Easy French Dip Recipe in the Crockpot!
This french dip recipe is one of our favorites that I cook at least once a month. Probably more like every three weeks. Just throw everything in the crockpot before you walk out the door and you’ll come home to an amazing aroma!
Start with a beef roast. Any kind is fine. I tend to get what’s on sale or what looks good. The roast I used today was a shoulder roast I think.
Put the roast in the crockpot. This is the crockpot I use. I love it because the crock comes out for easy washing, there are clamps to hold the lid on for travel and the lid also has a spot to hold a spoon!
While I am a true believer that fresh herbs make everything better, sometimes that just isn’t practical. With that said, I do always use fresh rosemary in this recipe though. If’ you’ve never cooked with it before it is so tasty and super easy to grow. If you plan to make this recipe often, as I do, you’ll definitely want to get one in the ground this spring. I live in central Texas. We get very little precipitation here and you just can’t really kill a rosemary bush.
I cut a 6″ sprig of rosemary. Then holding the stem from the end, grasp the stem with your other hand and run it to the cut end. This will pull most of the leaves from the stem. Then you can chop them up with a good chef’s knife.
Add the chopped rosemary, garlic powder, thyme, pepper and bay leaf on top of the meat.
Now pour the soy sauce and water over the meat so that the herbs and spices are washed down off of the meat into the liquid.
Let it cook on high for 5-6 hours and you’re good to go.
When your ready for dinner preheat the oven to 350 degrees. Split your bakery sub rolls and brush both sides with melted butter. Then sprinkle more garlic powder over the buttered rolls. Pop in the oven for 3-4 minutes. Remove and add the cheese to one side of each split roll and place back in the over for an additional 3 minutes to melt the cheese.
While the rolls are browning and the cheese is melting pull the roast from the crockpot and shred the meat using two forks. I’m very picky so I always pull all the fat off the roast, then shred the meat.
The liquid that is left in the crockpot is the au jus. I generally serve it straight from the crockpot in small dishes, but if you prefer you can first place it in a gravy separator to remove some of the fat. It tastes about the same to me either way. But if you’re watching your waistline every little bit counts.
When the rolls are browned and the cheese is melted place as much roast onto each sandwich as you like and serve with a side of the au jus.
- 2-3 lb. Beef Roast (any kind)
- 6" Sprig of fresh Rosemary chopped or 1 tsp dried
- 1 tsp dried Thyme
- 1 tsp Garlic Powder
- 1 Bay Leaf
- ½ tsp. Pepper
- 2 Cups Water
- ½ Cup Soy Sauce
- 8 Bakery Sub Rolls
- 8 Slices Swiss or Provolone Cheese
- Place roast and dry seasonings in the crockpot.
- Pour water and soy sauce over the roast so the seasonings fall into the liquid.
- Cook for 5-6 hours on high.
- Preheat oven to 350 degrees
- Split rolls and brush each side with melted butter and sprinkle with garlic salt
- Cook rolls for 3-4 minutes then remove from oven add cheese to one side of each roll and return to oven for an additional 3 minutes, or until cheese is melted and rolls are browned.
- Assemble sandwich and serve with a side of au jus.
Even my super picky eight year old son will eat this one and he doesn’t even eat macaroni and cheese. I hope you’re family enjoys this recipe as much as we do!
Check out our other sweet and simple recipes.
Click +1 Below