Reviewed: Apr. 27, 2009

I really enjoyed this dish. I used sirloin tips as that's all I could get, and it came out very tender, and flavorful. I used Budweiser, and it gave it almost a sweet flavor, so next time I will use a "heavier" beer. Thanks for the recipe!

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Cassandra

Cooking Level: Intermediate

Home Town: Front Royal, Virginia, USA

Living In: Yorktown, Virginia, USA

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Reviewed: Apr. 27, 2009

This was not only very easy but everyone loved it! I just added a little worcestershire and garlic salt. For the bread I did split the french loaf in half and butter and added motzorella for 15 minutes then filled with meat that was sliced but soaking in the au jus sauce.... came out absolutely perfect!

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Lisa

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Reviewed: Apr. 26, 2009

We loved it! I added onion and bell pepper along with garlic. We made mashed potatoes to serve with the aus jus. We could not wait for leftovers the next night.

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Carrie

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Reviewed: Apr. 25, 2009

I used to be a crockpot snob. Not anymore. I thought that something out of a crockpot couldn't be that good. Boy was a wrong. I made some modifications to the recipe after i read the comments. I don't know how authentically you can rate a recipe when you change the details but anyway here goes. This is how i changed the recipe: 1) Used beef consume rather than beef broth 2) put a package of onion soup mix to the pot. 3) Cut up 1/2 sweet onion and added to the pot. I cooked this on a sunday night and let it cool in the fridge overnight (meat soaking in the juices). I then sliced the meat very thin the next day (still cold) with my meat slicer. I then put the meat back into the meat juices and put it back in the fridge. Tuesday i just slightly warmed it. Boy was i suprised. The au jus was the star of the show. It was very good. It was a tad salty but that might have been the onion soup mix. I defintely adding this to my recipe book

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Ncage1974

Cooking Level: Intermediate

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Reviewed: Apr. 22, 2009

This was very good. I followed the recipe exactly, but found the meat to be, actually, a bit dry until dipped into the juices. The flavor was very good. I do wonder about the serving size, though. That's a LOT of meat for the number of servings. I will make this again, but with a smaller roast. There will still be plenty for everyone.

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: Apr. 20, 2009

Very, very good. It's a great base recipe and easy to add in stuff according to your own taste. It made a lot, but that was no problem. My husband and I ate sandwiches and then ate some on egg noodles too.

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Mrs. Hooper

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: New Albany, Indiana, USA

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Reviewed: Apr. 20, 2009

wonderful! Definitely needs to be sliced very thin(I used my electric knife). Thick crusty italian bread went fantastic with it.

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a2kdonald

Cooking Level: Intermediate

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Reviewed: Apr. 15, 2009

The husband, the picky 6 year old, the 5,2 and 1 year old LOVED this dinner. So nice to have a meal with no complaints. The 5 year old ate 2 sandwiches! I used the french bread rolls to die for from this site. Also used steaks instead of roast (all I had), 1 packet of beefy onion soup mix, 2 cups of beef broth, Budweiser beer (do not use a cheap beer), 2 tsp garlic powder, 2 tsp salt, pepper, dash of Worcestershire and some onion. It was so good. I had to add a little more seasoning right before serving. Sliced it super thin with a commercial slicer. The next night I shredded it and thickened the sauce and served over noodles, it was good, but better as a sandwich.

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BECKYRAY1

Home Town: Grass Valley, California, USA

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Reviewed: Apr. 12, 2009

I have made this several times already and just forgotten to rate it. This is a wonderful recipe. About 3 hours before I want to serve this, I thinly slice it and place it back into the slow cooker. This is a hit whereever I serve it. Yum!

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Julie

Cooking Level: Intermediate

Home Town: Iona, Idaho, USA

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Reviewed: Apr. 10, 2009

I have made this recipe countless times for football games, etc., and it's always a hit! My husband and our friends LOVE these french dip sandwiches, and it's an easy recipe to feed a crowd with. I use Guinness as the beer of choice, and add provolone cheese to the rolls. Even better, the leftovers make an equally tasty meal the next day - just throw the leftover beef and juices into a pan, thicken with flour, and serve over egg noodles!

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KellyGirl

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Reviewed: Apr. 10, 2009

Terrific. I used a 4 1/2 # bottom round. I seasoned it with cracked pepper, a little salt, and alot of garlic powder, I put the roast on a rack in the slow cooker. I forgot to put in the beer, but, with the two cans of soup, there was plenty of broth. I left the fat on top and cut it off before I sliced the roast. One hour per pound on low left if a little pink in the center, which was just what I wanted. The trick to this is letting it cool before slicing it across the grain with a very sharp knife. I made this to use later, so, I put the broth through a strainer and put it in the fridge. Skim off some of the broth before reheating. This was a good recipe. I'll be making it again. Thanks

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Crockpot Carlo

Cooking Level: Expert

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Reviewed: Apr. 9, 2009

Good recipe, very close to the french dip at our favorite steak house. It is a keeper recipe and so easy for the most hectic of times. Thanks.

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Grammy J

Cooking Level: Expert

Living In: Chicopee, Massachusetts, USA

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Reviewed: Apr. 8, 2009

FANTASTIC!!!!!!!!

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loves2cook

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Reviewed: Apr. 7, 2009

Very good! Took advice of others, put shredded roast back into cooker for half hour. Also cover in mozz cheese under broiler, toasts rolls really nice and cheese is to die for! The juice is the best dipping sauce i have ever had and so easy nothing compares!

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Speckbars

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Reviewed: Apr. 5, 2009

This is by far the best tasting roast I have ever made. Stapler in my family. I add carrots,potatoes and 1 onion. Also, I use bud light every time and it is great.

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Stephanie B.

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Reviewed: Apr. 5, 2009

Very good! We used Honey Brown beer and it really tasted good. Very salty though on it's own but with the roll it was lessened a bit and had great flavor. Thanks for the recipe. Will make again!

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MATTSBELLY

Cooking Level: Intermediate

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Reviewed: Apr. 3, 2009

So good! I used dry onion soup mix instead of condensed, which I will NOT be doing next time; I don't think I'll add any soup mix. I will only use a whole onion for flavor in the cooker. But I used a nice dark beer and some beef bouillon with the rest of the seasonings and the au jus was really tasty! I also put some garlic cloves in with it and spread the cooked cloves on my french bread which was really, really good. I will definitely use this recipe again and always for making french dips.

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Emily

Cooking Level: Intermediate

Home Town: Cadillac, Michigan, USA

Living In: Long Beach, California, USA

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Reviewed: Mar. 31, 2009

Very good and easy. Next time I would use a better quality beer - you could taste a little of the cheapness in the aftertaste. Otherwise, very good.

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Alli

Cooking Level: Expert

Home Town: Wellington, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Mar. 31, 2009

I must have done something wrong. I wasnt able to slice it it broke apart in chunks, and the taste wasnt anything special.

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MNISC

Cooking Level: Intermediate

Living In: Broken Arrow, Oklahoma, USA

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Reviewed: Mar. 30, 2009

My family loved this! I did sub the consomme for the beef broth and I think it gave it a richer flavor. I also left out the beer (drank it all the night before oops!) and I think it was great even without it. I also followed others advice and added the onion powder, garlic powder, oregano, rosemary, worcestershire, soy sauce. I think it would have been a little bland without it. I also added provolone cheese to the subs when assembling. This one is a keeper!

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MFLATFORD

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Easy Slow Cooker French Dip

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