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Slow Cooker French Dip

 

 

French Dip is such a comfort food for me. I can remember my mom making it for us on cold days and being so excited to DIP my food! As the Fall season is really starting I ventured out to find a recipe that didn’t use the traditional french dip seasoning packet and also use my slow cooker! I find slow cooking the meat gives it that ultimate shred and tenderness for the perfect french dip.

Slow Cooker French Dip

Author/Source:

The Hungry Housewife and Kelly@onceamonthmeals.com

Ingredients:

  • 4 pounds beef chuck roast
  • 3/4 cups soy sauce
  • 1 teaspoon beef bouillon (I like to buy this)
  • 10 each black peppercorns
  • 1 Tablespoons rosemary
  • 1 teaspoons garlic cloves, minced
  • Hamburger Buns or Artisan Bread make for excellent choices for the bread

Directions:

Cut as much the fat off the roast as you can. Mix together soy sauce, boullion cube, peppercorns, rosemary, and garlic. Pour mixture over the roast in the slow cooker. Add enough water to the crock pot to cover the roast. Set the crock pot on high and cook for 1 hour. Turn down the heat to low and cook for an additional 10 hours. The roast is done when you can pull it apart easily with a fork. Shred the roast with a fork and serve on buns or bread with your choice of cheese. Use remaining juices in the crock pot for dipping sauce.

Freezing Directions:

Cut all the fat off the roast, divide and place in indicated number or gallon freezer bags. Mix together soy sauce, bullion cube, peppercorns, rosemary, and garlic. Pour mixture over the roast in a gallon freezer bag. Freeze until ready to serve. TO SERVE: Thaw. Add enough water to the crock pot to cover the roast. Set the crock pot on high and cook for 1 hour. Turn down the heat to low and cook for an additional 10 hours. The roast is done when you can pull it apart easily with a fork. Shred the roast with a fork and serve on buns or bread with your choice of cheese. Use remaining juices in the crock pot for dipping sauce.

Servings:

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11 Responses to “Slow Cooker French Dip”

  1. TheRecipeTinkerer says:

    I subscribe by email. The rack of pork recipe looks delicious, however, there is only 2 of us and with the amount of pork required – we would be eating leftovers for a long time! I am wondering if I could use a pork tenderloin as a substitute? I will bookmark it in case we have a big family dinner…wow! that gives me an idea!!

  2. Brooke says:

    Do you know if this will work with a beef rump roast? I accidently bought that instead of chuck roast??

  3. Heather says:

    Is this about eight servings? That might be too much leftovers for us. If I cut back on the meat by 25-50% should I do the same with the other ingredients? I didn’t know if there would be enough liquid in the pot.

  4. StephanieK says:

    I just made this and I have to say I was worried because the ingredients seemed so simple but oh.my.gosh. It was the best shredded beef I have ever had out of the crockpot. My husband, who will thankfully eat anything (but which also means he rarely comments on food) said it was delicious and keeps begging me to make it again. True winner dinner!!!

  5. Jen says:

    This sounds great! Wondering if you ever covered with beef stock instead of water and bouillion? Ive never used bouillion before. Thanks.

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