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: Fairland, 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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Katy

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: Sep. 19, 2009

Blah... this did not turn out good at all! Would not recommend.

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KROZAR

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Reviewed: Aug. 31, 2009

I used just shy of a 1/2 cup soy sauce and used a can of low sodium fat free beef broth. While it was cooking the aroma was so strong I thought I put too much rosemary in the recipe (I didn't). I used a bottom round and it was fine.Very little fat to skim off (I cooked the day b4,sliced the meat and put back in the juices) I served it at a buffet family meal and it was a little tricky explaining the "dipping method" however the fam solved the problem by laddling the juiced directly on the roll.

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Pam from L.I.

Cooking Level: Intermediate

Living In: Sound Beach, New York, USA

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Reviewed: Aug. 30, 2009

I made a few alterations and it was exceptional. I used 1 cup reduced sodium soy sauce, 1 can Campbell's Beef Consumme', 1 packet Lipton Onion Soup Mix, 2 sprigs fresh rosemary, 5 crushed garlic cloves and 6 cups of water, plus the bay leaf. It was excellent! The au jus was, quite simply, amazing! I recommend these alterations highly, since they produce a very flavorful french dip.

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Mrs. K

Cooking Level: Expert

Home Town: Beaverton, Oregon, USA

Living In: Henderson, Nevada, USA

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Reviewed: Aug. 14, 2009

My husband thought this was great, but we both agree that next time, we'll replace 1/2 the soy sauce with worcestershire sauce. A tad too salty. We made these with ciabatta rolls. Mmmmm!

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CINDYLU35

Cooking Level: Intermediate

Home Town: Westland, Michigan, USA

Living In: Belleville, Michigan, USA

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Reviewed: Aug. 11, 2009

yum! if you don't want it too salty, but out some of the soy sauce.

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MIKALA79

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Reviewed: Aug. 10, 2009

wonderful! i ended up using venison and was very happy w/ the results.i needed 6 c of water to cover the roast, which yielded a ton of au jus. as another reviewer suggested i will use it to make french onion soup later. thanks for the great recipe w/ pantry spices i keep on hand( i dont like to have to buy mixes)

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Aug. 9, 2009

I adapted this a bit for the pressure cooker. Since I was using appx 1.5 lbs of wafer cut (sirloin something) meat, I did this....4t. soy, 4t. Wyler's sodium free instant beef bouillon (since I knew the meat I was using was not "beefy tasting"), took about 2 cups of water to cover the sliced up meat. I used the full amts of herbs and added maybe half a teaspoon of fresh minced garlic. I intended to add a splash of sherry but forgot about it till the cooker was already rocking. Will be making this again and again with a better cut of roast.

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PAMELA D.

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Aug. 6, 2009

These were awesome!!!!

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ladybug

Cooking Level: Intermediate

Home Town: Rochester, Minnesota, USA

Living In: Vilseck, Bayern, Germany

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Reviewed: Jul. 31, 2009

Don't go any further if you are looking for a French Dip! This recipe is perfect. Do NOT change a thing to this recipe. If you follow it, you will be rewarded with an awesome sandwich. I have made this countless times and it needs no adjustments. It's fun to make when entertaining: great casual meal with almost no fuss. Serve with french fries!

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STEVERAMSEY

Cooking Level: Expert

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Reviewed: Jul. 29, 2009

Unfortunately I really did not enjoy this recipe. I think it was the rosemary or something. Just did not taste at all like a french dip sandwich to me. I followed the recipe exactly. My husband liked it so that is why I gave it three stars. I hate giving bad reviews...sorry :(

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Yummy 4 Tummy

Cooking Level: Intermediate

Home Town: Cookeville, Tennessee, USA

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Reviewed: Jul. 24, 2009

This was better than the French Dip Sandwich @ Houston's although I did saute some mushroom's, onion, & bell pepper.

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ILuv2EatSoIGottaCook

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Reviewed: Jul. 22, 2009

I love this recipe. I found it years ago and have made it too many times to count! Everyone that tastes it loves it! I have to admit that I am spoiled to other French Dip recipes after this one - they just don't compare. I even gave this recipe to my sister who also makes it regularly and her family loves it as well. When I lost my recipe recently, I was so relieved to find that it was still on your website! I don't know what I would have done otherwise! ;)

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Cindy

Cooking Level: Expert

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Reviewed: Jul. 21, 2009

I made a few changes, and it worked out great: First, instead of all soy sauce, I used only a small amount and instead used worcestershire sauce (which I prefer over soy). I also made the bread into a very light garlic bread (butter, garlic powder, and dill, then toasted briefly in the oven). Finally, I added provolone cheese to the sandwiches. They turned out FABULOUS! Thanks for the recipe!

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Katie

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Reviewed: Jul. 21, 2009

Used eye of round roast which had very little fat. Everyone loved this and it was so utterly easy to make. Omitted the bay leaf because mine were hiding somewhere in the spice cupboard, but I will certainly add it next time. Thanks so much!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Jul. 17, 2009

Used an eye-of-round roast and the only thing I'd do differently is pour the juice over the shredded meat before serving so it could soak in. The sandwiches would have been even better if the meat was completely covered in the juice instead of just dipped in.

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