89 Reviews of French Dip Roast Beef for the Crock Pot

From: NcMysteryShopper

On Dec 1, 2004

I prepared this for my BF to bring to work for lunch. I put the beef in a thermos and packed two French rolls along with NurseDi’s Potato Salad (#25768) and some chips. He just called me and said it was an absolute 5 star recipe (he has NEVER called to give me a rating!). I thought it was a little too salty when I tasted the beef this morning but he said it was perfect (and he is very salt-sensitive). I used a cheap chuck roast that was on sale and it really had an incredible flavor! I left out the rosemary (all out) and added a touch of minced garlic. Thank you for a great recipe!

From: Michele in NJ

On Dec 10, 2004

This was wonderful!! The only change I will make next time is to add extra garlic and leave out the rosemary...it seemed to over power the broth. But this was a great weeknight no fuss meal! I served it with a green salad and a few glasses of red wine. I will be making this again soon!

From: LizP

On Jan 5, 2005

THis was really good and really easy! I left out the rosemary, because I don't care for the flavor. Everything else I followed exactly. It makes a lot of broth, so if you double the meat there is no need to double the broth. We did find it a little greasy from the fatty roast. Next time I may make it the day before and chill it and skim off the fat and reheat it. A really good recipe!!!!

From: Mainewmn

On Mar 3, 2005

I’m not a meat person generally speaking. I would prefer a nice pasta dish or a salad to a steak or pot roast, but this stuff is delicious! The meat is so tender and the sauce so flavorful. The house smells amazing when this is cooking and the best part of all its one of the simplest meals to make. I wish I could give this 10 stars as it easily deserves it! Thank you for this easy yet delicious recipe!

From: comfort*foodie*mama

On Jun 23, 2009

WOW. I love French Dips but every time I order one in a retaurant it's dry and tasteless. My husband wasn't thrilled when I told him what I was making either. But, that was last week and I'm already making it again, and with a bigger roast this time. It's moist a juicy and the flavor is awesome. I added the full amount of rosemary and thought it was perfect. This will be something that we have often. Much thanks to you Big Cheese!! ***Update on 6/23/09: I want to add that I always use low sodium ingredients and the cheapest cut of beef that I can find. I also skim the fat by pouring the jus into a metal bowl and throwing some ice cubes in it. The fat congeals to the cubes, so I can just scoop out the ice cubes and the solidified fat. Still a great recipe.

From: mike&tiah'smom

On May 1, 2007

I use this very same recipe from Taste of Home! So yummy, and easy to make. I often don't have thyme, and have added a tablespoon of onion soup mix. My recipe adds 2 cups of water as well to make more Au Jus. We like to make our buns toasted and garlicky to add another special taste. Thanks for reminding me that I need to make this soon!

From: stacylu

On Sep 22, 2005

Great googly moogly!! This was wonderful, delicious, scrumtious! I cannot wait for lunch tomorrow. It is one of the simplest recipes ever and DH raved over the flavor. I added 2 bay leaves and extra garlic due to personal preference. THANK YOU for a regular addition to our dinner routine!

From: Hey Jude

On Oct 1, 2005

I've been looking for an easy French dip beef recipe for a long time and I think I've found it! The flavor was just about right for a home version. We're near Chicago and we're kind of spoiled with our Chicago Italian beef! This is the first 'home' version of French dip (or Italian beef as we call it) that has met with my entire family's approval. Thanks for submitting this Big Cheese. It will be made again at our house

From: bungalowten

On Mar 4, 2006

I made this but didn't actually get to EAT any of it because my husband and his friend ate ALL of it in one sitting. They raved for three days about how good it was, so I figure it is worth five stars!

From: cookiedog

On Sep 1, 2006

This was so easy to make. After the meat was cooked, I put the au jus in the freezer to solidify the grease for easy removal. (I couldn't find my grease seperator for gravy). After removing the fat, I heated the au jus in the microwave for a minute. I also reduced the rosemary to 1/2 tsp. as other reviewers suggested. I will definately make this again.