"This makes a delicious French dip sandwich, perfect for the working mom! Nobody, not even teetotalers, have been able to detect the presence of beer in this recipe, but it adds a wonderful flavor! French fries make a great side dish, and they are good for dipping, too." — lonwolf32
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1 (10.5 ounce) can
1 (10.5 ounce) can
condensed French onion soup
1 (12 fluid ounce) can or bottle
I have made several times--my teenagers love it. I do make a couple of changes. I add garlic, black pepper, (just a dash) and a couple of tablespoons of Kitchen Bouquet browning sauce. AND a little more salt. Use a heavy beer--no lite stuff-- It REALLY helps the flavor--gives it more depth. After a couple of different cuts of beef, I've found a siroin tip roast to be the best. Also if you let it cool a few minutes before slicing and add back to the juices for a while, it is much more flavorful. I love the buttered rolls with the au jus---melt provolone cheese under the broiler--yum!
This was bland. And the meat took on the weirdest texture. What could I possibly have done wrong?
This was amazing. I took a lot of advise from others. I used a chuck roast, Campbell’s Consommé, a can of Campbell’s French Onion Soup, added garlic powder, onion powder, a touch of worcestershire, and only half a can of beer. It took me 5 minutes to throw everything into the cooker. When I came home I sliced it up and put it back into the juice for another hour. I buttered the rolls and added shredded mozzarella cheese and threw them under the broiler until the cheese melted. This was a huge hit. My family loved it. Not at all dry. They can't wait for me to make it again. Trust me when I tell you this was the best/easiest dinner. You've gotta try it!
Wish I could make it 10 stars!! This recipe tales TIME..to cook, don't rush it! Slice your beef about 1/2 hr before you want to serve it and return it to juice. Wow!!! But wait, the next day take the leftover juice with bits of beef and make French onion soup with it. Serve over the leftover french bread in a bowl with cheese and slip it under the broiler for a minute. The BEST!!
This is SOOOOO YUMMMMY!!!... My husband and I love it!!... I made just a few changes..I sprinkled my roast with some garlic powder and worchestire sauce when I put it in the crockpot.. I also added a can of mushrooms (drained).. When the meat was ready to be sliced I took it out and sliced it very thin and even shredded a few pieces, then put the meat back in the crockpot for 30 more minutes to soak into the juice.. I didnt put butter on our french bread, instead I toasted it with some shredded mozarella on it... The juice is so good and it smelled so good while it was cooking.. While I was slicing the meat my husband was eating it right out of the crockpot!!!...LOL..He has already requested it for next weekend when we have friends coming over..
Kiki (Brampton,On Canada)
Holy Moly!! Yum!! I added the onion salt as suggested, also added garlic salt and minced garlic to taste,1 tea. worchestershire sauce, and had fesh mushrooms to throw in. I also sliced it thin and put it back in the juice to steep a short time. I put in on the toasted buns with Provalone cheese. This was awesome. I have leftover juices and thin slice beef to use as leftovers. I'll heat, thicken with cornstarch and serve over noodles. My husband will be in heaven again. Thank you for sharing. Pepperocini Beef was also five stars. Don't miss these two recipes.
I've relied on this recipe so many times before finally getting around to reviewing it. It's that good, and that easy. I always use a chuck roast. Even though it may not slice well, I believe it has superior flavor and is really well suited to slow cooking. It shreds up nicely, and is easy to spoon onto rolls for sandwiches. I use Guiness Draught, tho' I'm sure most any beer would work well, and I also add a few shakes of garlic powder and Worcestershire sauce.
I tried this recipe as is the first time and found it lacked some definitive quality. The second time I put the meat into the cooker with 1 pkt onion soup mix and 2c. beef broth, and added 1 sprig Rosemary, 1 large garlic clove, 1/2 tsp oregano, 1 tsp thyme and 1/4 c. soya sauce. I served this with French Bread Rolls to Die fOR. Raves from all my guests. Perfect with changes.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Slow Cooker French Dip
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 163
Make this easy French dip in your slow cooker.
Make a top-rated pot roast that’s quick and easy.
See how to make an easy pot roast in your slow cooker.