64 Reviews of French Dip-Crock Pot Recipe

From: Karen=^..^=

On Sep 26, 2003

This was so delicious! Two of my kids do not even like roast beef and they loved this. My husband could not stop eating it and raved the entire time...plus, it couldn't get any easier! I used a 4 lb. bottom round roast and 3 tsp. of instant beef bouillon powder. I also used regular salt because I had no seasoning salt. Otherwise, followed to a "T". I have to admit, I was worried about all that pepper, but it was fine! I cooked 4.5 hours on high, then sliced the beef and put it back in the crockpot for about 20 minutes. Never have I eaten a more tender roast beef sandwich. I used split Kaiser rolls with a slice of American cheese on each and put them in the oven for about 10 minutes on 375*. Then I piled on the sliced meat and served with the au jus. Just wonderful. This made 8 good size sandwiches and I still have plenty for leftovers. Thanks so much for sharing this recipe! P.S. My daughter loved it so much that after her sandwich, she asked for a cup of the au jus to DRINK!

From: Amber of AZ

On Oct 21, 2003

What a simple to prepare, deilicous, and not too many points meal. I threw everything together the night before and refrigerated the crockpot. This morning I plugged it in and at lucnch came home to a delicious lunch that no restraunt could of made any better. I used a small french roll and about 1/2 cup of the beef with 1/4 cup au jus. I calculated this to 7 points. I like how all the flavers in the juice are seperate, but also blend together well. Thank you for sharing this one.

From: Just Cher

On May 30, 2004

It's been rather warm here so I wanted to same something that would not heat up the kitchen and still be semi on the light side. My family adores french dip so I decided to give this one a try. I had a 3 1/2 lb roast that I seared before placing in the crookpot, I also deglazed the pan with some of the beef broth and added that to the crock as well. This gave it a really dark beefy color. I added 1 extra boullion cube and all the other ingredients to the recipe specification. This produced the moist tender, flavorful roasts I have ever made. I did not feel there was too much pepper at all infact we are having left overs tonight and DH requested I add more although the family raved about this dish. Thank you Di, this will be one of my summer staples. Your recipes never fail me!

From: carebear68

On Sep 30, 2004

Instead of adding more boulion to get the beefy flavor add a teaspoon of "Kitchen Bouquet" browning and seasoning sauce. This will cut down the sodium in the recipe.

From: Marlene in TN

On Oct 11, 2003

My husband gave this a two thumbs up! I served mine on onion rolls and mixed horseradish and mayo for a dressing for the sandwiches. Great recipe and very easy to put together. Thank you

From: Verelucky

On Sep 6, 2004

This was awesome! The meat actually fell apart which worked fine for me! I put it on a low-carb wrap with some Munster cheese and wolfed it all down! Thanks! The au jus was the best!!!!

From: QuiltnCook

On Nov 23, 2004

My family really liked this recipe, however I believe the black pepper and seasoning salt amounts may be transposed in this recipe. A tablespoon of pepper was too hot, I would decrease it to one teaspoon. However the seasoning salt could be increased to one tablespoon. I also used two cloves of fresh minced garlic in place of the garlic powder. This recipe is so easy. Definitely a keeper

From: queenofeats

On Oct 3, 2007

Wow. This recipe made what has to be the best French Dip I've ever eaten! We made it exactly as directed and the pepper added a nice kick without being overpowering. We had enough food for two meals and it definitely increases in heat the longer it sits, so keep that in mind if you're planning for leftovers. Great flavor and a wonderful meal for a cold or rainy day. We will definitely be making this again - thanks for the great recipe!

From: *Lena*

On Oct 24, 2009

Oh sweet baby Jesus, this was GOOD! I used a 4 lb bottom round roast and followed the ingredients exactly, except for cutting the pepper down to a few turns from my mill. I also used low sodium broth but regular sodium bouillon. It got about 4 hours on low, 1.5 hours on high, and then back to low for another 2 hours. It went on crusty hoagies with provolone cheese and got all toasted, and my au jous also got the additional bouillon. So tender...so flavorful... My so-not-easily-impressed husband declared it "quite possibly one of the best meals he's ever eaten" and "nice restaurant quality"! And begged me to make the leftovers into sandwiches that he can take to the Panthers game tomorrow! THANK YOU!

From: personalchef

On Oct 26, 2005

Perfect, just as everyone has said. I followed your recipe exactly. My roast was only two pounds, and my crock pot is huge, so I cooked it on the stove top, low heat for 3-1/2 hours. I don't see how this could have been any better. Thanks.