Reviewed: Nov. 23, 2009

I followed the directions exactly, only added more water and one more beef bouillon for more dip for the sandwiches. Made 16 sandwiches perfectly, with the "to die for french bread rolls" on this site. Great recipe and will make again.

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Rebecca

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Reviewed: Nov. 16, 2009

Truely a perfect recipe - for once I did not change a thing. I heeded other's advice and used low sodium soy sauce. Defintely the right choice, it was salty enough as is, I can't imagine it with full-sodium soy sauce! The meat had a very delicate but well rounded flavor, it's definitely unique to other French Dips that I have tried. I had to cook it for 13 hours to get it to the shreddable consistency that I wanted (I had to start at midnight the day before), but it was awesome that I literally had everything I needed except for the meat in my cabinet; I was so excited. Served on club rolls with provolone, and also sauteed one sweet onion, then threw it in with the broth to cook for 10 minutes. Soooo good!

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STARDUST_331

Cooking Level: Expert

Home Town: Scarsdale, New York, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Nov. 14, 2009

This is very good. I also like to use this like a pot roast. I just make a gravy with the juices, and serve with mashed potatoes.

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SGREENWOOD1

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Reviewed: Nov. 9, 2009

Great recipe. I made this exactly as the recipe states. As a few other reviews say, it can turn out a little salty, but its not to hard to add a little more water. Other than that, this was a great, simple recipe. I will make again.

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Chrome Coyote

Cooking Level: Expert

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Reviewed: Nov. 3, 2009

Very simple and tasty dinner. We had so many leftovers and I will use it as a base for some vegetable soup for tomorrow.

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KellyG

Cooking Level: Intermediate

Living In: Dillsburg, Pennsylvania, USA

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Reviewed: Oct. 31, 2009

My family loved these - I followed directions exactly and it tasted great. Not too salty at all - I think other posters with that problem had too little water! My roast was only about 2 1/2 lbs. which was perfect for our crew. I started about 9 am on high with a frozen roast and turned to low at noon - by 6:00 when we at dinner it was literally falling apart which made shredding easier. I'll definitely make this great recipe again!

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lakjma

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Reviewed: Oct. 27, 2009

I tweaked the recipe a little after reading the reviews... I used a 3.5# chuck roast, 1/2 cup soy sauce, 1 1/2 cup beef broth, 1/2 tsp rosemary, garlic powder, packet onion soup mix, seasoned salt and pepper. I sprinkled garlic powder all over meat before placing in crock pot. I then added the remaining ingredients and cooked on med for 8 hours. I removed the meat to slice. I strained the liquid and placed the meat back into the crock pot along with liquid. Placed hoagie buns w/ cheese under the broiler to toast and melt the cheese. Delicious!!!

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cujo

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Reviewed: Oct. 26, 2009

I would make again - needed more liquid.

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irish63

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Reviewed: Oct. 22, 2009

This is very good. I had hesitations for all the soy sauce so I cut the amount back, just a bit. Instead of water, to cover the roast, I used a can of beef broth, then added a little water, too. Garlic cloves to float and cook, for our tastes. I separated the meat from the juice, served on bakery hoagie rolls, au jus and had a great sandwich! Thank you for sharing this one.

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Linda

Cooking Level: Expert

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Reviewed: Oct. 22, 2009

This is a great recipe. It tastes GREAT, and it has no condensed soups. I had fresh thyme, so I used that, and I used 3 cloves of garlic instead of the powder. First rate!

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cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

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Reviewed: Oct. 22, 2009

I forgot to add the water and it turned out just fine.

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Wendy L.

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Reviewed: Oct. 20, 2009

This was phenomenal! I am not a very good cook and my poor husband made a comment about how he wished I was so I could make him french dip sandwiches. Well I got online and found this recipe. I did not take the time to sear the roast before hand. I put it in the crockpot frozen and left. I work 12 hour shifts and I was a little worried, but it was delicious and my husband was very proud and is begging for it again!

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mommynunes

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Reviewed: Oct. 11, 2009

Made as written and thought it had a really good flavor, not what I consider a traditional french dip flavor though. Nonetheless, very tasty and will make again. I liked the rosemary/thyme combination.

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DenaInChicago

Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 6, 2009

Years ago, my husband and I LOVED French Dip sandwiches at a local pub called South Campus Place. For 30 years, I have never been able to come close to re-creating the recipe...until this one. This is by far THE best beef and au jus ever...even better than our restaurant one. Didn't alter the recipe at all and it was fabulous !!

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CRISYS

Cooking Level: Expert

Home Town: Nassau, New Providence, Bahamas

Living In: Windsor, Ontario, Canada

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Reviewed: Oct. 1, 2009

Oh, BROTHER...was this the best French Dip Sandwich I have ever had, or what?! I followed the recipe almost to the letter...due to some of the reviews I read, I decided to use low-sodium soy sauce and half of the beef bouillon, and it was just fantastic! I also used just a splash of dry red wine to the au jus, and some fresh garlic. My husband doesn't really care for French Dip sandwiches (and, he is the fussiest, pickiest eater I have ever cooked for in my life!) but the smell almost drove him wild as it was cooking, so he decided he would try just 'one'. The man ate four in a row, and almost waddled away from the table! I have put this into my rotation, and will make it again and again.

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LOVE2COOK4U

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Reviewed: Sep. 27, 2009

Wonderful flavor! Served on French rolls & ladled the au just over open face. Next time would like to add onion to crock pot & serve on sandwiches with a cheese to melt such as Provolone. Notes: *omitted bay leaf (didn't have any); *used 1 1/2 c. purchased beef broth vs. bouillon cube; *added water almost to cover after adding beef broth. Wasn't too salty at all with regular soy sauce...perhaps variations in the size of crock pot/roast/& amt of water needed to cover effects saltiness. Plan to follow another reader's advice in using the extra au jus for French Onion Soup. Yum!

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SOONER IN CHICAGO

Cooking Level: Expert

Home Town: Miami, Oklahoma, USA

Living In: Park Ridge, Illinois, USA

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Reviewed: Sep. 27, 2009

This was good, but not exactly the dip flavor I was looking for. A little on the mild side for me. I let it cook for 12 hours on low and halved the recipe since there is just 2 of us eating. :) The meat was wonderful, very tender, good flavor, shredded very nicely; it was the dip flavor I'm not sold on. It was GOOD just not GREAT. We served these on French Bread Rolls to Die For, very nice together. My son liked the bread with meat as well, but not the dip. Would be nice with some provologne melted on it.

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SANDRA_92083

Cooking Level: Expert

Living In: Hiram, Georgia, USA

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Reviewed: Sep. 25, 2009

I was really looking forward to this. It tasted good as I was slicing the meat. However, I put the slices back into the juice and let it sit until suppertime, and the result was unbelievably salty. I used lite soy which has less sodium, so not exactly sure what the problem was. My roast was a sirloin tip that we raised ourselves free of antibiotics and hormones. I was disappointed! Now I'm not sure what to do with the heap of leftovers.

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4kidsinthehouse

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Reviewed: Sep. 19, 2009

This was quite tasty! We served these on toasted hoagie buns with provolone cheese and au jus. The sandwiches tasted even better the next day after flavors had blended more. Thanks Giselle!

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