This was DIVINE! Great the first time and great leftover. So easy, and so good.

Delicious! My kids loved it!

Very good! We really like the beer taste in the au jus!

mouth watering, very good

Add provolone cheese

I rated this 5 stars with a couple changes. I doubled the beef broth, sliced up a fresh red onion rather than using the french onion soup, and added a packet of Italian salad dressing mix. Very, very good!

Amazing! I serve on buttered sourdough with provolone cheese that I toast in the toaster oven until the cheese melts a little. I also add a little salt, pepper, onion powder and garlic powder but I'm not sure thats necessary. My husband LOVES this. Important: cook on low for at least 8 hours and like other reviewers said cut up the beef and return it to the juice 1/2 -1 hr before serving.

I made this but left out the french onion soup and added fresh sliced onions and an Au Jus packet with a little extra beef broth. This is a delicious recipe.

This is easy. Just added a pack of onion soup mix. Mine turned out a bit dry, but I overcooked it but it was still great.

These are SO good, and so easy! I used a rump roast. It was too hard to trim the fat before cooking, so I waited until after and it came right off. I sliced it with an electric knife and returned it to the juices for about 30 minutes. I used fresh vienna rolls frm the bakery, and I followed the recipe and put butter and provolone on them. Then I put them under the broiler for a couple minutes. These were a hit in my house-I will be making them again and again!

Have made this several times to rave reviews. Like several reviewers I have made a few changes. I add garlic & worchesthire sauce, use a dark beer, melt provolone or swiss cheese on teh bread. Make sure you have a small bowl of juice to dip tha sandwich in!

I really really wanted to love this, as it is so easy (and apparently lots of other people love it!). I followed the recipe and the advice of many many prior reviewers and added some seasoning (garlic etc) to the base of 1 can beef consomme, 1 can beef broth, 1 can french onion soup, and, after much debate, 1 12 oz can beer. DH and I LOVE beer, but for some unknown reason, neither one of us likes food cooked in/with beer. I ended up using it and I wish I hadn't. I even purposefully used a yucky light beer someone had left here hoping it would do it's tenderizing thing, but not affect the taste. Neither one of use really liked this and I ended up throwing out the leftovers AND the au jous. This will not be a repeat in our house. It's really a "1" for us, but I have a hard time rating it that low since there's nothing *wrong* w/it, it's just didn't appeal to our personal taste.

While waiting for roast to cool I roasted some potatos with garlic. They went great together. Changed the broth around a bit and put pot on high heat to condense it a bit while roasting potatos. I'll be doing this again, but will play with the recipe (might use wine instead of beer next time).

Much better the second day. The first day the sauce which is so rich was much too fatty for our family so I refridgerated it, took the excess fat off and then reduced it by half. So yummy. I added the beef back to the sauce to reheat before layering it onto warmed outdoor rolls. Then it was the best!

Made this recipe to exactly stated and it was amazing! My husband loved it and can't wait til I make it again.

I like to try the recipe exactly, at first, so I can fairly rate IMO. Although very good... didn't taste much different than the canned onion soup(which is very good) AND IMO it "cries out" for provolone cheese melted on it. Hubby loved it (with added provolone cheese). Will try again, and as others have suggested, add some fresh garlic, and try with a "dark" beer, to give the broth a fresher/deeper flavor.

My husband gave it 5 stars, I give it 4. It got a little dry but the flavor was very good. I did take some suggestions and added minced garlic and black pepper. It paired well with the Crispy Potato Wedges from this site. **UPDATE** I made this a second time and cooked it for 8-9 hours...turned out much better. It's getting added to the rotation to make 1-2x/month.

I've been using this recipe for awhile. everyone loves it. I also made a change, instead of the can of french onion soup i use 1 package of dry onion soup mix it cuts back on the liquid but is just as good, you can't tell the difference!!!!!!!

Very good and very easy to do. Used some of the great suggestions made in the reviews, added chopped garlic, worcheschire sauce, chives, pepper, paprika, and a little Knorr Veloutine (to thicken a smidge)sliced ahead of time and put back in pot, topped sandwiches with Mozza, grilled and added red onion on top. Great recipe, will make again and kick it up another notch!! Thanks a bunch!!

Wow! I used a 2 lb sirloin roast and when I cut it after 4 hrs, it was difficult to cut and not very tasty, didnt think I would like it at all. Then, I let it sit another 2 hrs in the crock pot, toasted the hoagies on the inside, topped with mozzerella and it was s SO good!! Then I heated leftovers in a saucepan the next night, added caramelized onions and mozz. OMG it was even better... so tender, it melted in my mouth and I would never have thought I was eating roast beef!! I will be making this much more often. (And I am not even a beef sandwhich fan!)