Reviewed: Jul. 16, 2008

I made one adjustment to this recipe. I used 1/2 cups water and 1/2 cups white wine instead of 1 cup water. I added the other ingredients as written. It was very tender and tasted wonderful. Thanks for a very easy and enjoyable recipe!

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iluvmyangylrose

	Cooking Level: Expert Home Town: Fullerton, California, USA Living In: Cypress, California, USA
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Reviewed: Jul. 3, 2008

Dale loved this dish. The dipping au jus sauce really made the sandwhich SO good. Leftovers didn't taste as good to me. Served on soft hoagie rolls

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Cheryl


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Reviewed: Jun. 14, 2008

Amazing!!! I always read the reviews and added the onion soup mix, seasonings, and beef broth. Family loves it. We have it often!!

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Lisa

	Cooking Level: Intermediate Home Town: Sacramento, California, USA Living In: Wesley Chapel, Florida, USA
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Reviewed: May 15, 2008

This was the easiest and best french dip ever! The store only had about 2 pound sirloin tip roasts, so I used two. After reading other reviews, I used 2 cans of beef broth instead of water to mix with the packet of au jus mix. I did sprinkle a little garlic salt and oregano on top of the roasts. After 7 hours on low, it was so tender I had to shred the meat instead of slice it. Try this recipe, you won't be sorry!

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MOMOFGIRLZ


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Reviewed: Apr. 14, 2008

This was so good!! My family wants this all the time. I did not have the grease problem, but I always look for a lean cut of meat with this. To good to miss out on. You could always make extra juice for dipping on the side if you find you have a grease problem.

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MCPARKER


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Reviewed: Apr. 8, 2008

I thought that the roast turned out wonderfully. Delicious flavor and very tender. But using the au jus from the slow cooker - I did not care for at all. It was much thicker than I am accustomed to. And, was full of the grease from the roast. Yuck. I think it would have been much better if I had made a separate broth for dipping the sandwiches.

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Sara

	Cooking Level: Expert Home Town: Lincoln, Nebraska, USA Living In: Wilmington, North Carolina, USA
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Reviewed: Apr. 1, 2008

Great Recipe!

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JStoddard

	Cooking Level: Intermediate Living In: Albuquerque, New Mexico, USA
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Reviewed: Mar. 29, 2008

Great recipe and the comments left by other users really helped out. Highly recommend the beef broth and the horse radish!!

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oldboy138

	Cooking Level: Intermediate Living In: Hollywood, California, USA
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Reviewed: Dec. 10, 2007

These turned out great. My husband said that mine was better than his grandmothers, and she is a good cook. Will definitely make again

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Kristen

	Cooking Level: Beginning Living In: Gresham, Oregon, USA
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Reviewed: Dec. 10, 2007

Super easy and turned out great

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BIGASSBEAR


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Reviewed: Nov. 4, 2007

I did modify this recipe a bit for what I had on hand, which meant that I used a packet of onion soup mix instead of au jus mix, but I otherwise followed the recipe exactly. The beef smelled lovely, and once it was done I removed it from the slow cooker and shredded it. I strained the juices through a sieve to remove the onion, and refrigerated them so the fat would congeal at the top for easy removal. My husband says he prefers this version to the pricey sandwich shop downtown -- thanks!

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SIGMA28

	Cooking Level: Expert Home Town: Magnolia, Arkansas, USA Living In: El Dorado, Arkansas, USA
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Reviewed: Aug. 25, 2007

Pretty darn good...great flavor. Kind of dry but we like to drench it in the tasty juice left in the crock pot. 5 stars for taste, but had to give it 4 due to the lack of moisture in the meat.

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cindylynn20

	Cooking Level: Intermediate
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Reviewed: Jul. 7, 2007

So easy and delicious! I can't wait to tell my friends about it. My husband asked if we could have it again tomorrow night. Meat was very tasty and tender. I did add 2 cups of water to the au jus mix because the packet I used called for 3 cups. It made plenty of au jus. Good luck!

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Kelli44


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Reviewed: Apr. 25, 2007

Couldn't find sirloin roast, so I used stew meat in a pinch. Chunky texture very different from regular French Dip, but husband and friend loved it!

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MrsFisher0729

	Cooking Level: Beginning Home Town: Jonesboro, Arkansas, USA Living In: Dallas, Texas, USA
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Reviewed: Feb. 11, 2007

This was great. I used top round london broil, added a can and a half of beef broth and a cup of water to the recipe. Once done, I sliced the meat, put it on a hoagie roll with onions and swiss cheese and toasted it in the oven for five minutes. I will definately make this again.

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PA Cooker


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Reviewed: Feb. 2, 2007

I am going to try every french dip recipe on this website in search of the best. This was very good and easy. an excellent base that can be easily tweaked using ingredients found in other F.D. recipes.(like the one with beer.)To MISFIT-i think it was the meat that made the au jus too greasy!!! Thanks Todi!!

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Eddie's mom

	Cooking Level: Beginning Home Town: Philadelphia, Pennsylvania, USA Living In: Dover, Delaware, USA
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