Slow Cooker French Dip
photo by Elaniemay
- Ready In:
- 7hrs 10mins
- 4 lbs rump roast (or bottom round, sirloin, etc.)
- 1 (10 1/2 ounce) can beef broth
- 1 beef bouillon, crushed
- 1 1⁄4 cups water
- 1 tablespoon soy sauce
- 1⁄4 teaspoon black pepper
- 2 whole garlic cloves
- 1 green pepper, sliced (optional)
- 1 red bell pepper, sliced (optional)
- 1 small yellow onion, sliced
- 8 French rolls or 2 French baguettes
- 2 tablespoons olive oil
- 8 slices provolone cheese
- Place roast in slow cooker. Cover with broth, bouillon, water, soy sauce, black pepper, garlic, onions and peppers, if using. Salt the roast, if desired.
- Cook low for 7-9 hours.
- Preheat oven to 350°F.
- Split rolls or baguettes and brush with olive oil.
- Toast in oven until lightly browned.
- Top with cheese and toast until cheese just begins to melt.
- Thinly slice meat against grain and place on buns.
- Top with peppers and onions and serve with remaining juices for dipping.
Questions & Replies
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Awesome recipe! It was great to just throw it in in the morning and have the meat fall apart when I got home and was ready to shred the meat. I made it with the peppers as we love them and it had great flavor. I have some leftover meat so I will use that to make homemade vegetable soup later on this week.
Definitely being added to my Best Of... cookbook! Loved how tender the meat was at the end - just used two forks and pulled it apart (had to use a top sirloin roast this go round) and I did use the red peppers and skipped on any salt as it was great just the way it was. Loved all the flavors - thought they were spot on. Found and made during ZWT8.
This recipe goes in my favorites, not only for the ease of it, but also the taste and the quantity! I couldn't find a rump roast, so had to use a 4 lb top round. The meat came out like a "pulled<br/>consistency, rather than being sliceable, but it was very tasty and we loved the flavors and sweetness the onions and peppers gave it. The broth was delicious, much better than a typical French Dip A Jus, with the sweet flavor of the vegetables coming through. Taking this chef's suggestion, I didn't add salt, and after cooking we thought it needed some more, but we're used to salty broth with our French Dips, so taste it first. This goes a long way, and I'm going to freeze it in bags for busy days, and to add to soups perhaps. YUM! Made for ZWT8.
We enjoyed this recipe, however we all felt there was something missing. My DH put it this way "It's like I really want to rate it a 5 but I can't figure out what's holding me back, I can only give it a 3 1/2." I made it with the rosemary not the peppers because my kids don't like them so maybe that was it? I too added salt afterwards.
RECIPE SUBMITTED BY
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!