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Home » Uncategorized » Best Ever Beef Dip Sandwiches

Best Ever Beef Dip Sandwiches

July 24, 2010 · WCC Administr@tr · 36 Comments

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?!

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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

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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

  1. 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. 
  2. 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

  1. Plug in the IP and add chuck roast, garclic, rosemary, bay leaves, soy sauce, beef broth, and water.
  2. Secure the lid of the IP and ensure the valve is set to SEALING.
  3. Press MANUAL and adjust the time to 30 minutes on HIGH pressure.
  4. The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.
  5. Once at pressure, the display will reflect 30 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
  6. 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.
  7. 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.
  8. 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.

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Comments

  1. Future Grown-Up says

    July 25, 2010 at 3:20 am

    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!

    Reply
  2. Plain Chicken says

    July 25, 2010 at 3:10 pm

    Sounds unbelievable! I love slow cooker meals

    Reply
  3. pup says

    July 26, 2010 at 5:09 pm

    That sounds delicious!!

    Reply
  4. Lindsay says

    July 27, 2010 at 12:09 am

    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!

    Reply
  5. Cassie says

    August 5, 2010 at 3:36 am

    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!!!

    Reply
  6. dining table says

    March 16, 2011 at 3:01 pm

    This looks like a pound of beef goodness! I would definitely try this one. I can't wait!

    Reply
  7. Sherri says

    March 25, 2011 at 7:53 pm

    Joelen!!! This was really the BEST french dip I've ever had! Better than any restaurant.

    Reply
  8. Krystal Wight Armstrong says

    August 22, 2011 at 9:32 pm

    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

    Reply
  9. Mama Dobble says

    November 13, 2011 at 8:44 pm

    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.

    Reply
  10. What's Cookin Chicago says

    November 13, 2011 at 8:45 pm

    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 🙂

    Reply
  11. Amy Curtis says

    December 27, 2011 at 1:20 am

    Would you suggest freezing it after it is cooked?

    Reply
  12. What's Cookin Chicago says

    December 27, 2011 at 1:59 am

    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!

    Reply
  13. Anonymous says

    January 8, 2012 at 4:13 pm

    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!

    Reply
  14. What's Cookin Chicago says

    January 8, 2012 at 5:40 pm

    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. 🙂

    Reply
  15. Anonymous says

    January 27, 2012 at 3:56 am

    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!!

    Reply
  16. Anonymous says

    March 23, 2012 at 6:12 pm

    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

    Reply
  17. Anonymous says

    March 26, 2012 at 3:33 pm

    Could you do this same recipe with a rump roast? And still have the same results?

    Reply
  18. Christine Marie Fanestiel says

    April 6, 2012 at 5:37 pm

    Which cheese was in the photo? I've had roast beef sandwiches with that cheese but I never knew which is was.

    Reply
  19. What's Cookin Chicago says

    April 7, 2012 at 5:57 am

    Hi Christine! I used provolone cheese on these sandwiches and its what's pictured above. Hope this helps!

    Reply
  20. Alysha says

    May 9, 2012 at 10:02 am

    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?

    Reply
  21. Rachel says

    May 27, 2012 at 1:05 am

    Truly the best beef sandwich EVER! This is now in our weekly rotation!

    Reply
  22. Sarah says

    May 31, 2012 at 7:54 pm

    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!

    Reply
  23. Cher says

    June 3, 2012 at 12:35 am

    Yum, just found this and am pinning it now!

    Reply
  24. Jami says

    July 11, 2012 at 12:07 pm

    I made this yesterday & it turned out delicious! We ate it on kimmelweck rolls.

    Reply
  25. Christine Marie Fanestiel says

    August 9, 2012 at 4:49 pm

    Thanks! I've rediscovered the recipe and can now get onto making it finally. I'm such a slacker, lol.

    Reply
  26. brigette says

    September 17, 2012 at 3:10 pm

    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!

    Reply
  27. Anonymous says

    January 17, 2013 at 7:23 pm

    Dumb question…but do you need to cook the roast before you put it in the slow cooker?

    Reply
  28. What's Cookin Chicago says

    January 17, 2013 at 7:24 pm

    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. 🙂

    Reply
  29. Unknown says

    March 13, 2013 at 6:06 am

    DELICIOUS! And easy! Will definitely be making this again!

    Reply
  30. Ann K. says

    July 20, 2013 at 8:15 am

    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!!!

    Reply
  31. Anonymous says

    August 28, 2013 at 5:37 pm

    I made this and it is the BEST CROCK POT MEAL I'VE EVER MADE – leftovers to freeze too!

    Reply
  32. Unknown says

    September 28, 2014 at 2:10 am

    Do you put the Soy Sauce in if you are doing a make ahead and freezing?

    Reply
  33. What's Cookin Chicago says

    September 28, 2014 at 3:41 am

    @Doc Scholl – you'll want to omit the water and soy sauce for make ahead/freezing and then add them when cooking.

    Reply
  34. Anonymous says

    October 9, 2015 at 2:44 am

    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

    Reply
  35. Anonymous says

    December 17, 2018 at 5:22 am

    These sandwiches are the best! How would you suggest changes to make it work in an Instant Pot.

    Reply
  36. What's Cookin Chicago says

    December 17, 2018 at 5:24 am

    Here is the direct link to the Instant Pot version – https://www.whatscookinchicago.com/2017/01/instant-pot-best-ever-beef-dip.html

    Reply

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Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
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