Slow Cooker French Dip - Traditional - Dump and Go Dinner
Enjoy the ultimate french dip from the comfort of your own home! Seasoned with soy sauce, rosemary and garlic this slow cooker recipe is as easy to make as it is to eat. Simmered low and slow the beef is perfectly tender, the makings of a meal you will want to savor with every unctuous mouthful.
Ingredients
- 4 pounds Beef Roast
- ¾ cups Soy Sauce
- 1 teaspoon Bouillon, Beef, Granules
- 2 teaspoons Black Peppercorns
- 1 tablespoon Rosemary, Dried
- 1 teaspoon mince Garlic, Cloves
- 8 individual Hamburger Buns, Whole Wheat
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Cut all the fat off the roast, divide and place in indicated number of gallon freezer bags.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Cut as much the fat off the roast as you can and place in slow cooker.
- Mix together soy sauce, boullion, peppercorns, rosemary, and garlic.
- Pour mixture over the roast in the slow cooker.
- Add enough water to the slow cooker to cover the roast.
- Set the slow cooker 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 roast with a fork and serve on buns.
- Use remaining juices in the slow cooker for dipping sauce.
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- 1 sandwich Amount Per Serving
- Calories
- 482
- Total Fat
- 14g
- Saturated Fat
- 5g
- Trans Fat
- 0g
- Cholesterol
- 147mg
- Sodium
- 1668mg
- Total Carbohydrates
- 27g
- Fiber
- 1g
- Sugar
- 3g
- Protein
- 59g
- WW Freestyle
- 11
23 Comments
Join the discussionI 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!!
Do you know if this will work with a beef rump roast? I accidently bought that instead of chuck roast??
It will work but might not pull apart as the chuck roast would. It will still taste might fine though.
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.
Yes it’s about 8 servings. And yes if you half the recipe you should have plenty.
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!!!
Oh WOW! Good to know. 🙂 I am so glad everyone loved it.
This sounds great! Wondering if you ever covered with beef stock instead of water and bouillion? Ive never used bouillion before. Thanks.
Beef stock would work just fine.
I am one of the rare people allergic to rosemary. I am wanting to try this recipe. Is there a substitute season that could go with this instead of rosemary?
Christina – You can completely omit the rosemary, or sub with parsley or chives.
Would this work with a moose or venison roast? I’m assuming so, but wild game roasts are so easy to overcook and they become tough.
Erin – Yes wild game roasts are a little more difficult to shred, as they don’t have the fats that typical beef roasts do. A few recommendations from our staff are to soak the meat in 7up first to tenderize it a bit, as well as cutting it up to make it shred a little easier. When cooking wild game in a slow cooker, marinades really help, as well as adding fat to the mix, like bacon drippings to the slow cooker. Let us know if you have any further questions!
Would seltzer water work if avoiding sugar?
You could certainly try it, though none of us here have! If you do please let us know how it turns out!
Dried rosemary or fresh? I really want to make this.
That would be dried. You can usually assume dried herbs, unless it is noted that they should be fresh. Enjoy!
I’m confused. On serving day, cook this another 10 hours? Even if I’ve thawed it?
I see: the cooked roast isn’t frozen…got it!
Yep, you got it. If you are making this to freeze, the roast is frozen raw in the marinade and then just thawed before going into the crockpot to cook.
Can I freeze the leftovers for another meal?
You can freeze leftovers as long as you follow proper freezing procedures. Make sure and follow USDA recommendations for freezing:
What you Can and Cannot Freeze https://onceamonthmeals.com/blog/series/get-started/what-you-can-and-cannot-freeze/
USDA Freezing and Food Safety http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/freezing-and-food-safety/CT_Index
NCHFP Foods that don’t freeze well http://nchfp.uga.edu/how/freeze/dont_freeze_foods.html
NCHFP General Freezing Info http://nchfp.uga.edu/how/freeze/freezer_shelf_life.html
Safe Refreezing https://www.foodsafety.gov/keep/charts/frozen_food.html
Made the French dip beef roast for dinner last night. My hubby loved it! It’s a keeper for my family for sure!
This has been one of our go-to meals. We’ve been freezing the extra jus/broth, and I just used it to cook a chuck roast and then watered down with unsalted beef broth to make a deliiiicious beef barley soup. This is a great recipe because it contributes to later meals as well. The meat also is great on a salad.