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.

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.

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.

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.

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.

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:)

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!

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!

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!

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

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.

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

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!

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!

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.