughter begs for this dish. My only change is beef stock instead of bouillon. YUMMY:)
This recipe is so good, and so easy. I love having something cook all day so when you come home it is ready to go. Definitely need to make sure your roast is large enough for leftovers!
Awesome! I've tried both this recipe and the "Easy Slow Cooker French Dip" on this site, and this recipe wins hands down. I used a bone-in roast and low sodium soy sauce but otherwise made no changes. I can't wait to enjoy the leftovers.
can you say AWESOME! that is exactly what this recipe is I have recommended to several friends. The smell of it in the crockpot makes your house smell greatand it tastes even better. Hard to believe but true.
I have ate much better sandwiches. I was very disappointed in the taste. It is not something I will make again.
This was such an easy and delicious way to make french dip! I made it for my husband's birthday dinner, and the guests all claimed it was the best au jus they had ever had! I caramelized some onions to go on the sandwiches, and also served them with slices of havarti cheese, which is divine on french dip! The meat was perfectly tender. My only adjustments: used lite soy sauce and a reduced-sodium bouillon cube. Wouldn't change anything else!
I tripled this recipe to feed 20 adult kids... I used lower sodium soy sauce, but other than that I followed the recipe exactly. That is what I do with every new recipe I try. I don't think it's fair to rate a recipe when you make a bunch of changes... The sandwiches got rave reviews... I had carmelized onions & mushrooms as well as provolone cheese to serve with them on hoagie buns...
This is fantastic! We never eat beef. So I used venison and it was wonderful. I do add a bit more garlic and triple the peppercorns. Yum!
My 5 year old said, "this is the BEST meat EVER! You have to cook it this way ALL the time." :-) So, it's a hit in the Newcomb household! I made some small adjustments like I used chicken broth instead of beef bouillon and eyeballed it, about 16 oz. of water, and some onion. Everything else was the same. Thanks for this amazing and simple recipe!
THESE ARE THE BEST FRENCH DIP SANDWICHES THAT YOU CAN MAKE AT HOME. WITH A LITTLE HORSERADISH SAUCE THEY DISAPPEAR IN A FLASH
Loved this recipe!! I did change up a couple things. I used a 4 lb brisket I shredded the brisket (brisket does beautifully) and discarded any fat. I poured the beef broth into a bowl and put in the refrig so the fat would rise and discarded the fat easily from the broth that way. NOW, for another yummy part to this recipe. I use bakery fresh french bread and top with provolone cheese then add 1 or 2 tablespoons of chopped green chilies to the sandwich then broil it for a couple minutes to melt the cheese. Ive never had anyone not eat everything on the plate!! NOW... another tasty idea if you happen to have leftovers... use them for breakfast!! Scramble up some eggs and cook until 1/2 way done then add in your shredded brisket (about 2 eggs to 1/2 cup meat). I top this with fresh homemade salsa or store bought salsa and salt and pepper to taste Wonderful breakfast!!! Enjoy!!
The sauce on this was fantastic with a few changes. I used 1/2 c soy mixed with 1 c beef broth. I chopped up 6 cloves of garlic and also added 1/2 envelope of italian dressing mix. I put it all in the cooker over high for 4.5 hours. I sliced it up thin and let it soak up the sauce for a few and it was AMAZING!!
Incredible french dips! My family raves about this one. I make it every couple weeks. I get hoagie buns, cut them in half, lightly butter them, sprinkle parmesan cheese on them, add a couple slices of provolone and toast in the broiler. Definitely a family favorite. Thanks for the wonderful recipe!
Fabulous! This recipe is a keeper! Before putting it in the slow cooker, I dusted my meat with garlic powder and an herb blend, and then seared it in a pan of hot oil, something that I always do when I put meats in the slow cooker. The only other change that I made was using a packet of low-sodium onion soup mix instead of the bullion cube, as this was all I had in my cupboard. We did find the cooking liquid to be a little salty, but a little added water fixed that problem. Next time I'll be sure to add more water to the slow cooker during cooking, as I don't think that I added enough this time. Thanks for a tasty and easy recipe!
delicious and perfect. This recipe hit the spot. It is exactly what I imagine when I think of a French Dip. I cant believe its so easy!
