Reviewed: Jun. 5, 2009

Excellent every time I make it. I add a couple of cloves to the pot, just a personal preference. And broil provalone cheese on the bread.

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Meximama

Cooking Level: Expert

Home Town: Fallston, Maryland, USA

Living In: Edgewood, Maryland, USA

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Reviewed: May 28, 2009

I used beef broth instead of the boullion cube & water and only 1/3 cup of soy sauce. I also used 2 whole cloves of garlic instead of the garlic powder. The garlic just cooks away, and the meat is so tender, you don't even have to take it out to shred... I just stirred it with a wooden spoon, and it falls apart. I used to make it for my roommates on cold days in Indiana. Made it for myself this week, and saving the leftovers for when my family visits this weekend. Great easy recipe. Thanks!

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THEWILLOWTREE

Cooking Level: Intermediate

Home Town: Gainesville, Florida, USA

Living In: Orlando, Florida, USA

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Reviewed: May 25, 2009

I realized after making this that I forgot the soy sauce!! No wonder I thought it needed salt! :) But the flavor was still really good. The meat was very tender (I cooked it on low for 7 hours). My only complaint was the sauce had about an inch layer of fat on top. I tried to skim as much as I could, but there was still a lot. And my roast didn't seem to have a lot of fat on it. I guess I need to get a sieve or something for things like this. But overall the recipe was good, look forward to trying it with the soy sauce :)

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chloenavasmommy

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

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Reviewed: May 17, 2009

Used a chuck roast and followed directions exactly as written. So good I had two for dinner! Made french rolls also and couldn't believe how easy this great meal really was.

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queenvalerie

Cooking Level: Expert

Home Town: Farmington Hills, Michigan, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: May 13, 2009

I followed this recipe EXACTLY and I have to say I thought it was awful. I don't know if my taste is off, but my husband didn't like it either. Very disappointed. Was looking for a good french dip recipe. Will keep looking!

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klkestner

Cooking Level: Intermediate

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Reviewed: May 6, 2009

Wow! These were delicious! The only change I made was to add a can of beef broth instead of bouillion and water. The au jus was the perfect mix of herbs and salty beef flavor. Husband thought just a little too much rosemary flavor. This was an extremely easy meal. I prepared in 5 minutes before work and let it cook about 10 hours. The only "work" in this recipe was shredding the beef and that was a sinch. I would definitely let the roast cook at least 10 hours if not even longer for that fall apart tenderness. I will make this again. Thanks for the recipe!

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MImom

Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

Living In: Linden, Michigan, USA

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Reviewed: May 6, 2009

It was delicious. I used 'Better than Bouillon' Beef Broth - This brand is better than any broth out there.

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SFBayMom

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Reviewed: Apr. 17, 2009

It was good. I guess my family is used to the regular sliced beef from the deli for french dip. That's the only reason I gave it 4 stars.

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highlandsranchcolorado

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Reviewed: Apr. 8, 2009

I don't usually eat red meat but ohhh my god this sandwich was great!!!! Maybe it's my pregnancy cravings but I loved this sandwich. I used a pot roast and broiled mozzarella cheese onto the bread. My hubby said this is a 5 star recipe. I will definately make it again.

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Kelly Krocker

Cooking Level: Intermediate

Living In: North Massapequa, New York, USA

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Reviewed: Apr. 8, 2009

Huge hit at home with 3 teenage boys. I doubled it and used a 8lb roast...these kids can eat lemme tell ya!

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Mel-Honey

Cooking Level: Expert

Home Town: Walnut Creek, California, USA

Living In: Reno, Nevada, USA

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Reviewed: Apr. 5, 2009

Excellent Recipe and super easy! I cut the recipe in half for the hubby and I. Cooked for 10 hours on low. Did reduce the amount of soy sauce by half after reading many reviews on salt level. Served this on homemade Cheesy Italian Bread with Swiss cheese melted on top.

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andreavyse

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Westland, Michigan, USA

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Reviewed: Apr. 3, 2009

My first clue that the recipe might not be right was the photo showing large chunks of french bread and some onions with the beef (yummy)...but the actual recipe did not call for either. Slices of french bread?? No onions? Beef so done it's brown? I've made better from the local store deli. Try beef paste mixed with water and minced green onions for the broth, with real French bread chunks and medium rare slices of roast beef. It's just so much better than this. Sorry!

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MichiganMom

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Reviewed: Mar. 31, 2009

Hubbie love it

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Shelly

Cooking Level: Intermediate

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Reviewed: Mar. 29, 2009

I think this would be a great recipe but I did a few thinks wrong and realized afterword. The roast was a 2lb round center cut roast very little fat that could be why it was dry, and the crock pot was to big for the roast so there for too much water was used witch made the aujus watery. Plus it was only cooked for 8 Next. Next time I will tweak a bit.

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Libs

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Harvest, Alabama, USA

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Reviewed: Mar. 23, 2009

Wonderful sandwiches. I put the meat on hoagie buns. It was wonderful this way. My children (under 3) all loved it.

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LEITZ20

Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA

Living In: Fredericksburg, Texas, USA

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Reviewed: Mar. 19, 2009

SO GOOD!!!! Made this using 2 lbs instead of 4 lbs, but still kept the rest of the measurements the same. Followed the recipe exactly except that all I had on hand was fresh thyme, so that is what I used instead. Didn't have 10 hours, so put everything in the slow cooker and cooked on high for 6 hours & the meat was falling apart and super tender. Threw it on some buns with plenty of swiss cheese and popped the sandwiches into the oven at 400 for a few minutes (just enough to melt the cheese).

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ADZELL

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Mar. 16, 2009

These were pretty good. My family liked them. I put the meat on the bread and then put it in the oven on low-- about 250 degrees for about 10 minutes to dry the bread out alittle bit and this seemed to be really good when you dunked the bread in the aujus. We tried a slice of swiss cheese on it too and my son liked that.

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JATON4

Cooking Level: Expert

Home Town: Rushmore, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Mar. 15, 2009

I guess I didn't do it right, but the meat did not shred. I had to carve it with a knife. While it wasn't horrible, it certainly wasn't 4.5 star worthy. I'll use all of the leftover au jus to make onion soup - hopefully it will be worth all the trouble of this dish...

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AMLOVE1010

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Reviewed: Mar. 15, 2009

Delicious! I made this with lower-sodium beef broth instead of a boullion cube, since some found it too salty. Left out the rosemary, since I didn't have any. Served it on french bread with provolone cheese and sauteed onions; it was fabulous!

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Carol Ann in St. Louis

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Reviewed: Mar. 10, 2009

Very tasty, followed recipe exactly. Only gave 4 stars b/c my meat was ready after just a few hours and would have been super dry if I cooked it the entire time that is suggested.

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LAURA7763

Cooking Level: Beginning

Home Town: Charleston, South Carolina, USA

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