Reviewed: Aug. 26, 2009

This is everything you could hope for in a recipe - fast, easy and fool proof! I always make this as directed with one exception... I use fresh rosemary - it makes a huge difference in flavor! Also, since I only need to feed two, I usually scale down the au jus by half using 1/2 cup of soy sauce and 3 cups of water. It's just enough for my husband and I and it tastes great, although I think I'll take the advice of some of the previous reviews and try using beef broth in place of the water next time.

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Bethany O.

Cooking Level: Expert

Home Town: Wilsonville, Oregon, USA

Living In: Marion, Iowa, USA

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Reviewed: Jul. 31, 2009

Did this overnight as suggested so I could chill the broth to skim off the fat. I used reduced sodium soy sauce, 1 litre reduced sodium beef broth (4 cups) plus 2 cups water. Everyone raved about it! I still found it a little salty, so I may use even less broth next time. Actually, I just put the leftover broth in the freezer for the next time, and will add water to make the 6 cups. Will definitely do this again.

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DENA

Cooking Level: Expert

Home Town: Terrace, British Columbia, Canada

Living In: Okotoks, Alberta, Canada

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Reviewed: Jul. 30, 2009

This is an amzing recipe! I have been using this as a base for months now! I use two cans beef broth and a little water to make sure it is mostly covered. I just coat the meat in the soy sauce. Don't leave out the bay leaves! Also I have tried dried basil and it works good too!It usually sits in the crock pot for 10 hrs and falls apart when I go to take it out! Perfect!

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Angie

Living In: Billings, Montana, USA

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Reviewed: Jul. 27, 2009

My family loved it. Definitly the best beef roast slow cooker recipe I have tried.

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carlab

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Reviewed: Jul. 21, 2009

I was hesitant to try this recipe thinking it would be way too salty for us, but I was pleasantly surprised by the flavor! This was very easy to put together. I followed another suggestion by letting it cook overnight then placing in the refrigerator throughout the day. This didn't last long at our house! I will definitely make this again, especially since my husband keeps requesting it!

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Nannette

Cooking Level: Beginning

Living In: Herrin, Illinois, USA

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Reviewed: Jun. 12, 2009

This turned out so great, the only change I made was that I could only fit 5 cups of water into my crockpot, but it still came out great and wasn't too salty at all. We added swiss cheese to our toasted buns and these were awesome.

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Pumpkins45

Cooking Level: Intermediate

Living In: Waynesboro, Virginia, USA

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Reviewed: May 22, 2009

My family loved this recipe. The meat was so tender and juicy, and there was no work involved to boot. I will definitely make these again. We ate them on a toasted white hoagie bun with melted mozarella cheese, mayo and roasted red peppers. Sooooo good. Thanks for sharing.

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Marcela

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Reviewed: May 16, 2009

Definatly the best beef ever! I cooked for about 11 hours over night, shredded in the morning and refrigerated all day in the juice. Really yummy! I probably won't use as beef dip again, as we prefer roast beef, but will start buying roast more often!

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Chiffon

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Reviewed: May 15, 2009

Made this for hubby this week and he loved it. Sauteed onions in olive oil and then stirred onions in juice from meat and added a little swiss cheese. Dipped in juice and it was great! I did use 1/2 water and 1/2 beef broth. Goes into our family cookbook. Thanks for the recipe!

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SMITHY5

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Reviewed: May 10, 2009

Perfect as written. Thanks for posting.

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Gina

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Reviewed: May 4, 2009

This is a great recipe. I made it tonight to rave reviews from my inlaws. I made it exactly as suggested and it turned out great. I did use reduced sodium soy sauce. I can't wait to have a cold beef and mustard sandwich tomorrow with the left overs. Thanks for the recipe. It's a keeper for our house.

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deedee2ks

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Reviewed: May 2, 2009

really not that wonderful. I cook my roast in the crock pot all the time. I was looking for a change of taste. Perhaps the other ladies are right and it will be better tomorrow. If not? im sure it can get turned into hash. I hope so. I also followed the recipe without any changes.

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ubetcha

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Reviewed: Apr. 28, 2009

Loved this recipe! My husband actually made it and he said it was the easiest recipe he has made. You coudn't tell because the flavors were very good.

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staciempaquette

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Reviewed: Apr. 22, 2009

Wow! These were to die for! I LOVE beef dips, and I was impressed! I did add a little extra garlic (our prefrence) and did use half beef broth, half water, insstead of all water. Also added a couple of tablespoons of worsteschire per other reviews. I only had time to cook this on hi for 5 hours and it was perfect. I used a gravy seperator to get the fat out of the au jus, and it worked perfectly. Lori, SHARE this recipe with your family and friends! Who does that?

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BZBMOMOF3

Cooking Level: Intermediate

Home Town: Lakewood, California, USA

Living In: Temecula, California, USA

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Reviewed: Apr. 19, 2009

Wow! It is the best beef dip ever! Unbelievably good! The only change I made was to add two cups of beef broth and four cups of water instead of six cups of just water. I also left it in the crock pot for over 10 hours. Succulent and delicious! This is a keeper!

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jayne

Cooking Level: Intermediate

Home Town: Orange, California, USA

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Reviewed: Mar. 22, 2009

Wow...I did do some things differently per the advice of another reviewer. I used 2 cans of beef broth, 1/3 cup soy sauce, 1/3 cup worcestershire sauce, 5 minced cloves of garlic, the 3 bay leaves, 1/2 tablespoon thyme, only a pinch of rosemary(we're not crazy about rosemary). Strained the liquid, refrigerated overnight along with the shredded beef (separate containers). In the morning I removed the fat, reheated the au jus over a low simmer and made delicious sandwiches with a loaf of french bread. Best ever is right...

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kelly1097

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Reviewed: Mar. 11, 2009

Very good. The first time I made this I had a pound more beef and 1/4 cup too little soy sauce on hand so I ended up having to add a couple teaspoons salt to bring out the flavors. It worked out. I served this with the "Fabulous French Loaves" from this site. I also served Kraft Horseradish sauce on the side and cream of celery soup posted by WONDERFALK also from this site. It was a tasty meal, the family loved it. I have made this several times and followed the recipe to the letter. There is no need to change this. The flavors really are perfection as is. It is not too much rosemary, it is not too much anything really.

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Patricia

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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Reviewed: Mar. 1, 2009

Tastes better than the au jus you get at the restaurant. Delish!

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ttringham

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

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Reviewed: Feb. 28, 2009

This was a really good recipe. I made the beef in the slow cooker, and then placed on french bread and topped with provolone cheese. I put the sandwiches in the oven, and melted the cheese. The Au Jus was delish!

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akasten06

Cooking Level: Expert

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Reviewed: Feb. 19, 2009

This is a tasty recipe, however you really have to do alot for it to be good which defeats the purpose of a crock pot. Cooking the day before or overnight is a must because the Au Jus has a layer of liquid fat that ruins the stock. So my tips are prepare well in advance, take beef out to shred and pour juice in a big bowl and refrigerate to remove fat that will form on top, then reheat. I made tonight and we had to skim top off with spoons to enjoy. Also as others suggested I put spices in coffee filter and used 2 cans of beef broth with the soy sauce. I also added 4 cloves of garlic and I feel it could of used more. I am sure tommorrow this will make a great sandwich it does need that extra day for extra flavor and to remove all fat from AuJus.

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