Number of hours cooking – 12 hours. Number of ingredients needed – 6 common ingredients. Number of pots/pans to cook in and clean – 1 slow cooker. Having an amazingly delicious dish on a sweltering summer day with little effort … priceless. With the crazy heat these days I figured I’d use my slow cooker to make a meal and made these Beef Dip Sandwiches. They certainly lived up to the name and who knew such a super easy recipe would result in something this good?!
I’ve been trying to find ways to keep cool while preparing meals during this summer. What’s really helped is using my slow cooker/crockpot since it doesn’t heat up the kitchen and cooking in it is pretty effortless. When I came across this recipe for ‘Best Ever Beef Dip’ and noticed how many raves it received, I figured I’d give it a try. I’m so glad I did because it really was tasty dish and made for great sandwiches!
Simply take a beef chuck roast, some garlic, dried rosemary, bay leaves, soy sauce and water and place it in a crockpot. Let it cook on low for 6-8 hours or even longer. In fact, the longer, the better! The result is a super flavorful, extremely moist and juicy beef roast that falls apart.
I shredded the beef (which took no effort at all) and placed it in between a toasted hamburger bun, then topped it with slices of provolone cheese. The au jus that develops is just as amazing and makes for a great thing to dip your sandwich into. It was one of the best sandwiches I’ve had in awhile and I’ll definitely plan on making this again soon. This can also be made as a freezer meal!
Beef Dip Sandwich Recipe
recipe from AllRecipes
Beef Dip Sandwich Recipe Ingredients
- 4 pounds beef chuck roast
- 1 tablespoon minced garlic
- 1 tablespoon dried rosemary
- 3 bay leaves
- 1 cup soy sauce
- 6 cups water
Beef Dip Sandwich Recipe Slow Cooker Instructions
- Place roast in slow cooker. Season with garlic, rosemary, and bay leaves. Pour in soy sauce and water. Cook on low setting for 6 to 10 hours. Unlike most roasts, the longer the better.
- To serve, place in hamburger buns or split french bread and top with your preferred cheese if desired. Feel free to dip your sandwich in the au jus left in the slow cooker too!
* To make ahead/freezer meal – Place all the ingredients except the water and soy sauce into a gallon sized freezer storage bag; seal and freeze. When ready to prepare, defrost completely. Place contents into your slow cooker and add 6 cups of water + 1 cup soy sauce. Cook on low setting for 6 to 10 hours. Unlike most roasts, the longer the better.
Beef Dip Sandwich Recipe Instant Pot Instructions
- Plug in the IP and add chuck roast, garclic, rosemary, bay leaves, soy sauce, beef broth, and water.
- Secure the lid of the IP and ensure the valve is set to SEALING.
- Press MANUAL and adjust the time to 30 minutes on HIGH pressure.
- The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.
- Once at pressure, the display will reflect 30 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
- When the IP beeps after pressure cooking for 30 minutes, allow your IP to naturally release pressure for 20 minutes. While naturally releasing pressure (also known as NRP or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure). No need to touch your IP while it naturally releases pressure.
- When the display reflects 20 (which is 20 minutes since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release pressure (also known as QRP or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open.
- Open up your IP when the pin has dropped (allow a few minutes for this to happen). Shred the roast using forks or tongs. To serve, place in hamburger buns or split french bread and top with your preferred cheese if desired. Feel free to dip your sandwich in the au jus left in the IP too!
* To make ahead/freezer meal – Place all the ingredients except the broth, water and soy sauce into a gallon sized freezer storage bag; seal and freeze. When ready to prepare,
* To cook from frozen – Place contents into your IP and add broth, water and soy sauce. Cook for 45 minutes under pressure and naturally release pressure for 20 minutes before quickly releasing pressure.
* To cook after defrosting completely – Place contents into your IP and add broth, water and soy sauce. Cook in IP as directed above.
I love recipes like this on hot days like we've been having. I might try this with the pork loin I have in my fridge. Thanks for sharing!
Sounds unbelievable! I love slow cooker meals
That sounds delicious!!
My kitchen will be fairly out of commission on Friday while I get my new floors – I think this will be on the menu! Easy to throw together without a kitchen! Thanks!
