Shredded French-Dip Sandwiches

From: bad kitty 1116

On Nov 11, 2009

Excellent! I browned my chuck roast first in olive oil. I seasoned it with pepper and Emeril's Essence. I used all the soups called for and the granules. I added minced garlic, sliced onions, Worcestershire sauce,lots of black pepper, pinch of sugar and a couple bay leaves. So tasty! I served it on toasted hoagies and melted provolone on them. We had these for 2 nights, once with french fries and once with onion rings. There isn't a crumb left! Thanks!

From: Kellymike

On Oct 27, 2009

Very, very good! So much flavor! I have to admit, I read the recipe and though it was going to be WAY too salty because of the undiluted condensed soups, but it wasn't at all. Will make again, thanks!

From: AllieOop

On Aug 30, 2004

These sandwiches are wonderful! My picky family, who love French Dip, gave these a big thumbs up. My crockpot broke, so I made this in the oven in a roasting pan at 300 for 5 hours. I also took the idea of serving them with provolone cheese. I lightly buttered and toasted the sub rolls and they were superb. I've never been able to re-create the taste of a true French Dip until now. Thanks for this great recipe!

From: Michelle S.

On Sep 17, 2004

These are SO good! I have been making them for around 3 years, I think I found the recipe in Quick Cooking magazine. This makes ALOT of dipping sauce it tastes devine and the leftovers are FANTASTIC used in a soup! I serve this also on hard rolls and it is so easy when you don;t feel like slicing up a roast to make a traditional French dip. I HIGHLY recommend this recipe!