Slow Cooker French Dips Soup has the beef and au jus flavors that a French dip would have along with added pasta and veggies.
Have you ever drank the au jus leftover after eating a French dip? I think that broth is so good that I made a soup based around it. The beef cooks all day in the broth which flavors the soup and the beef gets fork tender. I add pasta and green beans at the end of the cooking time.
Below is the beef and the soup ingredients. Be sure not to add the pasta or green beans in the all day cooking process.
After 9 hours of cooking I remove the beef and shred it. Then I add cooked cavatappi pasta (big curly noodles) and 2 cans of green beans.
If desired serve this soup topped with parmesan cheese and with crusty bread. This recipe makes a big pot! Great for leftovers or for serving a large crowd.
Below is my YouTube video of this meal. You can follow me on YouTube, here.
- 3 lb. bottom round beef roast
- ½ tsp. salt
- ¼ tsp. pepper
- 2 garlic cloves, minced
- 1 small white onion, minced
- 2 cups sliced mushrooms
- 2 (32-oz.) boxes beef broth
- ½ pound cavatappi pasta (cooked according to package directions)
- 2 (15-oz.) cans cut green beans, drained
- parmesan cheese for serving
- 6-quart or larger
- Place the roast into the slow cooker. Add the salt, pepper, garlic, onion and mushrooms.
- Pour over the beef broth.
- Cover and cook on low for 9 hours without opening the lid during the cooking time.
- When the cooking time is done, start the pasta on the stove top.
- Remove the roast from the slow cooker. Shred the meat with two forks, discard any fat. If desired degrease the broth in the slow cooker by laying a paper towel over the top, and remove it quickly.
- Add the drained pasta, green beans and the shredded beef to the slow cooker.
- Serve with topped with parmesan cheese if desired.