The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Jan. 21, 2009
I really enjoyed this for something different- the dip was really tasty
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Home Town: Edmonton, Alberta, Canada
Living In: Armstrong, British Columbia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jan. 16, 2009
I made this recipe just as the recipe said. I did not change a thing. These are by far the best french dips I ever had. My husband said they were even better then his moms and that I now hold the new title for the best french dips! Thanks for a great recipe.
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Cooking Level: Intermediate

Home Town: Wilmington, California, USA
Living In: Bellflower, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jan. 9, 2009
Wow! Bar none the best French dips I've ever had, in or out of a restaurant - and I made it! Halved recipe for 2 lb chuck roast, and cooked for 8 hrs. Used low-sodium soy sauce as other reviewers suggested. Next time will substitute in low-sodium bullion as well and maybe just a bit less soy sauce, to adjust for our taste, but this was excellent!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 31, 2008
The only thing I changed in this recipe was to use low sodium soy sauce. I always use chuck roast for anything like this because it always cooks up great, and it was no different in this recipe. When the roast was done, I pulled it out, put the juice in a gravy separator to get rid of the grease, then strained the juice through a fine strainer. Then I put the juice back in the crock pot with the beef that I pulled apart with a fork. This was absolutely fantastic. I served with rolls and a few different kinds of sliced cheese, and it was all gone. I will definately make this again for a croud. Great recipe!
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Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA
Living In: Conestoga, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 31, 2008
Tastes just like the one I used to have at Swiss Chalet. I have made this numerous times and it is always a hit. I like to toast the buns and top the meat with caramelized onions and shredded cheese (swiss is good).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 22, 2008
I made this for tonight's dinner and my husband and son just loved it. They went on and on about how this was one of the best things I'd ever cooked! Wow - and it was so easy! I made the recipe exactly as called for, except we had no bay leaves or thyme, so I left those out. Thanks for sharing this recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 16, 2008
My teen sons love this! I follow the recipe as written and it's always a hit.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 13, 2008
Awesome. I used a three lb top round roast (London Broil cut) with very little fat and it was just fantastic. I did the full 12 hours in low sodium soy, and the au jus was just perfect. I left the meat in the slow cooker and juice with the power turned off for about 2 hours before turning it back on for an hour so that the meat would still be hot when my boyfriend got home. We put this meat on french sub rolls with caramelized onion and Swiss cheese, then put them in the oven for a few minutes. Delicious!
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Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA
Living In: Fairfax, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 13, 2008
This is a great recipe. The only thing I changed is I substituted the soy with 1/4 cup soy sauce and 1/4 cup worchestershire sauce. This added the extra flavor I was looking for!
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Cooking Level: Expert

Home Town: Babbitt, Minnesota, USA
Living In: Vail, Arizona, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 10, 2008
So salty, next time I would use reduced salt Soy sauce and low salt beef broth.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 8, 2008
I made this recipe as is – no alterations- The meat fell apart is was so tender but my husband and I were not huge fans of the au jus- The soy sauce and herbs gave it a very non-traditional flavor- good, just not my cup of tea. I would definitely make the beef using this method again, but with different seasonings and without the soy sauce.
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Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 3, 2008
This was a mediocre recipe. The meat cooked up tender, but the taste just wasn't a traditional french dip to us. The au jus was downright boring. Sorry, not a winner for this house.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 3, 2008
For some reason, despite the low heat setting and all the liquid added, the meat came out a little dry. It worked out okay, with the au jus however. I cooked for my inlaws and they really enjoyed it. I did cut the soy sauce in half.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 1, 2008
These are great. Perfect for an afternoon lunch over football!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 29, 2008
i did exactly what the recipe said to do,the only thing wrong was that it was to salty..maybe not use soy sauce? please help with reply i love french dip sandwichs...ty
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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 26, 2008
These were soooooo good the au jus was wonderful and it was super easy to make. My grandmother had a recipe for these that is almost exactly the same but in hers she uses 1 cup of beef broth instead of 1 cube of bouillon and only 1/4 cup of soy sauce. I make both of these changes and the sandwiches were amazing, one of the best french dip sandwhiches I've ever had.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 24, 2008
This was a huge hit with my husband and 4 kids (ages 5 to 12). The leftovers were delicious too! Will definitely make again. Couldn't be easier.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 23, 2008
Wonderful recipe, but I wish there would have been more 'au jus'! We ran out of juice well before we ran out of meat. I used one can of beef broth instead of water, so next time I'll add an extra can. Thanks for the recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 23, 2008
As others suggested, I substituted beef broth for the water. My family really liked them.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 18, 2008
This recipe was just ok. I think the seasonings that the recipe called for were too overpowering. That's all we could smell in the house was the Rosemary. I will continue to look for a better French Dip recipe.
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