Kansas Girl's French Dip Sandwiches

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.)
- Ready In:
- 8hrs 15mins
- Serves:
- Units:
3
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ingredients
- 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
directions
- 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!
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@deliciousdish
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@deliciousdish
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"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.)"
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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.Reply
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