The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 3, 2009
WOW! This was amazing! I substituted a few cans of beef for some of the water... delicious! My husband LOVED it!!
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Photo by Chelsea Rose

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 2, 2009
This was THE BEST!
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Cooking Level: Expert

Living In: West Palm Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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Reviewed: Jan. 31, 2009
WONDERFUL RECIPE! I did change it by adding 2 cups of red wine in place of 2 cups of water. I was also out of fresh garlic so I used about 1 TBS of garlic powder instead. Of course the roast was from a local meat market so it was fresh and delicious. This is in my recipe box!
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Suz
Photo by Suz

Cooking Level: Intermediate

Living In: Faribault, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 27, 2009
This is the best recipe we've tried..it is now a staple and often requested for family dinners and great for the weekend with superb left-overs for lunch sandwiches.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 26, 2009
This was soooo good. I used thyme instead of rosemary, 1 can beef broth, and 1 can Campbell's French Onion soup. I did as others suggested and cooked over night then refridgerated all day. Warmed back up to serve. The beef is good but the au jus was the best I've ever had!
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Cooking Level: Intermediate

Living In: Topeka, Kansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 21, 2009
Really good receipe! I made this last night and my family really loved it. I reduced the soy sauce by 1/2 amid the warnings of the saltiness. I still thought it was a little too salty. Next time I will further reduce the soy sauce to about 1/4 and see if that helps.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 18, 2009
Add a couple dashed of worcestershire sauce.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 13, 2009
Kinda salty.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 10, 2009
I used a small 2 lb. roast so I cut the sauce ingredients in half, using 2 cups beef broth, one cup water and 1 cup soy sauce. What a mistake. It was sooo salty, I had to dilute it with hot water. Next time I will not use beef broth, just water and soy sauce.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 3, 2009
delicious!!!
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Cooking Level: Beginning

Living In: Madison, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 13, 2008
Made this per the recipe with no changes... it was DELICIOUS!!!
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Cooking Level: Intermediate

Living In: Safford, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 6, 2008
Incredible soft, flavorful meat with rich dipping sauce. Beef broth and toasted italian/french bread is a must. Add a couple of slices of avocado, and this sandwich is unbeatable.
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Home Town: Brush Prairie, Washington, USA
Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 6, 2008
I am always suspicious of a recipe title like this, but I gotta say, it really was the best ever. Cheap cut of meat, stupid easy, and really delicious! My man loved loved loved it. The kids were not into the au jus, but loved the meat. Served on soft brioche buns from Trader Joe's-- yum!
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Cooking Level: Expert

Home Town: Rockingham, North Carolina, USA
Living In: Simi Valley, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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Reviewed: Nov. 25, 2008
YUMMY! I added a can of french onion soup to the mix and cut back on the soy sauce a bit, also used 1 cup of low sodium beef broth in place of some of the water. It came out a bit salty for my tastes but my husband LOVED it as well as the kids.
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Cooking Level: Intermediate

Home Town: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 5, 2008
Very good. I cooked it all night, refrigerated it all day and reheated it in time for dinner. The whole family enjoyed it.
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Cooking Level: Intermediate

Living In: La Grande, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 28, 2008
Okay, you MUST cook this all night and then shred it in the morning and refrigerate all day for it to get "happy" and then reheat! I also lowered the soy sauce to 1/4 cup and added 1/4 cup of worstershire sauce. I also put in 2 cans of beef broth and as a result, did not add water at all. My son does not like "french dip" at ALL and LOVED this! This is wonderful! You must give this a try!
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Cooking Level: Expert

Living In: Aurora, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 26, 2008
This is the best dip I have ever tryed. My husband is very picky and he wanted more. I put a note on this one (double the recipe next time) we just couldn't get enough.
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Cooking Level: Intermediate

Living In: Fairfield, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 26, 2008
Unlike some others (!) I start by making this recipe "As-Is" and rate it before tweaking. It is a solid "very good" and very easy to make. For the second time, I made some changes for personal taste. I put in coriander and a chopped onion. I did 1/2 cup soy sauce, 4 1/2 cups water and 1 cup beef broth. I liberally sprinkled in some worcestshire sauce. I cooked it for 8 hours, removed the meat, sliced it and then put it back in for 2 hours.
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Cooking Level: Intermediate

Home Town: Sierra Madre, California, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 23, 2008
This was very good. I doubled the recipe, but only used 1/2 cup of soy sauce. I was glad I did this because it was plenty salty. I substituted beef broth for the water and added oregano to the spices. I took the advice of another reviewer and cooked the meat overnight, refrigerated it all day, and then reheated it. It was delish with all the changes!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 10, 2008
We loved this recipe. I thought it was the best I have ever had and better than any resturant. The only changes I did was as suggested: substitute 5 cups beef broth for 5 cups water and add 1 cup water. I also a couple hours before serving took the roast out and cut into deli thin slices( took about 45 mins. but well worth it) and then put back into pot to continue cooking for at least 1-2 hours. Make the beef juicy and tender. I baked some steak rolls in the oven open with provlone cheese first and then we added meat. Found the next day meat became more tender and juicy.
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