Slow Cooker Shredded Beef for French Dip Sandwiches
Indulge in the mouthwatering flavors of our Slow Cooker Shredded Beef, perfect for creating decadent French Dip sandwiches. This simple yet flavorful recipe features tender, juicy beef cooked low and slow with aromatic spices, delivering a robust broth that not only elevates your sandwiches but also serves as a foundation for countless other recipes. Enjoy these satisfying sandwiches on crusty rolls, dipped in the savory broth, or repurpose the leftover meat for hearty hash or wrapped in soft flour tortillas. Plus, save the leftover broth in your freezer for future culinary adventures, making it an essential staple in any kitchen. Versatile enough to be adapted for chicken as well, this dish is sure to become a favorite for any meal of the day.
10
Servings
350
Calories
8
Ingredients
Ingredients
Chuck roast or rump roast
5 lbs (None)
Beef bouillon cubes
2 (None)
Salt
2 - 3 teaspoons (None)
Garlic powder
2 teaspoons (None)
Bay leaves
2 (None)
Whole black peppercorns
2 tablespoons (None)
Dried oregano
2 teaspoons (None)
Dried rosemary
1 teaspoon (None)
Instructions
1
Begin by placing the chuck roast or rump roast in the crock pot. Add enough water to cover the meat completely.
2
Next, incorporate the beef bouillon cubes, salt, and garlic powder to enhance the flavor profile.
3
To create a flavorful spice pouch, combine the bay leaves, whole black peppercorns, dried oregano, and dried rosemary in a coffee filter. Secure the pouch tightly with a rubber band or cooking twine, then add it to the pot.
4
Cover the crock pot and set it to cook on low heat for 8 to 9 hours, allowing the beef to become tender and infused with spices.
5
Once cooked, carefully remove the spice pouch and discard it. Remove the beef from the pot and shred it using two forks, ensuring it is well separated and tender.
6
Return the shredded beef to the pot, allowing it to soak in the flavorful broth before serving.
Nutrition Information
20g
Fat
2g
Carbs
35g
Protein
0g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the best cut of beef for this slow cooker recipe?
For the best results, use a 5 lb chuck roast or rump roast, as these cuts become incredibly tender when cooked low and slow.
How long should I cook the beef in the slow cooker?
The beef should be cooked on low heat for 8 to 9 hours to ensure it is tender enough to shred easily.
What can I serve with the shredded beef?
The beef is traditionally served on crusty rolls dipped in the savory broth (au jus), but it can also be used for hash or wrapped in soft flour tortillas.
How many servings does this recipe provide?
This recipe makes approximately 10 servings.
What is the purpose of the spice pouch?
The spice pouch, made with a coffee filter, infuses the broth with bay leaves, peppercorns, oregano, and rosemary without leaving loose spices in the final dish.
How do I make the spice pouch?
Combine bay leaves, black peppercorns, dried oregano, and dried rosemary in a coffee filter and secure it tightly with a rubber band or cooking twine.
Do I need to add water to the crock pot?
Yes, you should add enough water to the crock pot to cover the roast completely.
How do I shred the beef?
Once the beef is cooked and tender, remove it from the pot and use two forks to pull the meat apart into shreds.
Can I use chicken instead of beef for this recipe?
Yes, this recipe is versatile enough to be adapted for chicken as well.
What should I do with the leftover broth?
The leftover broth can be saved in the freezer to serve as a foundation for future culinary adventures or other recipes.
What are the primary spices used in this recipe?
The primary spices include garlic powder, salt, bay leaves, whole black peppercorns, dried oregano, and dried rosemary.
How many calories are in one serving?
Each serving contains approximately 350 calories.
What is the protein content of this dish?
This recipe provides 35g of protein per serving.
Is this a low-carbohydrate recipe?
Yes, it is very low in carbohydrates, containing only 2g per serving.
How much fat is in a serving of this beef?
There are approximately 20g of fat per serving.
What is the amount of beef bouillon required?
The recipe calls for 2 beef bouillon cubes to enhance the flavor profile.
Do I need to remove the spice pouch before serving?
Yes, carefully remove and discard the spice pouch after the 8 to 9 hours of cooking is complete.
Can I cook this recipe on high heat for a shorter time?
The recipe specifically recommends cooking on low for 8-9 hours to ensure the meat is tender enough for shredding.
How much garlic powder is used?
The recipe uses 2 teaspoons of garlic powder.
What quantity of peppercorns are included in the spice pouch?
You will need 2 tablespoons of whole black peppercorns.
How much salt should I add?
Add between 2 to 3 teaspoons of salt depending on your preference.
What is the amount of oregano needed?
The recipe requires 2 teaspoons of dried oregano.
How much rosemary is used?
The recipe uses 1 teaspoon of dried rosemary.
Can I use the shredded beef for tacos?
Yes, the leftover meat is excellent when wrapped in soft flour tortillas.
Should the beef be returned to the pot after shredding?
Yes, return the shredded beef to the pot to soak in the flavorful broth before serving.
Is there any fiber in this recipe?
This recipe contains 0g of fiber.
Does this recipe contain sugar?
No, there is no sugar listed in the nutritional profile for this recipe.
How many bay leaves are needed for the spice pouch?
You should use 2 bay leaves.
What is the total weight of the meat needed?
The recipe requires a 5 lb roast.
Can I make this dish for breakfast?
Yes, the leftovers can be repurposed into a hearty hash, making it a great option for any meal of the day.