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Crock pot French dip roast

Since I had a 2+ lb roast, I cut the flavorings in half. I probably didn’t need to do that though. The taste of the broth and beef was really good, but only after salting. I liked the addition of chili flakes. I ended up cooking for 7 ish hours (first hour on high) with a little break in the middle to check on it. It probably only needed 4 or 5 to be shreddable. The beef was fall apart tender and it pretty much melted in your mouth. I shredded the beef, but if I had cooked it a little less I might have sliced it. It made great French dip sandwiches with some melted provolone and au jus on the side!

Kittencal’s Crock Pot French Dip Roast (Food.com)

Serves 10


  • 1 (4 lb) rump roast (about 4 pounds)
  • 1/2 cup low sodium soy sauce
  • 2 (10 1/2 ounce) cans low sodium beef broth
  • 1/2 teaspoon fresh ground black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon onion powder (optional, or use 3 tablespoon dehydrated onion flakes, slightly crushed)
  • 1 -2 tablespoon fresh minced garlic (or use 1 teaspoon garlic powder)
  • 1 large bay leaf
  • water (as much as needed to cover)
  • 10 Italian rolls, sliced (or use French rolls)


  1. Trim all visible fat from the roast then using a fork poke deep holes all over the meat.
  2. Place the beef roast in the crock pot.
  3. In a bowl combine the soy sauce, beef broth, black pepper, thyme, onion powder or onion flakes and fresh garlic or garlic powder; pour the mixture over the roast.
  4. Place the bay leaf into the crock pot.
  5. Add in enough water to almost cover the roast then mix to combine.
  6. Cover and cook on HIGH setting for 2 hours.
  7. Reduce the setting to LOW and continue to cook for about 5 hours more or until the meat is very tender.
  8. After cooking skim off the fat that has accumulated on the top.
  9. Remove the gravy and reserve.
  10. Discard the bay leaf.
  11. Shred the meat with a fork or slice thinly.
  12. Divide/pile the meat onto the rolls; serve as sandwiches, then serve the reserved broth for a dipping.

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