Reviewed: Jul. 24, 2006

Tasty and easy. Flavor wasn't very concetrated on the meat, but it was nice and tender.

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Reviewed: Jul. 11, 2006

This was a hit here, but the second time I made it I omitted all of the salt, including the garlic salt. Way too salty for us. I used garlic powder the second time and the third time I shoved sliced garlics in slits I'd made in the roast. I've used the leftovers for a beef/barley soup and shepherd's pie.

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Rozanne

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Jul. 1, 2006

Yummy!!!! This is a family favorite at my house. I use a tea ball to hold the spices instead of a coffee filter and put the roast in the crockpot. It's a wonderful smell to come home to at the end of the day. I halve submarine buns, put some beef on it, top it with provolone and lightly broil it until the cheese is bubbly. Dip the sandwich into the juice - heavenly! We use the leftovers to make beef burritos and I save the juice to make beef stew. What a wonderful recipe!

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sarahnshane

Cooking Level: Intermediate

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Reviewed: Jun. 1, 2006

We LOVE this! It has become a regular in our house--whenever chuck roast goes on sale, it's time for drip beef! It is especially great served on Hawaiian rolls as the sweet bread really goes with the flavor of the meat. Reminds me a little of Arby's roast beef sandwiches. TRY IT!

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SEPARKS

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Reviewed: May 21, 2006

Since I don't have coffee filters, I just dumped all the ingredients into a crockpot then added the meat on top. I only used 1-2 Tablespoons bullion, no salt and garlic powder instead of garlic salt. I used about 1 1/2 cups of water; which turned out to be more than enough. Because half of the meat was frozen, I cut it into large chunks then turned the crockpot onto high for an hour. The meat was beautifully done in about 9 hours on low. It was aromatic, moist, tender, and delicious. Served it on lightly toasted bread with a generous drizzle of the juice atop the meat. Delicious! I am thinking that maybe some nice swiss would be great ontop this hot sandwich. Hard to go wrong with a recipe this simple and sooo good!

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OTTOS2

Cooking Level: Expert

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Reviewed: May 5, 2006

This recipe was really good! My husband even said I could make it again without me even asking if he liked it. The kids liked it as well. Did cut down on the salt. Used garlic powder instead and it turned out just fine.

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Niki

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Reviewed: Apr. 8, 2006

I have to say we loved this but the sodium level is really high over 4,000. Even after omitting the salt and using garlic powder the salt intake was very high. My husband has to cut down on his salt intake. I found another recipe on this site that is just as good with way lower salt intake. I will keep working on this for variety and to tweak down the sodium. Thanks so much for the post.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Mar. 27, 2006

This had a great flavor and I followed the recipe. I cut up the meat and made sandwiches. I used the juice for dipping and it was wonderful. Many of the reviews said the meat fell apart, and unfortunately I did not have that result - but the roast was still very good.

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Smiley OReilly

Cooking Level: Beginning

Home Town: Sikeston, Missouri, USA

Living In: Plano, Texas, USA

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Reviewed: Mar. 22, 2006

This is sssoooooo good. I make it just like the recipe calls for. We have sandwiches on one day and then burritos with some guacamole another day. Always delicious!!!

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VALOVESOR

Cooking Level: Intermediate

Home Town: Chesapeake, Virginia, USA

Living In: Clancy, Montana, USA

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Reviewed: Mar. 12, 2006

OMG!!!! FANTASTIC!!!! The best sandwhiches I have ever made and it was a HUGE hit with the family! Thanks so much for submitting this winner recipe!

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Cassie

Cooking Level: Expert

Home Town: Hugo, Oklahoma, USA

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Reviewed: Feb. 21, 2006

My kids went nuts for this. I browned a submarine bun and put the meat on it and let them dip it in the juice. They loved it. I made french onion soup with some of the broth, it was great. I didn't use the rosemary or peppercorn. I added my own amount of seasoning. I think that is best so you get your preference in flavor. And I just added it to the broth,instead of using a coffee filter.

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KIMLKOVE

Cooking Level: Expert

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Reviewed: Jan. 23, 2006

2 tablespoons of salt AND 2 teaspoons of Garlic Salt is WAY TOO MUCH salt! The first batch I made was so salty we couldn't eat it. I love my Crockpot and I liked the idea of making a french dip in the Crockpot so I gave it another try. The second time around I reduced the salt to 1/2 teaspoon and used Garlic Powder instead of Garlic Salt. Really yummy! Glad I gave it a second chance!

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Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Folsom, California, USA

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Reviewed: Jan. 11, 2006

This was really good. I used the crockpot on low for 10 hours, adding a cup of water. The meat was very, very moist and tender. We didn't want sandwiches for dinner (though it would make great ones), so just served it with potatoes & veggies. There were a lot of juices to make gravy (my favorite food). :-) I need to keep salt-intake down, so I only used 1 bouillion cube since they contains a lot of salt, omitted the salt altogether, and replaced the garlic salt with 1/2 the amount of garlic powder. I also just tightly secured the coffee filter by itself without the rubberband, because I didn't want a rubberband sitting in there all day. :-) I'd make it again.

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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Jan. 8, 2006

Terrific recipe. Had no leftovers. Piled the beef on Pepperidge Farm sub rolls, topped with provolone and put under the broiler until the cheese melted. Served with the au jus for dipping. Yummy!

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LADYREBEL

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Reviewed: Jan. 7, 2006

Wonderful and easy!

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nay-nay

Cooking Level: Expert

Home Town: Duluth, Minnesota, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Nov. 22, 2005

Browned in a fry-pan and then dropped in the crockpot as several others have suggested. I used a 3# roast and cooked on Low for 10 hours. I'm not a big fan of crockpot beef - seems like it's always dried out and stringy. This was definitely an exception. Excellent flavor and still very moist. I loved the spices in the coffee filter, so easy! Next time I'll probably decrease the amount of pepper as 2 T was a little intense for the smaller roast. This one is a keeper. Thanks for sharing, Tammy!

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GULFTRADE

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Reviewed: Nov. 22, 2005

I love this recipe! Make it exactly as listed and put it in the crockpot. My husband loves it everytime :) This is in my top 10 recipes of all time.

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kateindiana

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Reviewed: Nov. 4, 2005

Wonderful...a new family favorite! The only change was I used garlic powder instead of the garlic salt.We didn't seem to miss the the salt from that since you add the other salt anyway.

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SHOSHANNA2

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Wyoming, Michigan, USA

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Reviewed: Oct. 18, 2005

If I could give this recipe more stars I would. My whole family raved and raved about how good it was. My hubby even had a twinkle in his eye. We had roast, chive mashed potatoes and veggies the first night. Second night we had the tacos with shredded roast, refried beans, fried onions, cheddar cheese, lettuce, sour cream. It was yummy! Now tonight we are going to have french onion soup, like one of the reviewers suggested. We can't wait. Love this recipe!

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Luv2cook

Cooking Level: Professional

Home Town: Richfield, Minnesota, USA

Living In: Rogers, Minnesota, USA

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Reviewed: Oct. 8, 2005

This is an excellent recipe for beef in a crock pot. Next time I will cut down on the peppercorns, but its great anyway. I have used the broth for vegetable beef soup also.

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LISAG65

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Drip Beef Sandwiches

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