The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Nov. 6, 2009
i love this recipe but i do use a few changes. i do the chuck instead of rump, use i can each of beef broth, consomme and french onion soup, i add about a 1/2 tablespoon of beef bouillon, and just when it's almost done i throw in about 2 tablespoons a fresh chopped garlic. my entire family loves this recipe. we make a double batch and eat leftovers for a few days. when i do use beer in it, i use a Guinness stout.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.55 star rating.
Reviewed: Nov. 5, 2009
Okay so i'm a fairly new cook, however i did find the beer really overpowering...so idk if i'll make this again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Nov. 4, 2009
OMG this is fantastic made just as stated! (and I rarely follow a recipe to a T!) The drip-down-your-arm juice is FANTASTIC!!c
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Nov. 3, 2009
MY FAMILY LOVED THIS........! THIS IS A DEFINATE KEEPER!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Nov. 2, 2009
"Easy and tasty," so says my husband. We followed the recipe, except we had a little garlic and Worcestershire. We also only used a 2lb. roast, since it's just us and our two year old son. I'll looking forward to the leftovers once the meat has soaked some more in the juices.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Nov. 1, 2009
very easy, very good. I added some garlic and scallions with a touch of Worchestershire sauce. Would make this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 30, 2009
Really good! I've tried this with and without the beer--both ways are delicious--no worries--easy and a big hit! Thanks for a great recipe! I make it very often!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 30, 2009
We put this in the crock pot for 9 hours and it fell apart it was so tender. The meat is delicious! I used a light beer and will not do that next time. It needs a lager or guinness I think, for more flavor for the au jus. I would also add more garlic. This will definitely become a regular in my household
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 30, 2009
I used a 3 pund rump roast and added sauted fresh mushrooms. Served on toasted baguettes with mozzerala cheese. This made 6-8 good size sandwiches!
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Cooking Level: Intermediate

Living In: Kalamazoo, Michigan, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 30, 2009
The recipe is pretty easy and it's a might tasty...if you've never tried drinking beer. Beer drinkers beware, because every bite I took gave thoughts of beer instead of a French Dip sandwich. The kids liked it, but weren't crazy about it. Sure, I'll be making it again and like most reviewers, I'll be transforming it into a Philly Cheese Steak sandwich. Next time we're gonna give it a go with a red or rose wine instead of beer.
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Cooking Level: Expert

Home Town: Scottsdale, Arizona, USA
Living In: Tempe, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 29, 2009
We loved this, but we made a few changes based on what we had on hand. We used cooking wine instead of beer and topped each sandwich with sauteed peppers and Swiss cheese. Delicious!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 28, 2009
Outstanding
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Cooking Level: Expert

Home Town: Tehachapi, California, USA
Living In: Princeton, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 27, 2009
My Hubby, boys 14,13,9 and mother-in-law all raved! Wanted it again as soon as possible. Modified it using half bottle beer and adding a can of consomme, some worch. and garlic powder. Served with melted slice Provolone on buttered and toasted Sourdough roll! Superb! Be sure to trim fat off or your Au Jus will be really greasy and runny!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 26, 2009
Only made a few changes. Added garlic and worcestershire sauce. That didnt quite do it so I added some steak seasoning and that did the trick. Sliced the meat up and then put it back in for about an hour. Also made French Bread Rolls to die for from this site but made them big enough for sandwich buns. turned out very very good and will make again.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 25, 2009
I halved the recipe and it made for a delicious dinner and leftovers. The french dip sauce isn't like restaurants but it is still tasty but I will probably try another recipe next time.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 25, 2009
Fair. This just didn't do it for us. The beef did not seem to be tender and I expected a more distinct taste from the dip. Doubt this will be on our table again.
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Cooking Level: Intermediate

Home Town: Danville, Virginia, USA
Living In: Henderson, North Carolina, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 22, 2009
The beer ruined it for us. That's all we could taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 22, 2009
Made this last night but I didn't eat it (I'm a vegetarian) but was told this was superb. Of course, you customize to taste. So based on suggestions, I used a top round roast sprinkled with steak seasoning, garlic powder, pepper, worcestershire sauce and kitchen bouquet. For the liquid, I used beef consomme, french onion soup and Guinness Extra Stout. Put it in the slow cooker with a couple of shallots on low for 9 hrs, let it rest for an 1 hr, then sliced it up and put it back in the liquid. I put it on a buttered parmesean peppercorn baguette (Holy Smokes, Batman!!) with provolone and placed in the oven just until the cheese melted. The BF couldn't even talk while he was eating it... he gobbled it down so fast!! Nice!!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 21, 2009
This was amazing, and I did take suggestions from other reviewers, mainly the cutting and adding back for the last hour part. When I cut the strips I was worried because they were dry, but after another hour in the juices after being cut they were perfect! We ate this three nights in a row (the third night I turned it into goulash). By the time its cooked 8hrs you shouldn't taste the alcohol at all, and I used a Harvest Moon Pumpkin Ale, nice a dark and very rich flavor (it is a bitter pumpkin ale, not like the more seemingly sweet ones, hence I used it to cook with, and it worked SO WELL) : ) Thanks for the recipe, I'll make it again.
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Cooking Level: Expert

Home Town: Fallbrook, California, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 20, 2009
This recipe is delicious and super easy! I made it exactly as the recipe said. The dip is very flavorful, not bland at all. My family loved it. I will definately be making this one again!
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