Reviewed: Sep. 17, 2003

This made delicious sandwiches! The meat was so tender it fell apart. It made all family members happy - the kids liked theirs plain, I had mine with the "dipping sauce" broth, and my husband added BBQ sauce - everyone gave this one an A++.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JONZEZ4

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 14, 2003

Fabulous! Very, very tender. I used two 2.5lb boneless chuck roasts. I omitted the rosemary and bay leaf...served on french rolls with swiss cheese dipped in the au jus. Better than any other!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AIMEE.HOWE

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Hebron, Kentucky, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 10, 2003

INCREDIBLE!!! I've made this a few times as meat for burritos & deef dips, both are beyond yummy!!! My husband hovers in the kitchen when he knows I'm making this. Thanks

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ESANDERS

Cooking Level: Intermediate

Home Town: Trabuco Canyon, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 9, 2003

This is a great way to make tough meat great. I had some very tough round steak. I placed it in the crock pot with the seasonings and water and when I got home from work I shredded it. GREAT burittos.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LORRIE01

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 7, 2003

These were good but you must try the "Easy Slow Cooker French Dip", which I liked better. For both recipes, I buttered and toasted french rolls and ate them as french dip sandwiches.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SCHWEDDJ

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 30, 2003

This is definitely an easy recipe and a good base for some interesting variety. A great start for anything that calls for shredded beef.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HALVO

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 26, 2003

This is definately my new roast recipe. The flavor is incredible. I did not know that roasts could taste like this. I thought you had to rely on the gravy from the drippings to add flavor. No more. That little coffee filter packet did it all I guess. Soooo, tender, I almost had to strain the liquid off. I mean, the roast just fell into pieces as I lifted it out the pot. My only concern...chuck roast is so high in fat. I am wondering if I could use a different cut for health purposes.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

DRFITCHETT

Cooking Level: Intermediate

Home Town: Selah, Washington, USA

Living In: Virginia Beach, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 19, 2003

Most flavorful roast beef we've eaten. My husband finds most roast recipes bland. He loved this one. I cut the roast into large chunks (about the size of my fist) which let the flavor permeate all the meat, not just the outside layer. Also I cut down the oregano to 1tsp as suggested. Delicious!! I shredded the meat and put it on toasted hoagies with slices of cheddar. Super easy and lots of leftovers. Try it!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

TDAWNP

Cooking Level: Intermediate

Home Town: Hammond, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 24, 2003

This is a wonderful recipe! I've made it twice both times with smaller cuts of meats. I deleted the salt, substituted the garlic salt with minced garlic from the jar. I also used canned beef broth rather than the bouillon cubes. Served over rice or like open faced sandwiches this can't be beat!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

ONAEMTNEST

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 19, 2003

This is an exceptional recipe! The meat turns out very tender and tasty, and the broth you have left is wonderful. I only used 1 teaspoon of oregano and cooked the beef in the crock pot. In the future, I'll be using this recipe for all of my pot roast recipes, not just for sandwiches.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Antalya

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 19, 2003

Tender, delicious and delicately spiced! I halved the recipe and had more than enough for SIX french roll sandwiches. Because the flavor was so subtle, I sprinkled monterey jack cheese, salt, and pepper onto the sandwiches and they turned out wonderfully!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

OSROCKY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 26, 2003

Really GREAT flavor and super easy! My kids (7 & 10) even LOVE it! I will make it again & again!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lori

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 16, 2002

This Recipe was great I have several cured pork roasts that seem to be dry whenever I bake them in the oven, on the stove top this recipe is sooo good and you can barely poke it with a fork with out it falling apart. I also aded a couple of hand fulls of baby carrots about a 1/4 of a large white onion and 5 or 6 russet potatoes quartered and it was great even my 2 YO ate it !!!!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

JCURTIS6

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 8, 2002

As a single person,I love this recipe! Lots of leftovers and very versatile. It freezes well! Throw it in a crock pot and forget about it until dinnertime!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

DARTHLAURIE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 18, 2002

Great recipe for roast beef. I won't have to use a store bought seasoning anymore for my roasts! This one is even tastier, and less salty.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Rebekah

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 8, 2002

Made this for the Fourth of July and it was a HUGE hit. Could've had a double batch. Other food had leftovers, but this was wiped out. Per the other reviews, I left out the oregano. Also, we cut up the meat into chunks first, easier to pull apart later. THANKS TAMMY!!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

DWILLE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 1, 2002

This recipes was easy and different from your regular roast beef taste. My husband and I really enjoyed the herbal flavor. I will use this recipes again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CMAP20

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 25, 2002

This recipe was VERY good and easy to make. I would have it more often, but the fat and sodium content is very high. This is a one in a while treat.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

ELISEW

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 29, 2001

Very tasty and tender! I had never thought to boil a roast before, but it really made it delicious! I froze some of the beef stock to make French onion soup later.

Was this review helpful? [ YES ]
3 users found this review helpful