Shredded French Dip

Made  times
Celeste 471

A chuck roast slow-simmered in a beefy broth is delicious when shredded and spooned onto rolls. Carla Kimball of Callaway, Nebraska serves the cooking juices in individual cups for dipping.

Modified from: Shredded French Dip

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Serving size has been adjusted!

Original recipe yields 8 servings



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  1. Halve roast and place in a 3-qt. slow cooker. Combine the soup, consomme, broth and bouillon; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.
  2. Remove meat and shred with two forks. Serve on rolls. Skim fat from cooking juices and serve as a dipping sauce.


So good! I don't have a slow cooker so I browned the roast in a pot added the liquid ingredients except for the onion soup, I added extra beef stock instead. Put a lid on and baked it in the ov...