Deliciously tender slow-cooked beef in savory au jus, perfect for sandwiches or dipping. Set it and forget it with this easy Crockpot Beef Dip recipe!
It never fails that five o’clock rolls around and I have no idea what to feed our family. Between going back to college *eeek* and working our way through a teachers strike, I may have lost my mind. Just a little.
But here is what saves my butt every time. Slow cooker meals. They are the best way to meal plan and feed our whole family on a budget. This easy beef dip sandwich is one of our absolute favorites, one that even our picky eaters love.
Be sure to check out these Crockpot Freezer Meals and Meal Planning Recipes for more tips and ideas.
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Which cut of beef is best?
Ribeye roast, rump roast, boneless chuck roast, and rib roast are tougher cuts of meat but may be used for this recipe. The slow cooking process helps give you a nice, tender result.
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Crockpot recipe tips:
- Use 1 gallon, large freezer bags. Label bags with the date, recipe and cooking instructions.
- Lay ingredients flat in the bag for easier storage in the freezer.
- This 7-Quart Oval Crockpot is the only one that I use and has lasted for over ten years!
- Defrost meals in the refrigerator or place frozen into the crockpot. If the meal is defrosted, reduce the cooking time accordingly (subtract two hours for most crockpot meals).
- Store meals for up to three months in the freezer.
Ingredients:
- 3-4lbs of beef chuck roast
- 1 Tbsp garlic, minced
- 1 Tbsp fresh rosemary, chopped
- About 6 whole peppercorns
- 3/4 cup of soy sauce
- 1/4 cup Worcestershire sauce
- 4 cups beef stock
Instructions:
1. Combine all of the ingredients in your crockpot and cook on low for 8 – 10 hours.
2. Remove roast from the crock pot and slice thinly or shred.
3. Serve on a roll with a side of au jus for dipping.
Alternate Ingredients:
- Melted cheese is a delicious addition to this beef dip. I especially like using provolone cheese or swiss cheese.
- Add caramelized onions or your favorite raw sliced onions.
- Sauteed mushrooms would be fantastic.
- Garlic powder or ground black pepper can be used instead of the whole peppercorns and diced garlic.
- Throw a bay leaf into the crockpot.
- Use your slow-cooked beef in this authentic Philly cheesesteak sandwich.
Tips and Tricks:
- Cook up a beef roast one night and use the leftovers to make sandwiches the next day.
- We like to use all kinds of different rolls with this hot sandwich. Hoagie buns and sub rolls work well. We also like a French roll or crusty roll. A crustier bread holds up nicely when dipped in that delicious au jus.
- Give everyone their own small bowls to hold dipping sauce.
- Toast your sandwiches. Lay the open-faced sandwiches out on a baking sheet, top with slices of cheese, and bake them in the oven for a few minutes, until the cheese is melted and the bread is toasted. You can also put them under the broiler, but watch them very carefully.
- When it comes to slow cooking, you can use a tougher cut of meat, because the longer cooking time allows the connective tissue and muscle fibers to break down, leaving you with wonderfully tender meat.
- Try with our Alabama white sauce, garlic aioli, or homemade bbq sauce.
- Store leftovers in the fridge in an airtight container.
Serve these delicious sandwiches with a side of sweet potato fries or French fries. This is a meal worthy of any good sandwich shop. You won’t be disappointed.
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Crockpot Beef Dip Recipe
Deliciously tender slow-cooked beef in savory au jus, perfect for sandwiches or dipping. Set it and forget it with this easy Crockpot Beef Dip recipe!
Ingredients
- 3-4lbs of beef chuck roast
- 1 Tbsp garlic, minced
- 1 Tbsp fresh rosemary, chopped
- About 6 whole peppercorns
- 3/4 cup of soy sauce
- 1/4 cup Worcestershire sauce
- 4 cups beef stock
Instructions
1. Combine all of the ingredients in your crockpot and cook on low for 8 - 10 hours.
2. Remove roast from the crock pot and slice thinly or shred.
3. Serve on a roll with a side of au jus for dipping.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 2196Total Fat: 139gSaturated Fat: 58gTrans Fat: 8gUnsaturated Fat: 72gCholesterol: 753mgSodium: 2870mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 230g
All values are approximate and based on ingredients used by the recipe writer. Always calculate your own individual nutritional values for the most accurate calculation.
