My Family loves French Dips so I created this super simple recipe I can throw together any time. The best part is the juice is created along with the roast.

Todi
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the beef roast into a slow cooker. Stir together the water and au jus mix; pour over the roast. Cover and cook on Low for 6 to 8 hours.

    Advertisement
  • Remove the roast from the slow cooker and shred or slice. Open the hoagie rolls and top with beef and provolone cheese. Serve with small bowls of the hot au jus from the slow cooker.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

755.9 calories; 46.8 g protein; 70.5 g carbohydrates; 110.3 mg cholesterol; 1462.5 mg sodium. Full Nutrition

Reviews (135)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/06/2009
Very easy recipe!!! and good too. To misfit and others who find the juice to be to greasy...This is a very old trick my Grandmother used to do, float a couple of lettuce leaves on top off the juice before placing the sliced meat back in the juice. The lettuce soaks up the grease. Keep doing this until all the grease is gone. MUCH faster than placing juice in the fridge to congeal. I have done this for years! Also, should one find anything too salty, place a pealed potato in what ever, cook for a while, then remove the potato. DON'T EAT potato as it will be very salty. Both of these suggestions are from my Grandmother. She was the BEST cook ever!! Read More
(615)

Most helpful critical review

Rating: 1 stars
09/10/2011
This is an easy recipe however I doubt the author 'created' this as this recipe has been around on nearly every crockpot website for years. Very salty if made as written. Read More
(10)
195 Ratings
  • 5 star values: 129
  • 4 star values: 50
  • 3 star values: 12
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
08/06/2009
Very easy recipe!!! and good too. To misfit and others who find the juice to be to greasy...This is a very old trick my Grandmother used to do, float a couple of lettuce leaves on top off the juice before placing the sliced meat back in the juice. The lettuce soaks up the grease. Keep doing this until all the grease is gone. MUCH faster than placing juice in the fridge to congeal. I have done this for years! Also, should one find anything too salty, place a pealed potato in what ever, cook for a while, then remove the potato. DON'T EAT potato as it will be very salty. Both of these suggestions are from my Grandmother. She was the BEST cook ever!! Read More
(615)
Rating: 4 stars
08/06/2009
Very easy recipe!!! and good too. To misfit and others who find the juice to be to greasy...This is a very old trick my Grandmother used to do, float a couple of lettuce leaves on top off the juice before placing the sliced meat back in the juice. The lettuce soaks up the grease. Keep doing this until all the grease is gone. MUCH faster than placing juice in the fridge to congeal. I have done this for years! Also, should one find anything too salty, place a pealed potato in what ever, cook for a while, then remove the potato. DON'T EAT potato as it will be very salty. Both of these suggestions are from my Grandmother. She was the BEST cook ever!! Read More
(615)
Rating: 5 stars
12/08/2006
This was so delicious!!! I did do a few changes. I add a cup of beef broth and 2 cups water. Then I added a bay leaf oregano garlic powder salt and pepper. So wonderful and flavorful. I will definitely make this again! Read More
(181)
Advertisement
Rating: 4 stars
09/18/2006
amazing! except we found the jus to be very greasy?? Anything we can do to help this problem? Read More
(83)
Rating: 5 stars
11/04/2007
I did modify this recipe a bit for what I had on hand which meant that I used a packet of onion soup mix instead of au jus mix but I otherwise followed the recipe exactly. The beef smelled lovely and once it was done I removed it from the slow cooker and shredded it. I strained the juices through a sieve to remove the onion and refrigerated them so the fat would congeal at the top for easy removal. My husband says he prefers this version to the pricey sandwich shop downtown -- thanks! Read More
(60)
Rating: 5 stars
09/04/2014
This was great. I used top round london broil added a can and a half of beef broth and a cup of water to the recipe. Once done I sliced the meat put it on a hoagie roll with onions and swiss cheese and toasted it in the oven for five minutes. I will definately make this again. Read More
(45)
Advertisement
Rating: 5 stars
01/15/2009
This is amazing! I have used this so many times. Key is type of roast and adding the beef broth as mentioned in an earlier quote to keep down the grease content. So easy! thank you for sharing. Read More
(43)
Rating: 4 stars
07/31/2006
Very good and simple. Great for a busy day or a lazy one! I used stock instead of the water for extra flavor. I also used swiss. Don't forget the horseradish. My 4yr old and 6yr old both loved it. My picky husband ate two huge sandwiches. The leftovers are pretty yummy too. Read More
(28)
Rating: 5 stars
11/20/2006
Ever since I found this one I have used it at least 5 times. I made for friends on Halloween and they all just loved it called it resturant quality! Nice easy and good everything you need! Read More
(24)
Rating: 4 stars
02/02/2007
I am going to try every french dip recipe on this website in search of the best. This was very good and easy. an excellent base that can be easily tweaked using ingredients found in other F.D. recipes.(like the one with beer.)To MISFIT-i think it was the meat that made the au jus too greasy!!! Thanks Todi!! Read More
(23)
Rating: 1 stars
09/10/2011
This is an easy recipe however I doubt the author 'created' this as this recipe has been around on nearly every crockpot website for years. Very salty if made as written. Read More
(10)