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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WifeAndMum

Cooking Level: Intermediate

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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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Turek Family

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Reviewed: Oct. 9, 2008

Excellent Recipe!! I was amazed how good it turned out. The au jus tasted mellow but rich. The beef was very tender and had lots of flavor. Great with toasted Hoagie bun & swiss cheese. Definitely a hit with my friends!!!

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dewy

Cooking Level: Expert

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Reviewed: Oct. 7, 2008

I did not care for this recipe.

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fran

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Reviewed: Sep. 23, 2008

This is amazing! I did make a few changes like adding a can of french onion soup, using half soy and half Worchestire sauce and also I used beef broth instead of water. It was so tender and juicy!!! My family ate all of it and I was hoping on left overs for lunch!!!!

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samantha

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Sep. 7, 2008

Made this for a large crowd and the majority absolutely loved it!!! Followed the recipe exactly. Thank you!!

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Melanie2008

Cooking Level: Intermediate

Living In: Corpus Christi, Texas, USA

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Reviewed: Sep. 7, 2008

This was seriously awesome tasting and easy to make. I will make this again and again!

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nearcal

Cooking Level: Expert

Living In: Menifee, California, USA

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Reviewed: Aug. 31, 2008

The meat turned out perfect, but the soy sauce overwhelmed the recipe. I used beef broth and added garlic, still wasn't enough to overcome the soy. Next time, I will just use beef broth, garlic, water and herbs.

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batgirl

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Aug. 20, 2008

wow!! this was so good! and got eatten SO quickly!! no leftovers to take to work. Did do beef broth and water instead of all water. Really impressed a few grannies with this one. Thanks!!!

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emory Davis

Cooking Level: Intermediate

Home Town: Nicholson, Georgia, USA

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Reviewed: Aug. 20, 2008

A little rosemary goes a long way for me, so it isn't my favorite beef dip recipe. The roast turned out excellently, however, and I likely do it again, only cutting down quite a bit on the amount of rosemary. If you like the taste of rosemary, then this is definitely the recipe for you!

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Sue

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Reviewed: Aug. 1, 2008

The meat was a little drier than I had hoped. Also, instead of just water I wish I would have added some beef broth, the au jus had too much soy sauce flavor.

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Missy Anne

Cooking Level: Expert

Home Town: Payson, Utah, USA

Living In: Pleasant Grove, Utah, USA

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Reviewed: Jul. 31, 2008

This recipe was truely wonderful!!!! Because I was doing it for a large crowd, I placed everything in a turkey size oven bag from Reynolds...and slow cooked the bag in the oven. Everyone enjoyed. I served it sliced with side dishes of lightly fried onions, red peppers, mushrooms, swiss cheese and monster cheese. Some of the company wanted rolls and others wanted the meat served in a dish. Thanks!!!

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nookiss

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Reviewed: Jul. 25, 2008

I would give you more than a "5" rating if I could. This has got to be the best sandwich I have ever had. I am from Chicago and they are famous for their "Italian Beef Sandwiches" I have made it before but it requires slicing the roast very thin and that in itself makes me think twice about making it. But after I tried your recipe I believe I like it better. The meat shredded so easy it was like butter, I followed the other folks advice and after I made the beef I stored it in the fridge overnight and it was just wonderful the following day. My family all loved it and devoured it, they were even reserving some in their name for later (lol) I doubled the recipe because I wanted to freeze half for another time but it didn't work out that way. I couldn't stop my family from eating it. Next time I'll know better. This is definitely going on my permanent cook book of "tried and loved it meals" can't wait till I make it again. I love wonderful tasting food and easy to make. Thanks again for sharing this wonderful recipe.

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Rosa G

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Jun. 15, 2008

This is a great recipe. Just make sure you get a good cut of meat and let it could long enough. My family eats these up. I make enough for two days - it tastes even better the second day.

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BARBINKATY

Cooking Level: Intermediate

Home Town: Fort Hood, Texas, USA

Living In: Katy, Texas, USA

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Reviewed: May 19, 2008

HOLY MOLY!! THIS WAS ALSO A VERY GOOD RECIPE.... MY KIDS, HUSBAND AND I ALL LOVED IT...THANK YOU FOR SHARING!

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sheilawiley_az

Cooking Level: Intermediate

Living In: Safford, Arizona, USA

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Reviewed: May 15, 2008

Extremely good. I put it on homemade french bread and nearly knocked my husband over with how good it was. I was the supper hero THAT night, I can tell you :).

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genevamarieva

Cooking Level: Intermediate

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Reviewed: Apr. 28, 2008

This really is the best and super easy. I've made it several times now. I use low sodium soy sauce and added a beef cube for added flavor. I also strain some of the juice after and add corn starch to make an awesome gravy to go over rice or potatoes. You owe it to yourself to try this at least once. Trust me you will make it again.

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NEDJOBEAN

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Reviewed: Apr. 15, 2008

Add a bit of beef cube.

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NIKIBURG

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Reviewed: Apr. 3, 2008

This was awesome! Easy, inexpensive, and yummy! I made it as written except for adding a bit more garlic (I add more garlic to just about everything!)and I use low sodium soy sauce so I didn't have a problem with it being too salty. THe first nite we had it on steak rolls with melted provolone and it was scrumptious! The kids had fun dipping their sandwiches in the gravy, They made a bit of a mess but it was fun and they ate it all up with a nice big salad and some home-made lemonade. The next nite I made up a big pot of brown rice and we ate it over that and it was a big hit again; and it also was a bit better I think because I was able to take the fat off the top before I heated everything up. Thanks for a great easy recipe, this will be a staple in our home from now on!

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DeliriousMom

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Brodheadsville, Pennsylvania, USA

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Reviewed: Feb. 7, 2008

This really is the best beef dip ever! It has quickly become one of my favorites (I make it almost once a week!) I serve it on crusty bread with some provolone or mozzarella melted on top and it's delicious every time- and couldn't be any easier! Thanks so much for this recipe

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