The Pioneer Woman Tasty Kitchen
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Slow Cooker French Dip

4.91 Mitt(s) 62 Rating(s)62 votes, average: 4.91 out of 562 votes, average: 4.91 out of 562 votes, average: 4.91 out of 562 votes, average: 4.91 out of 562 votes, average: 4.91 out of 5

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Level: Easy

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Description

This recipe is adapted from the many, many that I have tried, and I think it’s just perfect. It is not too salty and the beer taste is so subtle and wonderful. Do not be afraid!

Ingredients

  • 3-½ pounds Beef Chuck Roast
  • 10-½ ounces, weight Campbell's Beef Consomme Or Broth
  • 12 ounces, fluid Beer (1 Bottle)
  • 2 cubes Beef Bouillon
  • 1-¼ ounce, weight Package Of Onion Soup Mix

Preparation

Season the chuck roast. I used salt, pepper, garlic powder and onion powder.

Place the chuck roast in a crock pot.

Mix onion soup mix in the beef consomme and pour over the chuck roast.

Pour a bottle of beer over the meat. I find that the darker and richer the beer is, the better the au jus turns out.

Place the bouillon cubes on opposite sides of the meat.

Cover the crock pot and cook on low for 7 to 8 hours.

Take out the meat, slice or shred (it will be falling apart) and place back into the juice until ready to serve.

I suggest using toasted French bread or po-boy loaves. We love this with provolone cheese melted on the toasted bread, and sometimes with caramelized onions and spicy or creole mustard. However you serve this, PLEASE dip into the au jus. It is to die for.

47 Comments

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emmalina on 3.9.2012

When I saw the LSU on this recipe I knew it would be good!

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Midwest Mrs on 1.23.2012

I’ve made this twice in less than a week! It is so easy and so good! Would definitely recommend it!

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Carolyn on 1.19.2012

What can I use instead of beer?

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Pam on 1.16.2012

My husband said best ever!!!! A++++++

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daniellep on 5.3.2011

These are amazing! My husband loves them, and I struggle with finding different things he will eat. He likes putting pepper jack cheese on them and I also throw in a can of mushrooms about 10 minutes before I serve them. I’ve even used this recipe with leftover roast beef. I mix up the ingredients and boil on the stove for about 20 minutes and throw in some shredded beef. Quick supper! :)

62 Reviews

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runamuck on 9.16.2012

I’ve had this recipe in my tasty kitchen box for a while and I’m sorry I didn’t use it sooner. This is great. It got a little chilly the other day and this recipe sounded great. We absolutely enjoyed it and will make it again. It’s chuck, but the flavor makes it a dish to impress.

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averywalser on 7.27.2012

This is a regular in our household. So good, you can’t even taste the beer. Great week night meal.

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mrsschang on 5.16.2012

This came out really tasty and the au jus is really nice with a slight beer-y hint. I added a couple of cloves of garlic too, because I love garlic. Thanks for sharing!

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kelle28 on 5.11.2012

Yum!! I will definitely make this again!

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Kendra B on 5.2.2012

Used an elk chuck roast in place of the beef because we don’t eat a lot of beef. Fully intend on trying this with venison too. I cooked it for only 6 hours due to the nature of game meat and took it out and sliced it up. Game meat doesn’t shred easily. I did have to add some worcestershire sauce, garlic, and lots of black pepper to suit our tastebuds…what the recipe called for just wasn’t “punchy” enough for us. Overall, I feel this is a very good basic recipe and can be “doctored” to suit any individuals particular taste. Thank you for sharing!

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