VERY, VERY good! I added two cut up onions and minced garlic to the crockpot. We also added melted mozzarella cheese to the sandwich with some horseradish sauce. GREAT for entertaining.
This was terrific-we had it with cream cheese stuffed mushrooms and cooked baby carrots. The next day my husband made his sandwhich with some swiss cheese and BBQ sauce- that was great too! You can't go wrong with this recipie.
Excellent. I feed four men at home. They all LOVED this. This is a KEEPER.
Very Good. Easy to make. I didn't think it was as flavorful as I thought it would be.
Saute onions and peppers to go on your sandwich. And I use beef broth rather than bouillon (less salty) Makes enought for sandwiches one night and roast beef and pots another! I love it!
In a home like ours where people come and go like like cars at a toll booth, this recipe was spectacular. It's the kind of meal that family can eat when it's convenient. The flavor of the beef and the au jus is fantastic. "Hot Ham and Cheese Sandwiches," on the allrecipes website, contains a sauce/condiment recipe involving horseradish mustard, onion, butter, poppy seed, and dill seed, which I had available for the adventuresome types (me) to try with the beef on a sandwich. It was a great condiment! For many of my recipes, I use reduced sodium soy sauce, and it worked perfectly for these French dip sandwiches. As usual, my fairly new slow cooker had this meat done on "low" setting after only four hours. Keep this one around for the holidays ... or any days!
Thank you Giselle! I used two 2lb. roasts - bottom round and sirloin tip. The sirloin tip tasted 'livery' and had a softer texture. The bottom round is more like what you'd expect from a roast beef. I'll be sure to use this recipe again.
This was a big hit with the hubby and the boys. I thought it was just a tad bit salty, but everyone else LOVED it.
great recipe for game day! I serve on french rolls with provolone and thin sliced purple onion.
Minor adjustments: beef stock (no salt added) instead of water, triple the garlic, used fresh (1/3 added near the end), a pinch of sugar. Cut tri-tip into smaller pieces as I got a late start. Seared meat in hot skillet after seasoning with salt, pepper, onion powder and garlic powder. Caramelized onions and mushrooms in same skillet and then added to crock pot. Added a couple of mini carrots to flavor the broth and they were like candy... gone in an instant and we fought over them! Reduced broth. Served meat on toasted Dutch Crunch rolls with Italian Blend (6 cheeses) melted on top. S.O. asked how many stars he was allowed to give it and then said... ok... I give it 6 stars!
Pretty tasty Giselle! I used a can of beef broth instead of the bouillon cube and I think that made it less salty. Like other reviewers, i used low sodium soy sauce as well. Served on hoagie rolls that were too soft for my liking.. Next time I'll use a more substantial roll. It is being dipped in jus after all.
A GREAT recipe. The beef was very flavorful and tender. It was easily fork shredded. I served mine on homemade rolls. The whole family loved it.
Fantastic taste and SO good! I would suggest caramelizing an onion to go with the sandwiches and lightly toasting the rolls/bread.
This recipe was very good. I took the advice of others and added 1/4 c. soy and 1/2 packet of italian dressing seasoning. My only complaint is that even though I'm a BIG fan of rosemary, it made this recipe taste funny. Next time we make it, I'll leave out the thyme and rosemary.
Loved this. It was great as sandwiches, and really good in leftover lo mien the next night. Thanks for the recipe.
I starting cooking it a 7 p.m. and cooked it overnight I woke up to the most wonderful smell. I turned it off at 10 am and at 4 pm turned it back on to warm it back up and my family devoured it!
DELICIOUS! I have made this several times and its always a hit. I use fresh baguette, slice in half, lightly toast, add provolone and melt, add the beef, top with carmalized onions then spread a mixture of mayo and bbq sauce (or horseradish) on top side of baguette....DELICIOUS!!!...and SOOO easy
This recipe is excellent, I have made this a few times, I honestly think it was best when I made it with a nice lean venison roast. The beef is nice too, remember your cut and quality of meat will effect your results. But all will be good it is simply a matter of good, better, best!
