Reviewed: Nov. 1, 2009

Good recipe for a chuck roast. I used my castiron pot w/ a 3 lb. roast. I seasoned and seered it on all sides and cooked on low w/ juices to cover for about 5 hours on low. Shreaded and returned to pot on off for about an hour. Served on french rolls w/ carmelized onion and mushrooms. Swiss cheese melted on top.

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Susie

Cooking Level: Expert

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Reviewed: May 24, 2009

This was a good recipe. We used left overs to make burritos the next night.

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MelloMommy

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Reviewed: Sep. 26, 2008

Instead of a coffee filter, we always use a tea ball (dedicated for spice use only) and just hang it on the rim of the pot. I would also recommend chilling overnight (if time is allowed) so that you can easily remove the excess hardened fat. The recipe is very, very good. Very nice flavor.

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CJ McD

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Oshkosh, Wisconsin, USA

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Reviewed: Sep. 5, 2008

This was very good! I had my roast thawed and did have in the crock pot for 10 hours on low but think it could have even been in there longer. My family liked alot.

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JATON4

Cooking Level: Expert

Home Town: Rushmore, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Nov. 11, 2007

Mine was quite salty - but still very good. I served it on garlic Foccacia sandwiches with rosemary mayo, tomatoes, lettuce and brie. Then I put the au ju out in dipping bowls in front of each plate. The sandwiches were amazing.

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simplekm

Cooking Level: Intermediate

Home Town: Springfield, Massachusetts, USA

Living In: Bridgewater, Virginia, USA

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Reviewed: Oct. 9, 2007

This recipe was great. I did as suggested and used the coffee filter and then added the "loose" spices again in the roast itself while it was cooking except for the salt. I am a salt lover but would cut the salt back and use garlic powder instead. Had extra, so I have frozen and ready for beef and noodles. Saved the extra "au jus" for flavoring soups and stews. Thanks for the recipe. Have shared with family and friends.

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Laura

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: Orlando, Florida, USA

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Reviewed: Aug. 29, 2007

We found drip beef 3 years ago, and have been making it ever since. I follow the directions as listed. The coffee filter is a neat idea. The house smells wonderful all afternoon while it's cooking (possibly better than the actual taste.) I love this recipe.

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Chez Barksdale

Cooking Level: Intermediate

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Reviewed: Mar. 26, 2007

This is OK, but I'm through fooling around. If I want beef for sandwiches, I'll stick with the recipe for Italian Beef Sandwiches submitted by Dick Pierce.

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HUNGRYJOHN

Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

Living In: Ellijay, Georgia, USA

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Reviewed: Feb. 25, 2007

This beef is fantastic. Wonderful flavors, blended perfectly. Melts in your mouth tender. My whole family loved it and I will make this again and again. Just great.

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LENGELS

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Reviewed: Dec. 28, 2006

We really like this! Easy to make in a slow cooker. I like to spread horseradish on French bread, perhaps a few slices of munster cheese, layer on the beef, cut the sandwiches in 2-inch section,.... mmmmmmm.

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Holly R.

Cooking Level: Expert

Home Town: Juneau, Alaska, USA

Living In: Winter Park, Florida, USA

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Reviewed: Dec. 21, 2006

I did not use the broth to dip my sandwiches in. Instead I poured bbq sauce over the shredded beef and served. Thanks for sharing:)

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Cheoah

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Nov. 7, 2006

The first day we ate this on fresh bread and it was good. There was a lot left though so we fried up onion, green pepper and mushrooms to top it on day two. Served on whole what rolls with cheez whiz melted on top it was out of this world!

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Susanna

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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Reviewed: Oct. 24, 2006

Italian drip beef sandwiches...Mmmmm. This was delicious. I cooked it all day and then refrigerated overnight. I scooped the grease from the top and then heated it a couple of hours the second day before shredding the meat. Oops! I missed the part about the coffee filter and cooked all the spices in with the meat...picked out the bay leaves and most of the peppercorns before shredding... this still turned out wonderful. It pretty much shredded itself. I cooked it another hour after adding the shredded meat back to the pot before serving. Thanks for posting this gem!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Oct. 11, 2006

This came out really delicious, and I'm not one to rave about a piece of chuck roast. I had a much smaller roast (maybe 2 Lbs.) but I used the full amount of seasoning called for. I subbed 2 Tbsp. beef flavored Better than Boullion for the cubes, omitted the oregano (due to personal preferences)added a tsp. of McCormick's Montreal Steak Seasoning, a sprinkle of Accent and a few drops of worcestershire sauce. Didn't bother with the coffee filter idea... just added the seasonings to the water. In less than 4 hrs. we had incredibly tender, deliciously seasoned meat, with an excellent dipping broth that I was able to freeze in cubes for future use. (Bonus points!) Don't be afraid of the salt, this is a boiled piece of meat, and you really need it. We enjoyed ours on toasted subs with melted swiss cheese on top. I could also see myself preparing this with the oregano and other seasonings to use in Mexican dishes. Thanks for the recipe, Tammy. It's a keeper!

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~TAYLOR~

Home Town: New Rochelle, New York, USA

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Reviewed: Oct. 8, 2006

I have made a recipe similar to this for years. Tip on leftovers.....really good on baked potatoes with sour cream

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AuntieB

Home Town: Tulsa, Oklahoma, USA

Living In: Houston, Texas, USA

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Reviewed: Sep. 15, 2006

We really enjoyed this. I put it on a piece of fresh bakery bread then put a slice of provolone on top. I put it in a 400 degree oven to crisp up the bread and melt the cheese. I served the au jus on the side and it was a hit! All the salt in the recipe scared me, but it flavored it perfectly, not too salty at all.

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Krista Donahue

Cooking Level: Expert

Home Town: Franklin, Indiana, USA

Living In: Vista, California, USA

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Reviewed: Aug. 27, 2006

Wonderful!! Easy and it doesn't last long!!

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L.M. Thorne

Cooking Level: Expert

Home Town: Lincoln, Nebraska, USA

Living In: Lakewood, Colorado, USA

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Reviewed: Aug. 21, 2006

I was worried about this being too salty from other reviews, so I substituted 2 cans of reduced-sodium beef broth, used garlic powder instead of garlic salt and added 1 1/2 tsp. salt. I could have probably used 1 T. salt, so I'll remember that for next time. This was so easy and it made the meat SO MOIST. It did not have a strong flavor but we still enjoyed it. Served on club rolls with horseradish and provolone - mmmm!

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cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

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Reviewed: Aug. 9, 2006

The aroma was much stronger than the somewhat bland flavor. We enjoyed this much more when the leftovers were thickened with flour and mixed with a little sour cream, then topped over egg noodles. May have to make it again just for the leftovers!

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Kiah's Mom

Cooking Level: Intermediate

Home Town: Princeton, Illinois, USA

Living In: Plainfield, Illinois, USA

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Reviewed: Jul. 30, 2006

Was way too salty for us, so the next time I'll cut the salt at least in half. I crock-potted it for 10 hours on low for 2.5 pounds, prob could have been less time, but came out tender. Would be good for all kinds of uses. I served for dinner plated, and can see it for sandwiches as well as seasoned taco meat for the leftovers.

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Jane

Living In: Oceanside, California, USA

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Drip Beef Sandwiches

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