This crockpot french dip recipe is perfect when time is short and cold weather is at the door knocking. When the Fall season rolls around and it starts getting cooler, I wanna get out my slow cooker and make something beefy.
I could eat slow cooked, fall apart chunks of beef every day. Total comfort food. So this past weekend it began to get a little cooler and I was craving beef. I needed something that was super simple to put together because I'm fostering an 8 week old puppy right now and feel like I have no time to do anything. Also, she's very determined and I'm exhausted from training her. But at least she's cute!!
Anyway, I got out my trusty crock-pot and my french dip recipe. I've had this recipe for 16+ years. I have no idea where it came from or where I got it. It's handwritten on a small piece of paper and, to be honest, I can't believe I haven't lost it yet.
Love making it for dinner because it's so easy to put together and forget about it until dinner AND leftovers can be made into hash for breakfast. Yay! Additionally, it's super good with yucca fries and you can substitute the leftover yucca fries for potatoes in the breakfast hash. Yay again!
Now about that puppy. She's soooo cute and I've already changed her name to Nola. And Gracie gets along with her fantastically. And she loves hanging out with me and cuddling. But I'm not keeping her. Seriously. At least I don't think so.
Here she is sleeping. Isn't she cute?
Nola is adorable but she's a handful. Thank goodness for easy dinners and this crock-pot paleo french dip recipe!
Crockpot French Dip
- 3 pounds beef chuck roast
- 2 cups water
- ½ cup low sodium Tamari soy sauce (or can use regular soy sauce)
- 1 teaspoon dried rosemary
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- 1 bay leaf
- 3-4 whole black peppercorns
Serve with: lettuce or napa cabbage cups for low carb
- Place roast in the crockpot and add the remaining ingredients of water, Tamari soy sauce, rosemary, thyme, garlic powder, bay leaf, and peppercorns.
- Cover and cook on high for 5-6 hours.
- Remove the beef from the broth and place on a platter. Shred the meat with two forks and keep warm.
- Strain the broth and skim off the fat. Pour the broth into individual cups for dipping. Portion out the beef into 6 servings and serve in lettuce or cabbage cups or crusty french bread rolls.