Prep 15 mins
Cook 8 hrs
These are the BEST homemade french dips I have ever tasted! I find I am disappointed when I order them at restaurants. They are tender and have a wonderful flavor. I must give credit to Kansas Girl from the old message boards at Food Network for this recipe. Thanks Kansas Girl wherever you are! (Just so you know, I am guessing on the serving size.)
- 3 1⁄2-4 lbs roast
- 1⁄2 cup soy sauce
- 1 beef bouillon cube, I use Better Than Bouillon Beef Base, just follow directions on jar
- 1 bay leaf
- 3 -4 peppercorns
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 6 hoagie rolls or 6 crusty French bread
- Place, the trimmed of fat, roast in the crock pot.
- In a separate bowl, COMBINE: Soy sauce, bouillon cube or the Better Than Broth, bay leaf, peppercorns, rosemary, thyme, and garlic powder.
- Pour this broth you just mixed up over the roast.
- Add water to the crock pot until it is almost covered.
- Cook covered on low heat for at least 7 to 8 hours or until the roast is very tender.
- Remove the roast, reserving the broth.
- Remove the bay leaf from the broth and toss.
- You can either shred the roast or just slice it thinly. If slicing, slice against the grain for tenderness.
- Layer the roast in the rolls, as much roast or as little as you want. Sometimes I tear some of the center of the roll out so it's not too thick.
- Serve the reserved broth for dipping your sandwich inches.
- Just a note: You might have to tweak some of these seasonings to your taste. We didn't like the rosemary at first, so I went lighter on it, now we love it. This recipe is super easy and delish!
We really enjoyed this French Dip. I think next time I'll reduce the rosemary by half becuase for us, it was just a little too strong. Very easy to put together and very tasty. Thanks for sharing. Made this for PAC Fall 2007
These sandwiches were wonderful, quick and easy to make, with ingredients that are found in most kitchens. The meat was flavorful and tender while the dip was savoury and had an incredible robust flavor. Thanks so much for sharing.
This is the best french dip recipe ! I have been using this one for years since I first saw it posted on the internet. The only difference between the two is the use of a beef bouillon cube. I crushed the pepper, rosemary and thyme and used light soy sauce. Shredded the beef and piled it on crusty rolls. YUMMY ! Made for PAC Fall 2007.