I love your blog. I made this tonight and It was divine! I also made an extra roast and brought it to a friend who just came home from the hospital. Her family was thrilled as well. Every time I make a recipe that you showcase it is a huge hit! Thank you!!!
This looks like a pound of beef goodness! I would definitely try this one. I can't wait!
Joelen!!! This was really the BEST french dip I've ever had! Better than any restaurant.
Looks amazing. What cheese do you have showcased here in the photo?…makes it look delish, so I'd like to implement that with my sandwiches as well. Thanks!
-Krystal 🙂
Dream | Believe | Create
http://www.KWightArmstrong.com
This is the most ridiculous.. Rich.. Melt in your mouth.. So soso so sososo sosososo so so good beef slow cooker recipe I have ever had. I followed it to the T and I now DREAM about this stuff. Great, now I'm drooling. Thanks, Joelen.
Mama Dobble – thank you so much for trying the recipe! Now you've made me think about making it again soon since it has been awhile 🙂
Would you suggest freezing it after it is cooked?
Hi Amy! You can definitely freeze the beef after cooking & cooling. They make for a great freezer meal/make ahead meal & I found that the beef absorbed all the flavor even more when frozen & reheating. Enjoy!
Hi, how long can this be kept in the freezer? I love all your recipes and just found a bag of this that I had prepared in 08/11. Thanks!
Anonymous – I tend to keep freezer meals in the freezer for no more than 3, maybe 4 months. If anything, you could warm a small amount up and give it a taste… or as they say, when in doubt – throw it out. 🙂
Just made this tonight and it was soooo good!! I didnt have soy sauce so I used Soy Vay, I cant wait for lunch tomorrow for leftovers!!
I forgot to take this out of the freezer last night so I'm taking it out now and de frosting it but I was wanting to know if I could cook it on high and for how long I will cook it
Could you do this same recipe with a rump roast? And still have the same results?
Which cheese was in the photo? I've had roast beef sandwiches with that cheese but I never knew which is was.
Hi Christine! I used provolone cheese on these sandwiches and its what's pictured above. Hope this helps!
If I am using just a 2 lb roast, do I simply half the recipe, including the water?
Also, how many sandwiches does this recipe make?
Truly the best beef sandwich EVER! This is now in our weekly rotation!
Since its just 3 of us eating (1 of "us" being a 2 year old), I got a 4-5lb roast and cut it in half, split the ingredients between two freezer bags and put it in the freezer for an easy meal on a work day. We had one last night and it is the best beef dip I've made! I think I'll stop looking for any other recipes. I'll be putting several more of these in the freezer for sure! Thank you!
Yum, just found this and am pinning it now!
I made this yesterday & it turned out delicious! We ate it on kimmelweck rolls.
Thanks! I've rediscovered the recipe and can now get onto making it finally. I'm such a slacker, lol.
i made these and they were wonderful.
i did them on homemade sandwich buns that had been buttered and toasted and we loved them.
http://www.wiveswithknives.net/2012/03/03/homemade-sandwich-buns-in-60-minutes/
just thought i'd share since they went so perfectly together!
Dumb question…but do you need to cook the roast before you put it in the slow cooker?
Anonymous – no need to cook the roast before placing it in the slow cooker. Place the raw beef in the slow cooker and it will cook on low over 6-10 hours. 🙂
DELICIOUS! And easy! Will definitely be making this again!
This has become our go-to beef roast! We like the roast so much that we eat it the first night a sheet pan of oven roasted veggies and save the au jus for the next night and eat as beef dip sandwiches! It's THE BEST!!!
I made this and it is the BEST CROCK POT MEAL I'VE EVER MADE – leftovers to freeze too!
Do you put the Soy Sauce in if you are doing a make ahead and freezing?
@Doc Scholl – you'll want to omit the water and soy sauce for make ahead/freezing and then add them when cooking.
How many does this feed? How many approx. sandwiches are we talking? I generally plan on 1/4 pound per person, does that fit with a sandwich recipe like this?
Nini2033a@yahoo.com
These sandwiches are the best! How would you suggest changes to make it work in an Instant Pot.
Here is the direct link to the Instant Pot version – https://www.whatscookinchicago.com/2017/01/instant-pot-best-ever-beef-dip.html