The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: jul. 4, 2009
I found this to be very easy & good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: jun. 29, 2009
This is an incredible dish! So easy and delicious! I could drink up the sauce. This is one of our favorites!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.57 star rating.
Reviewed: jun. 26, 2009
I was so excited to have this when i got home from work. I followed this recipe to the letter, and I am not thoroughly impressed. Maybe it was the type of beer i used, but this just did not please the palate at all. I cooked on low for 8+ hours, the meat fell apart tender. I did make some modifications. I used minced onion and a few cloves of garlic, but that wasn't enough to save this. I won't make again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: jun. 26, 2009
Really enjoyed it. Will make again. Great!!! Thanks
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Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA
Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: jun. 26, 2009
This is a FABULOUS recipe and cheap to make. This ended up costing me less than $2 per person to make. My only suggestion is to broil the bread with cheese on top for a minute or two. I would recommend Provolone or Havarti. Great recipe. Thanks for sharing!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: jun. 25, 2009
My family said it was the best french dip they have ever eaten.. They even ate the left overs!! It almost melts in your mouth when you dip it in the juice and take a bite. YUMMY!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: jun. 24, 2009
Superb!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: jun. 22, 2009
Awesome!! I made this for this past Super Bowl, and it was incredible. I served mine w/ sauteed mushrooms, onions and green peppers with horseradish sauce to spread on each sandwich. This will be one that will be a classic in my family.
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Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Allison Park, Pennsylvania, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.57 star rating.
Reviewed: jun. 22, 2009
This gets points for ease of preperation but was a little on the bland side. The au jus needed something. I had to punch it up with a lot of spices to make it flavorful. I'd try it again because the idea was great, but it definitely needs some tweeking.
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Cooking Level: Intermediate

Living In: Reno, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: jun. 15, 2009
Delicious!!! We don't really care for onions, so I strained the onion pieces out of the soup and just used the liquid (after cooking the soup). I also added a piece of melted Provelone cheese to the sandwiches. Mmmmm. So easy, and tastes great! Thanks for a wonderful recipe!
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Cooking Level: Beginning

Home Town: Festus, Missouri, USA
Living In: Fenton, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: jun. 15, 2009
Add onion powder, garlic powder, use Campbell's Consomme, slice meat .5 hr before meal and place back in juices. Good with cheese.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: jun. 15, 2009
This had a wonderful flavor but I think rump roast is the wrong cut of meat. I had to modify the ingredients based on what I had on hand. I boiled 3 beef boullion cubes and 12 oz. of water. I mixed a package of french onion dip powdered mix with a can of golden mushroom soup, I added that with a bottle of Amber Bock and the beef broth to the crock pot and let it cook for about 5 hours on low. Took it out and let it rest for a few minutes, then sliced it in small thin pieces and added it back to the juices for one more hour. Then made the sandwiches as the recipe suggests. I made french onion soup with the remaining broth, the next day...now that was awesome!
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Cooking Level: Intermediate

Living In: Enterprise, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: jun. 11, 2009
My husband was in hog heaven! He didn't use the dip, but slathered them with horseradish and yummed them right down. They reminded him of a sandwich that he ate growing up in Western NY called a Beef on Wick. Thanks!
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Cooking Level: Intermediate

Home Town: Bellevue, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: jun. 10, 2009
Fantastic sandwich! They came out tasting like "Prime Rib Roast." I used a sirloin tip roast like suggested. I also didn't use the French onion soup because my hubby won't eat onions. But I did add a little Worchestershire, Soy and beef paste for added flavor, and I did sear the meat before putting it in the crock pot. When I made the sandwiches, I used horseradish cheddar cheese, and they actually tasted like prime rib sandwiches. Fabulous! Thanks for the great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: jun. 8, 2009
This is absolutely delicious!! The whole house smells so fabulous I couldnt wait to eat dinner all day long!! I have made this twice (I add one chicken bouillon cube to the liquid and my own little mix of spices) and the next time I will have to use a much bigger roast because my whole family will easily eat thirds & leftovers!! Yum Yum Yum!
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Home Town: Portland, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: jun. 4, 2009
This was pretty good. I think the results will vary based on the cut of meat you use. Next time, I will try to find a leaner roast than the one I used as it turned out a little too greasy, making our au jois not as tasty.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: jun. 1, 2009
So good as a sandwich or by itself, can't get any easier.
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Cooking Level: Intermediate

Home Town: Hampton, New Hampshire, USA
Living In: Richmond, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: jun. 1, 2009
Fantastic! Really so incredibly easy and my only change was to use a 2lb tri tip instead of the rump roast. You have to try this recipe. Yum.
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Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: jun. 1, 2009
Very delicious! Meat was tender, i sliced up my homemade french bread and melted some provolone on it to soak up the broth.
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Cooking Level: Expert

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The reviewer gave this recipe 2 stars. This recipe averages a 4.57 star rating.
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Reviewed: may 29, 2009
Followed the recipe exactly. Thought this was very bland and had an off beer taste. The meat, rather than being sliced like a French Dip, fell apart like a pot roast, so I had to just pile it on the bread. I did manage to rescue the au jus somewhat by adding some salt and pepper and some tomato paste. Thanks for posting the recipe.
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Cooking Level: Expert

Living In: Brookings, Oregon, USA

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