Community Pick
French Dip Roast Beef for the Crock Pot
photo by Ashley Cuoco
- Ready In:
- 7hrs 10mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 3 1⁄2 - 4 lbs boneless chuck roast
- 1⁄2 cup soy sauce
- 1 beef bouillon cube
- 1 bay leaf
- 3 -4 peppercorns
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 12 French rolls, split
directions
- Place roast in a 5-quart slow cooker.
- Combine soy sauce and next 6 ingredients.
- Pour over roast.
- Add water to slow cooker until roast is almost covered.
- Cook, covered, on LOW for 7 hours or until very tender.
- Remove roast, reserving broth.
- You may shred roast with a fork and serve on sandwich rolls with the broth on the side for dipping.
Questions & Replies
see 3 more questions
Reviews
-
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!
-
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.<br/><br/>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.<br/><br/>AMAZING. This will become a staple in our house.
-
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.
see 160 more reviews
Tweaks
-
This recipe yielded a very tender cheap cut of meat! I seared my meat in a pan first to enhance the flavor. I also added a bit of garlic. I used reduced sodium soy sauce but still thought it was a bit salty so next time I'd reduce the soy sauce a bit. Also, I used reduced sodium beef broth in place of the bouillon and water. Sure made a yummy and easy dinner on a busy night! Thanks!
-
I'm not a big fan of crock pots, but my kids and I LOVED this recipe! We also added onions, fresh garlic, and instead of peppercorns I used corse black pepper. It was AMAZING! I served it on hamburger buns because that's all I had at the time and thought it would work... next time, ciabatta bread is in order! It needs a sturdy bread to soak up all that juice and not fall apart... but the meat was so wonderful! ~ We also cooked left over juice the next day with a little bit of corn starch to make gravy to make open faced beef sandwiches... SO YUMMY!!! My 3 kids and I ate the whole entire roast in 2 days!!! It was that good!
see 5 more tweaks