Reviewed: Aug. 5, 2009

My kids and husband loved it. Didn't change a thing.

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MARATHONMOMM

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Reviewed: Aug. 2, 2009

amazing! it tastes like french onion soup with beef! I ate this for 2 days!!

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YVONNETOND

Cooking Level: Intermediate

Living In: Perkasie, Pennsylvania, USA

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Reviewed: Jul. 30, 2009

This was sooo good!! I tosted the rolls and melted provolone cheese on them before putting the meat on. I will make this again and again!

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ultashopper

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Reviewed: Jul. 26, 2009

Was wonderful! Everyone loved it and it was super easy. Took advice of other readers and doctored it up a bit with some garlic, onion powder, thyme, dash of salt, worchester sauce and pepper. rubbed some montreal steak seasoning on meat also before cooking. YUM!

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Leilana

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Reviewed: Jul. 26, 2009

VERY YUMMY! I used a brisket cut for the meat and Sam Adams for the beer also melted provolone cheese onto the french rolls like others have suggested. I will diffently be making this again.

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PurrfectJen

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Reviewed: Jul. 25, 2009

This was really good. I added a can of Beef Consomme and used Guiness. I think this would make an excellent French Onion Soup. Hmmmm...

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Jul. 24, 2009

This recipe gets the full 5 stars if you use the earlier suggestions of beef consomme instead of broth, add 1 tsp garlic powder, 1 tsp onion powder and 1 Tbsp worchestershire sauce. Do slice it with an hour left to go and add it back to the broth the final hour and broil cheese on the bread. My WHOLE family loved this!! My husband couldn't stop raving over it and informed me that I was definitely fixing this again! (And-the leftovers were great over noodles.)

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IndianaDawn

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Reviewed: Jul. 20, 2009

I used a 2 pound rump roast and used pepper jack cheese slices. The family really really loved these sandwiches!!! Will make again and again!

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1SWILSON

Cooking Level: Intermediate

Home Town: Marion, Indiana, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Jul. 19, 2009

This is an excellent recipe! We LOVED it! I used a 2 lb rump roast since I was making it for only 2 people and had plenty of left overs for lunch the next day. If possible, it was even better the next day! I served it on toasted french rolls with provolone cheese with a sliced dill pickle on the side (like many restaurants do). Scrumptious! Thank you so much, lonwolf32, for sharing such a fantastic recipe for all of us to enjoy! You Rock!

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Gloria

Cooking Level: Beginning

Home Town: Picayune, Mississippi, USA

Living In: Kingston, Tennessee, USA

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Reviewed: Jul. 18, 2009

My family LOVED this recipe and practically licked the crock pot clean. I used Guinness beer and followed the recipe only adding some garlic salt and powder. I also poked holes in the roast when I placed it in the crock pot so it would soak up some of the juices. Following some of the other reviews, I pulled the roast out and sliced it then placed it back in for about 45 mins, great flavor. I served it on french bread with provolone cheese! YUM!

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SarahDJ17

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Reviewed: Jul. 15, 2009

This was wonderful! I highly recommend dipping the butter/toasted sides of the french rolls in the juice prior to putting the meat in. This really softens up the inside, but keeps the crispy crust of the roll. Spicy horseradish, swiss cheese and grilled onions are perfect toppings!

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SACH008

Cooking Level: Expert

Home Town: Clovis, New Mexico, USA

Living In: Pie Town, New Mexico, USA

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Reviewed: Jul. 11, 2009

This came out great. I used beef soup base, dried minced onion and onion powder instead of the soups.

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judiblue

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Reviewed: Jul. 9, 2009

This was AWESOME!!! I put shredded mozzarella on the top of the sandwiches (open faced) and broiled them till the cheese was melted and browned. SO GOOD!

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Momma Ashley

Cooking Level: Expert

Home Town: Nacogdoches, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Jul. 6, 2009

so super good!! would given a five rating but used red wine instead of beer..i also added sliced mushrooms the last 30 min of cooking.thanks for sharing!!

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morrill4

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Reviewed: Jul. 6, 2009

Wonderful - Have made it twice already as my husband can't get enough of it. Used Shiner Bock and Beef Consomme and it turned out better than any restaurant version and you have tons of Au Jus leftover. Next time I plan to turn the leftover Au Jus into a gravy and poor over noodles as one other reviewer suggested.

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Rebecca

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Reviewed: Jul. 4, 2009

I found this to be very easy & good.

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Tammy

Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Jun. 26, 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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Blessed

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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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Theoboley

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Reviewed: Jun. 26, 2009

Really enjoyed it. Will make again. Great!!! Thanks

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Underboss

Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Jun. 25, 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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