Kaitlyn Bartling: Shredded Beef French Dip

Shredded Beef French Dip



  • 1 medium to large beef roast – almost any roast cut will work well here, but arm roast is our family favorite.
  • 1 can beef consume
  • 2 envelopes of Zesty Italian dressing mix
  • Onions – optional
  • Smoked Provolone cheese slices
  • Garlic mayo spread (3 cloves roasted garlic smashed into a smooth paste added to 1½ cups mayo if you can’t find it on a store )shelf
  • Hearty rolls



  1. Lightly spray your crock-pot and pour in the beef consume.
  2. Add roast and coat the roast with Italian dressing mix.
  3. Add onions to one side of the roast.
  4. Cover and cook on high for 3 hours and then on low until the beef shreds easily (can take up to another 3 - 4 hours).
  5. Remove roast from crock-pot and trim fat.
  6. Shred and add back to the crock-pot.
  7. Serve on halved rolls with garlic mayo and smoked provolone.
  8. Dip in juices from the crock served in Dixie cups or mini bowls.


from Kaitlyn Bartling