The reviewer gave this recipe 3 stars. This recipe averages a 4.49 star rating.
Reviewed: Oct. 26, 2009
It was good but it would be better to just roast the meat because you dont have to shred it and it would bite off easier.
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Cooking Level: Intermediate

Home Town: Wasilla, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Oct. 9, 2009
Sounds delicious! May I suggest adding 1/2 cup Madiera wine - 1/2 cup water.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Oct. 9, 2009
It was easy and great! I didn't have the au jus mix so I used 1 packet of onion soup mix, 1 minced up clove garlic, and made beef broth with stock mix and 2 1/4 cups hot water. I put it in the crock pot on high for 3.5 hrs, shredded it put it on hoagie rolls along with provolone and swiss cheese then toasted in the 450 oven for about 2-3 min. My family of 5 all enjoyed :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Oct. 8, 2009
YUM!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Oct. 2, 2009
Recipes don't get any easier than this one. Toast your rolls with a little bit of butter and it is amazing. We will definitely make this again. My boyfriend literally purred when he was eating his sandwich. I am considering toasting the rolls with a little garlic next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Sep. 28, 2009
Phenomenal... Definitely just became one of my personal faves... Super easy - I followed directions, but also added a cup of beef broth and spread a sour cream/horseradish mix on the hoagie (which I toasted) before serving. YUM. Will definitely make this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Sep. 17, 2009
I love this recipe, perfect for any occasion. I made some changes, I season the meat with garlic salt, onion powder, salt and black pepper. I chop some onions and put them on the bottom of the slow cooker. I usually prep this the night before and in the morning before I leave for work, I add 1/2 can of beer, about 2 cups of water and a splash of soy sauce. When I get home I remove the meat and add a batch of mushrooms in the slow cooker. Once the meat has rested and cut I put the meat back in the slow cooker. Put the hoagies under the broiler with mozzarella cheese and dinner is ready! I like to serve this with oven fries or sweet potatoe fries Yum!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Sep. 7, 2009
easy and really good! the only thing i did differently was butter the bread sprinkle it with garlic salt, add provolone cheese then toast it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Aug. 23, 2009
I liked this a lot but I agree with my husband when he said he'd prefer actual sliced roast beef for a beef au jus dip sandwich. So as a sandwich by itself, it was really good. The meat just didn't really seem to fit in the category of the type usually on beef au jus sandwiches though.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Aug. 6, 2009
Very easy recipe!!! and good too. To misfit and others who find the juice to be to greasy...This is a very old trick my Grandmother used to do, float a couple of lettuce leaves on top off the juice before placing the sliced meat back in the juice. The lettuce soaks up the grease. Keep doing this until all the grease is gone. MUCH faster than placing juice in the fridge to congeal. I have done this for years! Also, should one find anything too salty, place a pealed potato in what ever, cook for a while, then remove the potato. DON'T EAT potato as it will be very salty. Both of these suggestions are from my Grandmother. She was the BEST cook ever!!
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Cooking Level: Expert

Living In: Billings, Montana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Jul. 20, 2009
My family uses this recipe as a base all the time. It's an excellent recipe to tweak to your own personal preferences, including meat cuts and spices. I personally add 2 bay leaves, 2 cloves of garlic, 1/2 of a chopped medium onion, salt, pepper and a cup and a half of beef broth as an addition. For Misfit, yes it was probably the cut of meat you used. Another suggestion I've seen is to cool the au jus and then take the fat right off the top. This would mean you'd have to wait a bit before serving, but you'd be rid of the fat.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jun. 24, 2009
I Love this recipe as a mom on the go. I use a cheap round roast because there isn't much fat on it.(the crook pot does the job of keeping it tender.) I use the OXO beef stock low sodium powder. I also add Garlic and white wine for a little extra flavor. If i'm in a real hurry I will just cook a whole garlic bread in the oven and slice into desired size for sandwich. Sometimes I will slice onion and place them under the roast before cooking, It makes a great addition to top the beef dip with. This is a great recipe to try different things and extremely easly.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: May 28, 2009
I used 1 1/2 cans of Beef stock and 1 cup of water. Seasoned with garlic powder, salt/pepper, and dry oregeno. After 8 hours I shredded the meat and toasted under the broiler with provelone. Added some grilled onions, green peppers and banana peppers. Good stuff. Will make this again. Also like other people said get a cut of meat that has less fat so there wont be as much grease in the au jus.
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: May 2, 2009
Nice, easy and tasty. I will make it again but will probably add onions, garlic and fresh herbs to make it a little more flavorful.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Feb. 23, 2009
Easy and very delicious French Dip. I found the au jus was greasy so I tried to skin some of the fat off the top and I also made extra on the stove top. Will be making this again.
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Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA
Living In: Navarre, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Feb. 3, 2009
Awsome recipe!!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.49 star rating.
Reviewed: Jan. 29, 2009
This turned out ok. I was not too happy with the consistency of the meat being for use in a french dip. I found that it is just easier to buy good roast beef from the deli, already sliced and use it for french dip instead of going the slow cooker route.
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Cooking Level: Expert

Home Town: Missoula, Montana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jan. 27, 2009
This was very good and very easy to make. Great for nights you don't want to spend a bunch of time in the kitchen.
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Cooking Level: Expert

Home Town: Beaverton, Oregon, USA
Living In: Redmond, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jan. 9, 2009
This was terrific! Very easy and delicious. Only thing i did different was add an extra cup of water. My husband has demanded I make this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jan. 6, 2009
I used a 2 lb roast, because that's all they had. I put in 1 can of beef broth, and about 1/2-1 cup of water, along with the au jus mix. Cooked for 7 hrs on low, and it was ready by the time I got home. My only issue is that it does fall apart, so it will make it hard to slice it for sandwiches. But it might not even make it to buns because its so good! I'm going to saute some onion for the au jus and for the sandwiches.
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