French Dip Roast Beef for the Crock Pot

Total Time
7hrs 10mins
Prep 10 mins
Cook 7 hrs

This is one of the best recipes I've come up with for beef roast. The cheapest cuts come out tasting like you slaved over a stove all day long. You can add potatoes and carrots to the recipe if you like, or shred it and serve it as a French Dip sandwich with the au jus juice from the crock pot on the side. If you are watching your sodium, use the lite soy sauce and it will taste just as delicious.

Ingredients Nutrition


  1. Place roast in a 5-quart slow cooker.
  2. Combine soy sauce and next 6 ingredients.
  3. Pour over roast.
  4. Add water to slow cooker until roast is almost covered.
  5. Cook, covered, on LOW for 7 hours or until very tender.
  6. Remove roast, reserving broth.
  7. You may shred roast with a fork and serve on sandwich rolls with the broth on the side for dipping.


Most Helpful

This is fantastic! I did use 1/2 tsp. oregano instead of the rosemary, and only 1/2 tsp. of thyme. Next time, I think I may use fresh garlic, just because I like to use it in my cooking. I sliced an onion and laid it in the pot before the meat, as suggested in other reviews - great idea! I served it with provolone cheese on toasted rolls. I'll be making this one again!

Blessed*One August 01, 2010

Oh. My. Goodness. This is a GOOD roast recipe. Like, so good that I kept sneaking little pieces of the beef as I was putting together everyone else's sandwiches. YUM.

We made this and used it for French dip. I made as written, except that I liberally sprinkled the roast with garlic salt first, and I was out of rosemary so I subbed 1/2 tsp Italian seasoning and 1/2 tsp just oregano (thought the balance of flavors would approximate rosemary). The jus by itself was a little too bland for our taste (maybe I added too much water!), so I just ladled some into a saucepan and boiled it for a few minutes to concentrate the flavor.

AMAZING. This will become a staple in our house.

Megicce April 07, 2011

Thank you for sharing, my family loved it! Once the meat was cooked, it shredded very easy. I skimmed fat off the juice for dipping but heated up my broiler. Opened up my soft hoagie rolls, piled them high w/beef and topped with provolone cheese. Broiled just few minutes to toast bread and melt cheese. It was wonderful! What a great recipe.

Lorianne March 19, 2010

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