Mmmm French Dip Sandwiches. These savory sammies are made even more delicious by adding soy sauce to the broth mixture–you can really taste the added flavor. Andi of The Weary Chef suggests using lean or easy to trim roast instead of more fatty meat. Doing so will not only help make this dish healthier, but it will eliminate a lot of the greasiness that comes with a more fatty cut of meat. The jus can be frozen and saved for a few months, but it will lose flavor over time, so best to just soak those rolls in the salty goodness.


1/3 c soy sauce
1 tsp dried rosemary
1 tsp garlic powder
1 tsp onion powder
1 tsp ground thyme
coarsely ground pepper to taste
3-4 lb lean beef roast
2 bay leaves
1 beef bouillon cube
4-6 French rolls

1. Combine soy sauce and spices (first 6 ingredients) in small bowl. Place roast into slow cooker and pour soy sauce mixture over meat. Flip to coat both sides. Add water to almost cover the roast, and drop in bouillon cube and bay leaves. Cover and cook on low heat for 6-8 hours.

2. Before serving, remove roast from slow cooker. Shred meat with two forks, removing any remaining pieces of fat. Set shredded meat aside.

3. Pour broth through wire mesh strainer into bowl or glass measuring cup for easier pouring.

4. Cut French rolls in half lengthwise and lightly toast if desired. Fill roll with shredded meat, and cut sandwich in half. Serve with dipping bowl of au jus.

Serves 4-6

recipe courtesy of The Weary Chef

photo credit: alanagkelly

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