Crock Pot Challenge #2: French Dip

I have this intense tendency to always make Hispanic meals…. tacos, burritos, casserole, soups. I don’t know why, but Mike loves to make fun of me about it.

While doing research for last nights dinner, I immediately found a delicious taco recipe and had to stop myself. I wanted to use some beef and wanted something different, and I came across this French Dip recipe! We had just gotten some sub buns and I had to go to the gym anyways (so why not stop at the grocery store for the rest?? Like soy sauce, I have no idea how we didn’t have that!)

Let’s just discuss how phenomenal my house smelled while this was cooking. I honestly feel like crockpot cooking might be the most beneficial because it makes your home smell heavenly, and yes, the food is usually good too.

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This makes my mouth melt just looking at it. It was THAT good.


  • 1 (4 pound) boneless beef roast – I used some high quality meat which made it that much better
  • 1/3 cup low-sodium soy sauce
  • 1 bay leaf
  • 3 whole black peppercorns
  • 1 teaspoon dried rosemary, crushed – I did not have this so I substituted with oregano and basil (thank you internet)
  • 1/2 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 2 (10 ounce) cans beef broth – I used boullion cubes instead, makes it a little saltier, but still works! 
  • 8 french rolls or hoagies
  • 16 slices Provolone cheese
  • butter for rolls


  1. Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.
  2. In a medium bowl, combine soy sauce, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast. Add the beef broth to the slow cooker. Cover, and cook on Low heat for 6-8 hours, or until meat is very tender. Mine was done after 5 hours so it depends on your slow cooker; it could take more or less time.
  3. Preheat oven to 350 degrees for toasting the rolls. Remove meat from broth, reserving broth. Slice or shred meat depending on your preference. The meat I used was so tender it just fell apart as I removed it from the crockpot, YUMMMMM
  4. Slice rolls in half and place on a cooking sheet. Spread with butter and bake in the oven for 2-3 minutes or until barely toasted.
  5. Pile meat on rolls and top each roll with 2 slices of Provolone cheese. Place rolls back in the oven for 2-3 minutes or until cheese is melted.
  6. Skim any fat off the surface of the reserved broth in the slow cooker. Serve with reserved broth. You may need to add water to adjust the strength of the au jus. Sometimes it is stronger than others and you can adjust it easily by adding water to your preference. Serve so everyone can dip their own sandwiches.


I did not really make any changes to this recipe, beyond what I noted above. Well, other than I didn’t mix it all into a bowl first, I just shoved it all into the crockpot and turned the dial to low. When I make it next time, I might add some light onions to the crockpot, I think that would be good. I was skeptical about the soy sauce, but it was delicious.

This was fantastic. HIGHLY recommend this recipe!

Related Links:

Chicken Tortilla Soup

French Onion Soup

Hilarious Crazy Crockpot Lady

Mexican Crockpot!

Join the crockpot challenge here


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