Best Beef Dip Ever

Best Beef Dip Ever

Lori Anderson 0

"Wow...A favorite with all my family and friends. I refuse to give any of them the recipe because it is so easy. I love it when they keep asking for it! I often throw all the ingredients into slow cooker and head to work. We all eat when ever we get in the door. The au jus is great! Add beef to lightly toasted buns, and dip away in the au jus."

Ingredients 6 h 10 m {{adjustedServings}} servings 290 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 290 kcal
  • 14%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 2.5g
  • < 1%
  • Protein:
  • 22.8 g
  • 46%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 1498 mg
  • 60%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place roast in slow cooker. Season with garlic and rosemary and add bay leaves. Pour in soy sauce and water. Cook on Low setting for 6 to 10 hours. Unlike most roasts, the longer it cooks, the better.
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Reviews 451

  1. 591 Ratings

Crystal S

Very good recipe! Tasty, filling and overall a great crowd pleaser. 5 star rating is for printed written recipe. Personal taste adjustments: reduce rosemary to 1/2 tablespoon, add 1 teaspoon peppercorns, use low sodium soy sauce, replace 4 cups of the water with 4 cups low sodium beef broth. Served with a garlic mayo (1 cup mayonnaise and 2 cloves minced garlic that married for 8+ hours). Assembled buns with garlic mayo, roast and then topped with a selection of cheeses; manchego, provolone and horseradish (hubby liked the provolone cheese best) and broiled until cheese was bubbly. Served with au jus and a green salad. Divine!


If I was to review this recipe right after the initial ten hours of cooking, I would have given it 4 stars. But after everyone ate I took the leftovers shredded it, removed all visible fat, returned with juice to refrigerator. The next afternoon I made a sandwich which my 8 year old son could not get enough of. I think it needed that time in the fridge to completely blend the flavors. I think the next time I make this, I will cook overnight, in the morning shred and put in fridge and then reheat for dinner. Delicious Just wanted to add that the au jus makes a great base for French Onion soup


I thought this was a great recipe! Much better than I have ever had in a restaurant. I made a few changes based on other reviews and my own personal tastes. I used 1 cup of low sodium soy sauce, 1-2 cans low sodium beef broth, 1 can Campbell’s French Onion soup (because it had a beef base rather than chicken), and 3 cups of water. I also cooked over night and put it in the fridge for the day. Put rolls in the oven with Swiss cheese and broiled for a few minutes and then topped with sautéed onions, mushrooms, and finally horseradish sauce. Served with Bleu Cheese Coleslaw from this website.