Slow-Cooked French Dip Sandwiches

These sandwiches are sooo good and one of the easiest meals to make as long as you plan ahead. They cook on Low for 24 hours and it takes very little effort to shred them. Really the only stipulation is to start with a frozen chuck steak or roast.

This recipe was in my Healthy Meals For Less cookbook and was called “Fall-off-the-Bone Beef” but I make it with boneless cuts of meat.

Makes about 12 sandwiches, serves 4-5 people


1 cup water

1/2 cup soy sauce

1/2 cup brown sugar

1/4 cup lemon or lime juice

Sprinkle of thyme

Handful of fresh cilantro leaves, chopped

1 1/2 lbs. chuck steak or roast (inexpensive cut of meat), FROZEN

Sub rolls or French rolls


Combine all ingredients (except meat and rolls) in slow cooker. Place meat in the sauce and cover. (Don’t worry if the meat is too big and is above the sauce. Mine starts out like that but as it thaws it will drop down into the juices.) Cook on Low for 24 hours.

Remove the meat to a cutting board and pull apart into shreds with two forks, getting rid of any fat.

Serve on rolls with a cup of the juices on the side.


One Comment Add yours

  1. Debra says:

    These sandwiches are absolutely delicious and smell great while cooking, too, which makes it hard to wait for them!

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