Reviewed: Jun. 23, 2009

Superb!

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SaucyCaperChick

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Reviewed: Jun. 21, 2009

Awesome!! I made this for this past Super Bowl, and it was incredible. I served mine w/ sauteed mushrooms, onions and green peppers with horseradish sauce to spread on each sandwich. This will be one that will be a classic in my family.

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xraygirl411

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Allison Park, Pennsylvania, USA

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Reviewed: Jun. 20, 2009

This gets points for ease of preperation but was a little on the bland side. The au jus needed something. I had to punch it up with a lot of spices to make it flavorful. I'd try it again because the idea was great, but it definitely needs some tweeking.

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HappyApple

Cooking Level: Intermediate

Living In: Reno, Nevada, USA

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Reviewed: Jun. 13, 2009

Add onion powder, garlic powder, use Campbell's Consomme, slice meat .5 hr before meal and place back in juices. Good with cheese.

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Hollyjo

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Reviewed: Jun. 13, 2009

Delicious!!! We don't really care for onions, so I strained the onion pieces out of the soup and just used the liquid (after cooking the soup). I also added a piece of melted Provelone cheese to the sandwiches. Mmmmm. So easy, and tastes great! Thanks for a wonderful recipe!

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Sheba

Cooking Level: Beginning

Home Town: Festus, Missouri, USA

Living In: Fenton, Missouri, USA

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Reviewed: Jun. 12, 2009

This had a wonderful flavor but I think rump roast is the wrong cut of meat. I had to modify the ingredients based on what I had on hand. I boiled 3 beef boullion cubes and 12 oz. of water. I mixed a package of french onion dip powdered mix with a can of golden mushroom soup, I added that with a bottle of Amber Bock and the beef broth to the crock pot and let it cook for about 5 hours on low. Took it out and let it rest for a few minutes, then sliced it in small thin pieces and added it back to the juices for one more hour. Then made the sandwiches as the recipe suggests. I made french onion soup with the remaining broth, the next day...now that was awesome!

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Amber Dawn

Cooking Level: Intermediate

Living In: Enterprise, Alabama, USA

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Reviewed: Jun. 11, 2009

My husband was in hog heaven! He didn't use the dip, but slathered them with horseradish and yummed them right down. They reminded him of a sandwich that he ate growing up in Western NY called a Beef on Wick. Thanks!

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BBOMB

Cooking Level: Intermediate

Home Town: Bellevue, Washington, USA

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Reviewed: Jun. 8, 2009

This is absolutely delicious!! The whole house smells so fabulous I couldnt wait to eat dinner all day long!! I have made this twice (I add one chicken bouillon cube to the liquid and my own little mix of spices) and the next time I will have to use a much bigger roast because my whole family will easily eat thirds & leftovers!! Yum Yum Yum!

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TyKrisMama

Home Town: Portland, Oregon, USA

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Reviewed: Jun. 4, 2009

This was pretty good. I think the results will vary based on the cut of meat you use. Next time, I will try to find a leaner roast than the one I used as it turned out a little too greasy, making our au jois not as tasty.

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tractorboysgirl

Cooking Level: Intermediate

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Reviewed: Jun. 3, 2009

Fantastic sandwich! They came out tasting like "Prime Rib Roast." I used a sirloin tip roast like suggested. I also didn't use the French onion soup because my hubby won't eat onions. But I did add a little Worchestershire, Soy and beef paste for added flavor, and I did sear the meat before putting it in the crock pot. When I made the sandwiches, I used horseradish cheddar cheese, and they actually tasted like prime rib sandwiches. Fabulous! Thanks for the great recipe!

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VABROWER

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Reviewed: May 31, 2009

So good as a sandwich or by itself, can't get any easier.

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Lynn

Cooking Level: Intermediate

Home Town: Hampton, New Hampshire, USA

Living In: Richmond, Virginia, USA

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Reviewed: May 30, 2009

Fantastic! Really so incredibly easy and my only change was to use a 2lb tri tip instead of the rump roast. You have to try this recipe. Yum.

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Kate Fisher

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

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Reviewed: May 30, 2009

Very delicious! Meat was tender, i sliced up my homemade french bread and melted some provolone on it to soak up the broth.

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JEST

Cooking Level: Expert

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Reviewed: May 27, 2009

Followed the recipe exactly. Thought this was very bland and had an off beer taste. The meat, rather than being sliced like a French Dip, fell apart like a pot roast, so I had to just pile it on the bread. I did manage to rescue the au jus somewhat by adding some salt and pepper and some tomato paste. Thanks for posting the recipe.

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pelicangal

Cooking Level: Expert

Living In: Brookings, Oregon, USA

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Reviewed: May 26, 2009

Absolutely delicious! Made with consomme in place of broth.

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timnlia

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Reviewed: May 23, 2009

This was the first time I ever attempted to make a french dip and let me tell you this recipe is the bomb. I didn't even add the beer just a can of beef broth and the french onion soup. I did season my meat with garlic and pepper. I let it cook on low overnight and then in the morning I put in the frig. That afternoon, I cut the meat into thin slices and put it back into it's juice. When dinner rolled around, I just heated it up in the crock pot. It was so juicy and tender. I served my sandwiches with horseradish sauce from this site and melted a white cheese on top with onions and peppers. I will be making this again for sure!!!

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kimberly

Cooking Level: Intermediate

Home Town: Largo, Florida, USA

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Reviewed: May 20, 2009

This was really good. I added about 2tbs peppercorns to the crockpot. I also sprinkled garlic powder on the bread before I toasted and added pepperjack cheese to the sandwich.

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tgazda

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Reviewed: May 19, 2009

used a can of campbell’s consommé, a can of campbell’s French Onion Soup, and a can of beef broth. i didnt use any beer. this was really good, i never had a french dip so im not sure what it was supposed to taste like. but we liked it.

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Angie

Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: May 18, 2009

very good and just falls apart.

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abclausen

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Reviewed: May 17, 2009

I used about 8 oz of Guiness beer as well as added 1 tsp. of salt, onion powder, garlic powder and worchestshire sauce. Top round was the cut of meat recommended by my butcher. They were perfect! I don't think the beer is even necessary, I could taste it a little bit and think it might be even better without the beer. The au jous was perfect, not to salty and not lacking flavor. Thanks for such a delicious and easy recipe!

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