Shredded French Dip

Shredded French Dip


(6 votes) 3 6

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.

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Bradenton, FL


  • 1 3-lb. boneless beef chuck roast, trimmed
  • 1 10.5-oz. can condensed French onion soup, undiluted
  • 1 10.5-oz. can condensed beef consomme, undiluted
  • 1 10.5-oz. can condensed beef broth, undiluted
  • 1 tsp. beef bouillon granules
  • 8 French or Italian rolls, split

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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. Remove meat and shred with two forks. Serve on rolls. Skim fat from cooking juices and serve as a dipping sauce.

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