Pretty tasty! I toasted some French bread and added some provolone cheese. It was done after about 8 hours. I also added a few more peppercorns then the recipe called for.
Gee, was a little disappointed with this recipe. Was ok, no WOW factor though. Easy enough to make just not a show stopper recipe. I made it exactly as written.
I had a chuck roast that I just didn't know what to do with and wanted something different than the onion soup/mushroom soup recipe. I found this recipe and adapted it by covering the meat with water and adding more beef boullion. I thickened the broth to make gravy and served it with mashed potatoes. It was delicious. My family absolutely loved it! The meat was very tender and the gravy was so flavorful. Very easy recipe, and my kids asked me to make it again. What more could you ask for?
My family has loved this recipe for years. One change: 1/2 cup worcheshire souce instead of bouillon cube. We like the sauce so much I double it. We always serve it with carmelized onions and whatever cheese we have on hand. We use french bread type rolls that have been split, buttered and baked in 350 oven until brown and toasty.
This recipe is WONDERFUL!! I followed the directions exactly. Not too salty at all and my husband is real sensitive to salt. I did however put enough water to cover meat, I cooked about 3 pounds of tri-tip roast...very tasty! Thanks to my sister for sharing this recipe with me :) I think the cut of meat you choose has a lot to do with how good it is. I would only use chuck roast or tri-tip roast...
Super yummy! Be sure to use low-sodium soy sauce though or it will be way too salty. BF and I both really enjoyed this. Impressive as well!
This recipe has become one of our family favorites-we have it on hoagie rolls with Swiss cheese. It's super easy and always a hit!
Wow, this was fantastic and so easy! Toasted the buns with a little cheese and kiddos couldn't get enough.
Followed the recipe exactly (used low sodium soy sauce). Outstanding! The flavor of the "au jus" is excellent - you would never know the base is soy sauce.
AWESOME! Served with sauteed mushrooms, onions and bell peppers, swiss cheese, provolone cheese, pepperoncini peppers, aioli and au jus. Made it in the slow-cooker, cooked a 5 lb. roast on high for 7 hours. It could not have been better! Thanks for a delicious, crowd-pleasing recipe!!!!
Absolutely amazing! I had seconds and my husband had thirds. My three kids all liked it too! I used a low sodium beef boullion packet and lower sodium soy sauce. The boullion has only 5 mg of sodium compared to over 1000 in a typical boullion cube. We felt it tasted perfect this way and there was no need to add extra salt. I will definitely be making this over and over again.
I LOVE this recipe - a friend gave it to mee and I'm so happy to see it on Allrecipes! (It makes it easier for me to share it!) My only complaint is the time it takes to shread the meat - but I make a huge batch of this and freeze in a meal-sized portion (usually in a ziploc quart bag, frozen flat). Makes a great 10minute heat& serve meal on another busy night. I use the thin baguettes (like 2.5-3 inch across) for the bread 0 it's the most cost-effective.
This French Dip is amazing. I make this the day before I need it because I like to walk away and forget it until the few prep steps the night before. I used a beef sirloin roast for the low to no fat factor as well as the special occasion. I followed the recipe but added one bottle of amber beer. My slow cooker also isn't "slow", so I prepared it by keeping it in the crock pot on warm for an entire Saturday. I removed the roast when it was medium to medium well. Just a hint of pink when sliced. I used an electric knife to get the meat as thin as possible. I added the meat back into the juice and kept cool until the next day. Sunday morning I turned the crock pot back on which finishes the meat completely and the meat was juicy and hot by lunch for our guests. I carmelized onions and had provolone cheese on the side as optional additions. I've served this twice and will be doing the same this weekend.
It was good. I guess my family is used to the regular sliced beef from the deli for french dip. That's the only reason I gave it 4 stars.
