Reviewed: May 27, 2012

This is wonderful! My entire family loves it. Reminds us of a Prime Rib sandwich. Add some onions in the mixture to serve with the sandwich and serve it with the juice. It is what every person looks for..... easy, hot, delicious.... The only way you will not like this is if you are a vegan or vegetarian.

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Reviewer:

tkhott

Reviewed: May 25, 2012

This recipe was so easy and very good with toasted Semolina Bread. A crispy bread to dip in the broth was so good!!

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Reviewer:

Laura

Reviewed: May 21, 2012

VERY GOOD RECIPE. I USE SALT FREE SOUP OR BUTTER WHEN MAKING TO AVOID BEING TOO SALTY.

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Reviewer:

bre

Reviewed: May 15, 2012

My 8 year old wants to give this 27 stars! Seriously, this was easy and yummy. I followed the recipe exactly with the exception that I added a Tbsp. each of garlic and Worcestershire sauce as per other reviewers. I also added provolone cheese to my sandwiches and melted it. I used a chuck roast because it is what I had in the freezer. It was very fatty. I think next time I will choose a leaner cut of meat.

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Reviewer:

leeshoff

Cooking Level: Intermediate

Reviewed: May 3, 2012

We love this recipe in my house! My husband requests it everyday of the week! Haha Sometimes I do add a bit of soy sauce to it, but with or without it's very good. Try with smoked gouda melted on the bread :-)

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Reviewer:

camspencer113

Cooking Level: Intermediate

Reviewed: May 2, 2012

I make this regularly now and refuse to share the recipe! lol...have to keep them coming back right?! I use Guinness...darker the beer the better...for those who don't like beer (I hate it...you don't taste beer)! If in a jam I will use french onion soup mix dissolved in a cup of boiling water...sometimes I add a little spanish onion and always half a tsp of paprika. It works well with any meat but the key is definately to take it out...cut it up and return it to the cooker to simmer another while! Hope you all enjoy this as much as I do! Oh...I have tried many varieties of cheese on this under the broiler...I vote provlerone like many others here! Thanks lonwolf32.

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Reviewer:

Angiemca

Reviewed: Apr. 22, 2012

Seared the roast in a pan before I put it in the crock pot, also added about a tbsp of minced garlic. Used 2 cans of Campbells beef consumme in place of the beef broth, to give it a little more flavor. Also used the dry french onion soup mix instead of a can and added 1/2 cup water. Delicious!!

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Reviewer:

chefjen

Cooking Level: Professional

Living In: Lincoln, California, USA

Reviewed: Apr. 21, 2012

Works great with venison too! To save time I cube the roast and it shreds easily when it is ready to serve.

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Reviewer:

Laura E.

Cooking Level: Intermediate

Living In: Rhinelander, Wisconsin, USA

Reviewed: Apr. 19, 2012

Great stuff another family fave. Salt and Pepper to taste. Shred it up add to a piece of sliced french bread add a nice hearty salad what else could you ask for??

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Reviewer:

a-lo

Cooking Level: Intermediate

Home Town: Monrovia, California, USA

Reviewed: Apr. 13, 2012

Love this recipe. It's going to be a new family favorite. Since it's only my husband and myself I only used two lbs of roast, but kept the rest of the measurements the same. We both loved this! I added provolone cheese to the French rolls during the last couple of minutes in the oven. Will definitely make this again and again!

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