FRENCH DIP SANDWICHES--Best in the West or East!

Recipe Rating:
 41 Ratings
Serves: a crowd
Prep Time:
Cook Time:
Cooking Method: Slow-Cooker/Crock Pot

Ingredients

1 4 pound lean chuck roast (don't substitute meat)
1 can french onion soup (condensed)
1 can beef broth
1 12 ounce bottle guiness beer (don't substitute beer)
serve on soft whole wheat sub rolls for dipping in the au jus

The Cook

Bonnie D. Recipe
x7
Cooked to Perfection
St. George, UT (pop. 72,897)
Utahn
Member Since Jul 2010
Bonnie's notes for this recipe:
This superb recipe for French Dip Sandwiches comes from a dear friend. It is truly the best French Dip sandwich recipe that we have ever tasted. Do not substitute anything in this recipe and you will not be disappointed! It only has four ingredients and you can use the slow cooker to prepare it. How easy is that? Enjoy!



The photo is my own, recipe by pattycake.
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Directions

1
Place the chuck roast in the slow cooker. Add the French onion soup, can of beef broth, and the 12 ounce bottle of Guiness beer. Whatever is in this beer works its magic on the au jus, so don't mess with it. Cook on low in the slow cooker for 4 to 6 hours until very tender.
2
When done, remove the meat and let it sit for about 15 minutes. Slice the meat on the diagonal and return to the juices for another 20 minutes or so.
3
This is a superb recipe for French dip sandwiches or whatever your creative mind can come up with. I buy whole wheat sub rolls, or soft whole wheat Bolillio rolls (pictured) to serve up the French dip sandwiches, then ladle up a monkey dish of au jus and serve the sandwiches with my oven fries and a green salad. It serves a crowd with minimal work, and leftovers are good the next day. It also freezes well.
4
This recipe makes a good amount of au jus. Save the leftover au jus in a ziplock, freeze it for beef soup later on. Enjoy!
Comments

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user Kathy Knight casnana - Aug 11, 2010
Ooooo! This looks fantastic! Will serve it at our next wahoo party! Thanks!
user Paul Bushay chefbunyan - Aug 11, 2010
Bonnie is the beer a Guinness Stout?
user Lillian Russo Lilliancooks - Aug 11, 2010
YAY! Your 1st recipe...and it looks like an amazingly good one! Thank Bonnie!
user Bonnie D. Utahn - Aug 11, 2010
Paul, I believe the bottle is the Stout. I think draught is in a can. I never really noticed that. I buy a six pack of Guiness in bottles from the grocery store and keep it on hand just for this recipe. I am not a drinker but that beer works for this recipe. You will never know it contains beer and the alcohol burns off in cooking. But the flavors combined together makes the dish as you know being a Chef. Hope you like it, Paul!
user Paul Bushay chefbunyan - Aug 11, 2010
OH I use Guinness Stout all the time in my cooking & and the draught too! Want great gravy after you've oven roasted some beef? Deglaze the roasting pan with a bottle of stout and reduce by 1/2 then make your usual gravy using this reduction as your base. C'EST MAGNIFIQUE!

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