Amazingly Easy French Dip Sandwiches

French dip sandwiches



This is one of my super keeper recipes!  Why?  Because it’s nearly effortless.  If you have FIVE minutes you can throw this together before you zip out the door, a few hours before dinner!  It’s THAT easy.  It’s from a Betty Crocker book.  I’ve been making it years!  I’ve experimented and added dried fennel seeds and played around with it.  It never fails!



  • 3 lb. boneless chuck roast (or whatever else you like.  I’ve used bottom round roasts as well)
  • 1 1/2 cups water
  • 1/3 cup soy sauce
  • 1 tsp. dried rosemary leaves
  • 1 tsp. dried thyme leaves
  • 1 clove garlic, finely chopped (I’ve used garlic powder in the past)
  • 1 dried bay leaf
  • 4 peppercorns
  • 2 loaves (1 lb. each) French bread (just estimate here)


  1. If beef roast comes in netting or is tied, do not remove.  In 3.5-4 quart slow cooker, place beef.
  2. In small bowl, mix remaining ingredients except bread, pour mixture over beef.
  3. Cover and cook on low setting 7-8 hours (this depends on your slow cooker, mine only took 4 hours on low!)
  4. Skim any fat from surface of juices in slow cooker, discard bay leaf and peppercorns.
  5. Remove beef and place on cutting board.  Remove netting, if applicable.
  6. Cut beef into thin slices and place on cut bread.  Serve with broth for dipping!
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