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Shredded French Dip

A chuck roast slow-simmered in a beefy broth is delicious when shredded and spooned onto rolls. I serve the cooking juices in individual cups for dipping. —Carla Kimball, Callaway, Nebraska
  • Total Time
    Prep: 5 min. Cook: 6 hours
  • Makes
    10 servings


  • 1 boneless beef chuck roast (3 pounds), trimmed
  • 1 can (10-1/2 ounces) condensed French onion soup, undiluted
  • 1 can (10-1/2 ounces) condensed beef consomme, undiluted
  • 1 can (10-1/2 ounces) condensed beef broth, undiluted
  • 1 teaspoon beef bouillon granules
  • 8 to 10 French or Italian rolls, split


  • 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 2 forks. Serve on rolls. Skim fat from cooking juices; serve juices on the side for dipping.
Nutrition Facts
1 each: 399 calories, 15g fat (5g saturated fat), 91mg cholesterol, 1104mg sodium, 30g carbohydrate (2g sugars, 2g fiber), 33g protein.

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Average Rating:
  • modestcook
    Feb 3, 2021

    Made it as written. My wife and I thought it was great. I won't change a thing. We didn't think it was salty at all like Susan thought it was.

  • Patie
    May 4, 2020

    I didnt change a thing and my family loved it. I am going to try sauteed onions and mushrooms and white cheddar cheese today tho. We gave it 5 plus stars besides the taste extremely easy to make.

  • Susan
    Apr 23, 2020

    Way to salty. I made modifications to reduce the sodium. threw together a homemade french soup. Used low sodium beef STOCK, Cut the roast into four or so pieces. Used a smidge of worcestshire, Tabaso with habanero. Fresh sliced onions, green and red pepprs. Just can't stand all of the sodium in the soupsa

  • Tim
    Aug 21, 2019

    Excellent for family get togethers. Recommend adding mozzarella slice as someone mentioned. Sauted onions and green peppers give the sandwich a little wangy twangy flavor also. Your guests are going to love smelling it while it cooks also.

  • Lisa
    Aug 21, 2019

    Love this recipe, I also took the left overs and turned it into beef barley soup and it was so good.

  • darby2008
    Jan 21, 2019

    I use a chuck roast and I make mashed potatoes and carrots to go with it, rather than making the sandwiches. I thicken the juices with cornstarch and water for gravy. I have been making it since 2001 and my family agrees that it is literally the best meal I make. Thanks so much for the recipe. Everyone else, try it and you won't be disappointed.

  • SRockley
    Jul 6, 2018

    I have made this several times and it’s always a hit with my family. I love the fact that it only has a few ingredients. I have omitted the beef granules because I ran out and can’t find them in stores. Don’t really miss them.

  • Toni
    Apr 5, 2018

    Delicious & easy! Served with a slice of provolone cheese on hoagie buns.

  • kawman600
    Dec 20, 2017

    I followed the recipe to a t and my wife and I both said it was pretty bland / flavorless, I will not make it again!

  • Ian
    Oct 24, 2017

    This recipe was incredible! It is amazing how a simple chuck roast turned into this shredded french dip masterpiece. We toasted bread and melted some provolone cheese on these sandwiches too.