I'm only giving this 4 stars because I found the au jus to be very bland when prepared as directed. However, after adding a few things it came out almost perfect. I added a few cloves of chopped garlic as well as a dash of garlic powder, a couple dashes or worcestershire sauce, some beef boullion flavoring, and some thyme. Other changes I made were to use a dark beer, and yes the whole bottle... I can always taste beer in a recipe but I honestly could not in this one. I did attempt to stir out most of the carbonation at the end though. I also peppered and seared the roast prior to placing in it the crock pot. I had no problem slicing it as some people had mentioned. It did seem dry as I was slicing, but was fine after being replaced into the au just for another 30 or 45 minutes. I also chose to broil the bread with swiss cheese, and added sauteed green peppers and onions. The only changes I would make next time would be to cook it low and slow... I cooked it on a higher heat for 5 to 6 hours this time. Also, I may try beef consomme as some of you mentioned you did. Or, I would prepare as I did this time but would get low sodium broth since I would be adding the beef boullion. Provolone cheese would also be a better choice as it is fuller flavored. Overall though, very good recipe... my fiance loved it and that says a lot...
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