Reviewed: Sep. 27, 2005

My family (even my picky eaters!) absolutely LOVES this recipe. We first eat the tender roast for dinner, then use the leftovers for sandwiches and burritos. I work from home and have 3 kids under 5, so I love how quick and simple it is!

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BLAKERBOO

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

Living In: York, Pennsylvania, USA

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Reviewed: Sep. 5, 2005

Great recipe! Use this one with my cooking club group.

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LEANNA

Cooking Level: Expert

Living In: Topeka, Kansas, USA

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Reviewed: Aug. 22, 2005

I have tried several French dip type recipes and this one beats them all! I've used the same recipe to cook chicken and it comes out delicous too. I generally leave out the rosemary because I'm not fond of the taste. I usually try to make more broth than we'll use and save the extra in one cup container in the freezer. Then when I have a recipe that calls for beef or chicken broth, i use it. YUMMMM

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HEYNOW1

Cooking Level: Expert

Home Town: Lawton, Oklahoma, USA

Living In: Houston, Texas, USA

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Reviewed: May 9, 2005

This was very good and versatile. We had french dip sandwiches one night, burritos the next and finally used the leftover broth for french onion soup the third night. I just threw everything in the slow cooker (didn't bother with the coffee filter) and it worked out great.

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Renee

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Reviewed: May 1, 2005

very very good. Meat was fork tender and the blend of spices was fantastic. Will most assuredly be making again.

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smt10131969

Cooking Level: Beginning

Living In: Michigan City, Indiana, USA

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Reviewed: Apr. 12, 2005

I have made this recipe several times and every time it turns out great. I sear the roast in a skillet with cooking oil and then cook it in the crock pot for 4 hours on high and 4 hours on low. The meat falls apart and has a wonderful flavor. Highly recommend.

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Rachel

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Reviewed: Mar. 6, 2005

My Famliy Loved these Beef dip sandwiches, they thought the dipping sauce was amazing!!It made great gravy!!

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DALLASB1

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Reviewed: Nov. 30, 2004

This was excellent! I don't really like roasts too much, but I seared this really well and let it go on the stove for a few hours. I only had a 3lb roast, so I halved the recipe, but I wish I would have had a 5lb one. It was that good. Also, I didn't use a coffee filter, but just threw everything in the pot, which is fine, but if you do this, make sure you use a strainer to get those peppercorns out. They are not pleasant to bite into!!!

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Missy1

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Reviewed: Jun. 16, 2004

Makes great Philly sandwiches! I also have used the meat and juice for beef and noodles.

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TIGERHAWK

Cooking Level: Expert

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Reviewed: May 11, 2004

it was good, love the coffee filter idea. We used if for mexican and it got great compliments. I felt it needed something and can't put my finger on it, I did enjoy it but... missing something... maybe worster?

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kathie

Cooking Level: Beginning

Living In: Vancouver, British Columbia, Canada

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Reviewed: Mar. 22, 2004

What a neat and easy recipe! Threw it in the pot and let go all day. Was easy to shred for delicious sandwiches. The juice was very tasty -lots of flavor and perfect for dipping. We'll be having round 2 tonight, serving the leftover meat in tortillas as suggested.

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AMYFRENCH

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Reviewed: Feb. 29, 2004

We thought this made great sandwiches. Will make burritos with the leftovers. Yum!

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NJSS2000

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Reviewed: Jan. 16, 2004

Don't make the same mistake that I did! I used a bottom round roast instead of the chuck roast, and it wasn't good. I quartered the roast before I put it in the water, and after 7 hours it was still very tough and unflavorful. I took the 4 pieces out, and cut them into slices and boiled them for 2 more hours. Then I had to make my own gravy and pour over the slices (once they were removed from the water) to give them some taste. An expensive mistake because I paid $20.00 for this 5lb. roast.

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MOONPIE67

Cooking Level: Beginning

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Reviewed: Jan. 9, 2004

Wow!!! I loved this. It really was very easy to make, just takes alot of time to cook, so plan ahead. I used a 2 1/2 lb roast, so I cut the water, salt, bouillon, and garlic salt in half. But I put the suggested amount of other spices into and tea ball and it worked out great. I'm not a coffee drinker and didn't want to invest in coffee filters I won't use, so I picked up the tea ball on a chain and it was PERFECT for this and reusable. I thought the beef was perfectly spiced and very versatile. The black peppercorns gave it a wonderful flavor. Oh yeah, because the roast was not covered in water, I turned it over every couple of hours. YUM!!! Thanks for this recipe, Tammy!!

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MOWGLIHUFF

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Reviewed: Jan. 4, 2004

Great stuff!! First night, hot beef sandwiches. Second night, taco's (mixed in a packet of taco seasoning). Third night, french dip. Going too freeze the left over juice for a beef stew.

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ROSIE99901

Cooking Level: Expert

Living In: Ketchikan, Alaska, USA

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Reviewed: Dec. 28, 2003

Very, very good. We made burritos with the meat, and it tasted just like Chipolte!

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KATISPANIAK

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Reviewed: Nov. 22, 2003

Absolutley divine!I am not real crazy about Rosemary so I didn't add as much

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CJGRDNR

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Reviewed: Oct. 13, 2003

Good...I was a bit nervous about just tossing in in the crock pot so I slightly seared it...It was realy good..great the next day..almost better. I just ate it plain w/o the bun.. Great one! P.S... I accidentaly bought the powderd beef mix & It was cheeper & just fine!

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GOZ88

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Reviewed: Oct. 9, 2003

Was expecting much more taste with all the great reviews it recieved. We had it served on toasted french bread and topped it with swiss cheese. I had mine with BBQ sauce, which helped the taste a lot. It gave it flavor. My husband had it wih the "Au Jus". He didn't really like it at all. He thought it was too bland.

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laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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Reviewed: Oct. 1, 2003

I made this recipe for dinner last night and I must say that for the minimal amount of time it takes to prepare, this is a very tasty recipe! I made a few changes; didn't have peppercorns so I used course ground black pepper, substituted a can of beef broth for the water and boullion cubes, left out the rosemary because I didn't have any. I bought a roast on sale, cut it into large chunks and simmered on low all day in my CrockPot while I was at work. I shredded the beef and let it simmer another hour in the juices before serving. Served on toasted sweet french rolls with lots of melted Jack cheese and the juices on the side for dipping. Made a big green salad to go with and YUM-YUM!! VERY GOOD! I plan on using the leftover shredded beef in Taco's tonight. I just love recipes where I can use the leftovers in a completely different way because my husband and son usually turn up their noses to leftovers. Thanks Tammy for a simple, delicious and versatile recipe! This one is going into my family favorites recipe book!! I will be making this one often!!

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Barbi

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Drip Beef Sandwiches

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