Wednesday, July 15, 2009

French Dip Sandwiches

My mother-in-law makes the best French Dip Sandwiches. We recently had her French Dips for Sunday dinner when visiting in their home. Wow! I really love the flavor of the meat in this recipe!

Sarah's French Dip

1 boneless chuck roast, trimmed(3 to 4 pounds)
1/2 cup soy sauce
1 beef bouillon cube**
1 bay leaf
4 peppercorns
1 teaspoon fresh or dried rosemary
1 teaspoon dried thyme
1 teaspoon garlic powder
12 French sandwich rolls, split horizontally

Place roast in a slow cooker. Combine everything but the rolls and pour over the roast. Add water to slow cooker until roast is almost covered.

Cook, covered on LOW setting for 7 hours or until very tender. Remove roast, reserving the broth. Discard bay leaf.

Shred roast or slice very thinly. Place roast in rolls and serve with broth for dipping.

*** I think the next time I make it, I'll use a package of Au Jus mix instead of bullion to see if it gives a slightly richer flavor.


  1. I am so going to try this. Probably next week!

  2. Looks good. Would you add the link to my carnival, please?