The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 18, 2006
I was not impressed with this recipe. It did come out incredibly tender but the flavor was very plain. If I would have known, I think browning the roast before placing it in the crockpot would have given it a better flavor. I have a french dip recipe that is alot better than this.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 13, 2006
This was good, but nothing special. I thought that it tasted a bit like soggy beef jerky. I cooled the juices to remove the fat, but it still had a pretty fatty taste to it. I sauteed some green peppers and onions and topped it with some swiss cheese. My husband liked it, but it just wasn't as good as I was hoping.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 11, 2006
I served this for company, and everyone thought they were delicious! Will definitely make again.
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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: Apr. 10, 2006
Perfect! I didn't change a thing except I used low sodium soy sauce. I will definitely be making this one again.
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Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 27, 2006
Sorry but it was not as good as I thought it would be. Perhaps it was due to the fresh rosemary I used. It had too strong of a taste. Maybe use dried or omit the rosemary.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 24, 2006
I first tried this 3 weeks ago and have made it 4 times since then! Everyone I've made it for raves about it. I took another reviewers suggestion and tied the spices up inside a coffee filter. Refrigerating the sauce overnite lets you take off alot of fat. We put the beef on sub buns with sauted green peppers, mushrooms, onions and melt some mozzarella cheese on top. The au jus for dipping is a great finishing touch. Thanks for a fantastic recipe!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 10, 2006
very good, my family really enjoyed it! so simple too. I made a couple of changes like using 1/2 cup of lite soya with 1/2 cup red wine. Used 5 cups of water & 1 cup of beef broth. Will definitely make again!
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Cooking Level: Intermediate

Home Town: Brampton, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 7, 2006
Made this last night for a bunch of hungry guys--they loved it! I also followed others advice and used lower sodium soy, and substituted some of the water with lower sodium beef broth and a can of french onion broth. I left it on low for 9 hours and it was extremely tender. I also shredded it and put it on rolls in the oven with some cheese on top--there was none left! The juice will find it's way in some soup or something, but it was still pretty salty even with the changes I made. Would definitely make again, it was very easy, and tasty. Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 28, 2006
I thought this was very tasty, although the rosemary seemed to overpower the juice a bit. I will probably make this again, cutting back on the rosemary.
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Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 27, 2006
These were great sandwiches. I used low sodium soy sauce after seeing other reviews comments on it being too salty. I shreaded the meat and put it on panini bread and melted swiss cheese under the broiler.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 24, 2006
Good, if a little salty. I'm glad I used low-sodium soy sauce. The leftovers were mixed with beef broth for soup.
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Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 21, 2006
My family loved this recipe. I also used low sodium soy sauce and slightly cooled some of the liquid to remove some of the oil. I will definately make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 21, 2006
Great Recipe. I used some of the other review ideas, like the beef broth & french onion soup. I was concerned that the meat was going to be tough, but it was tender and delicious. My husband says he wants all the roasts done this way from now on. He loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 10, 2006
I LOVED this recipe... I did add 1 envelope of french onion soup and served on toasted rolls with grilled onions and monterrey jack cheese. I can't wait to make this again. Super easy and delish!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 6, 2006
I loved this recipe. I have made it several times. It always comes out great.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 31, 2006
Hubby and I didn't really care for this. The Rosemary was a little overwhelming and the roast wasn't tender even after cooking for 8 hours!!! Maybe my fault but flavor wasn't up to par.
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Cooking Level: Intermediate

Home Town: Owatonna, Minnesota, USA
Living In: Austin, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 15, 2006
We just love this beef and dip, the only change I make is to use low sodium soy sauce. By far one of the easiest and best crock pot recipes ever.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 7, 2006
I thought this was a great recipe! Much better than I have ever had in a restaurant. I made a few changes based on other reviews and my own personal tastes. I used 1 cup of low sodium soy sauce, 1-2 cans low sodium beef broth, 1 can Campbell’s French Onion soup (because it had a beef base rather than chicken), and 3 cups of water. I also cooked over night and put it in the fridge for the day. Put rolls in the oven with Swiss cheese and broiled for a few minutes and then topped with sautéed onions, mushrooms, and finally horseradish sauce. Served with Bleu Cheese Coleslaw from this website.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 7, 2006
We really liked it. I'm definately going to make it again, but next time I'm going to add a little less soy sauce. The au jus was a bit too salty.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 4, 2006
This recipe was ok. I found the rosemary to be too overpowering, but that is just a personal taste. I think that next time I will brown the roast frist with oinons, and then add the onions to the au jous. I might add another spice, just in a much smaller quantity. I also added some burgandy wine to it. The meat turned out very tender! I will defenetly be cooking this again. Hoping to be able to give it a 5 next time =)
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Cooking Level: Intermediate

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