Easy Slow Cooker French Dip Recipe

I've relied on this recipe so many times before finally getting around to reviewing it. It's that good, and that easy. I always use a chuck roast. Even though it may not slice well, I believe it has superior flavor and is really well suited to slow cooking. It shreds up nicely, and is easy to spoon onto rolls for sandwiches. I use Guiness Draught, tho' I'm sure most any beer would work well, and I also add a few shakes of garlic powder and Worcestershire sauce.

This was amazing. I took a lot of advise from others. I used a chuck roast, Campbell’s Consommé, a can of Campbell’s French Onion Soup, added garlic powder, onion powder, a touch of worcestershire, and only half a can of beer. It took me 5 minutes to throw everything into the cooker. When I came home I sliced it up and put it back into the juice for another hour. I buttered the rolls and added shredded mozzarella cheese and threw them under the broiler until the cheese melted. This was a huge hit. My family loved it. Not at all dry. They can't wait for me to make it again. Trust me when I tell you this was the best/easiest dinner. You've gotta try it!

Wish I could make it 10 stars!! This recipe tales TIME..to cook, don't rush it! Slice your beef about 1/2 hr before you want to serve it and return it to juice. Wow!!! But wait, the next day take the leftover juice with bits of beef and make French onion soup with it. Serve over the leftover french bread in a bowl with cheese and slip it under the broiler for a minute. The BEST!!

DELISH! Used the 2 Campbells soup suggestions, added a splash of Worcestershire and Balsamic, one beer. Placed cooked, sliced meat and split buttered Ciabatta buns under HI broiler for a very few moments to lightly crisp both. Used Muenster cheese on top, per personal preference. Also, used horseradish instead of any mayo. ** I did saute sliced baby bella mushrooms and sliced sweet onion for garnish. Dip, Dip, Yummmmmy!

I use eye round roast and have made it several times and it always turns out great. We do slice the meat on an electric meat slicer and slice it as thin as possible.

OUTSTANDING. My modifications: Instead of beef broth I used a packet of dry au jus mix with 10.5 oz can of water, splash of soy sauce, Worchester & balsamic, and 1 tsp of salt. We like ours with provolone cheese on the roll. RESTAURANT QUALITY AND SO EASY! YUMMY YUMMY YUMMY

I made this recipe as written with the soy sauce added. I only cooked it for about five and a half hours and cutting the meat against the grain it was perfectly tender though it was not very flavorful on its own. I tasted the broth before making any changes. It was a little Bland I added two heaping tablespoons of better than bouillon beef flavor. I also added about a teaspoon of garlic powder and a half a teaspoon of onion powder and that seemed to be all I needed to beef up the broth. Once I did that it made a very good french dip. P. S. - an electric knife made slicing much easier.

We absolutely loved it! ! I added worcestershire sauce, soy sauce, and garlic powder as one reviewer suggested. Next time I won't cook it as long, as it fell apart right out of the cooker. I wasn't able to find just one can of Guinness Stout - I had to buy a six pack. But that's alright, I'll be making this again and again! Thank you for a great and easy recipe! An aside to Melissa B - please don't rate a recipe that you haven't tried. It is a disservice to the author and brings the whole rating down.

Great base recipe. Thin slicing is important. Make extra good by adding caramelized onions and provolone cheese (pre melt on rolls). Season more to taste.

I added a few things and changed a few also. Instead of French onion condensed soup I added two packets of Lipton beefy onion, 1/4 c of soy sauce, and 3 beef bullion cubes. I put it in the slow cooker overnight for 7 hours on low, then let it cool and refrigerated it in the morning until afternoon. Took it out of the fridge and took out the fat and grease and put it in the stove to simmer and cook down for better flavor. I also used a fresh French bread loaf and toasted it in the oven. Afterward I cut it up into sandwich sizes, put Swiss cheese on each piece and broiled them in the toaster oven and after served with au jus. My husband said that this is the best French dip he has ever had and the best thing I have ever made for dinner. My picky 7 year old kept saying how delicious it was! I think that leaving it in the fridge to seal in the flavor and then reducing the sauce with the meat on the stove made it better than ever.

Made this following original recipe & agree with other comments that it was a bit bland. I'm always suspicious of recipes that use no spices / seasonings. Added onion & garlic powder after first taste which did improve flavor. Next time will also increase the better than beef bouillon. Love French dip sandwiches & this was my first attempt. While not great, will try again using additional suggestions.

Was great !

Great flavors, easy recipe. Family enjoyed it. Highly recommended. Will be making again for sure.

Everyone at work loved it.

I used a store marinated tri tip which listed soy sauce, brown sugar, vinegar, and "spices". Also used garlic butter on the bread. Added provolone on top of the beef and melted it under the broiler. This recipe is delicious!

Made it once, already bragging to friends.

This recipe is so easy! The only change I made was adding 2 more cups of beef broth so we had enough Au jus to dip our fresh French yeast bread in. I will definitely make this often.

SO good! I’ve made this many times. Followed suggestions and used a chuck roast, dark beer, onion and garlic powder and a couple shakes of Worcestershire.

Instead of french onion soup mix, I go for the low sodium alternative. Freshley copped Vandalia onion, (small ) freshly chopped tyme, Basel, and ginger. Caramalized slightly before a dding on top of the beef, with 2-3 cups of water (depending on the size of the meat. ) and a tbl spoon of red wine viniger, a tsp of Worstershire, a tsp of lemon and a pinch of celery seed.

Added provolone cheese