Reviewed: Nov. 26, 2007

This is a good simple recipe. I love the flavor of the juice. My roasts turn out dry though. I don't know if it is the cut of meat or if I am cooking it too long. I will try it again though.

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NMC

Cooking Level: Intermediate

Home Town: North Pole, Alaska, USA

Living In: Chugiak, Alaska, USA

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Reviewed: Nov. 15, 2007

This was delicious! I didn't have a bay leaf and it still came out very tasty. I cut the soy and bullion in half, too, to reduce salt, and it ~still~ was very tasty! I used toasted onion rolls, horseradish sauce, honey mustard, and mayo - wow - did I mention it was very tasty? Yum.

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Maggie Riley

Cooking Level: Intermediate

Home Town: Fullerton, California, USA

Living In: Bishop, California, USA

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Reviewed: Nov. 15, 2007

Not something I will make again. The smell while cooking was not very appetizing and the juice did not taste well at all. The meat itself was ok if you got all the juice off but overall I was very disappointed for wasting a yummy roast on this recipe.

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AmyS

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Reviewed: Oct. 30, 2007

Tasty sandwiches! I halved the recipe and didn't add so much soy sauce, like others mentioned, and did beef broth instead with water added. Oh and didn't have peppercorns, so didn't use any. Still tasty. But there is this film of fat on the top of the au jus, which isn't very presentation friendly, but I don't want to serve day-old food to my quests (even if it does taste better), so I just kind of took off what I could and left what was there. Tasted great with toasted french bread and provolone.

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HRS

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2007

These were better than restaurants!

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Girlfriday07

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Brownell, Kansas, USA

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Reviewed: Oct. 18, 2007

Very good, just tricky toasting and serving the sandwiches. Added onions and red/green bell and provolone to sandwich for guests. I only need to cook it for about 8 hrs, used coarsely ground pepper, didn't have whole. Added a little Worcestershire. Will make ahead and let au jus set to scrape off fat.

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Lacyloo

Cooking Level: Intermediate

Home Town: Henderson, Texas, USA

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Reviewed: Oct. 14, 2007

I followed the recipe and it was salty, I would use the modifications of low sodium soy sauce and half a bouilon next time around. I think I will make it again to give it another try but I was not a huge fan.

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MOOPEY

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Reviewed: Oct. 13, 2007

Great recipe! I've made this three times in the last few months and am making it again tomorrow. It is so easy to prepare, makes the house smell great while it is cooking and tastes even better than it smells. I've always loved french-dips at restaurants and this is better than many I've had. I do use the low-sodium soy sauce but everything else I follow exactly. Turns out great!

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Bill721

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2007

DELICIOUS!! I also saute'd green peppers and onions and threw them on along with some provolone cheese! AWESOME!! Philly cheese steak dip sandwiches!! YES!

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Minda

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Oct. 7, 2007

I like to use deli roast beef since I found the other kind to be a bit tough. The au jous sauce is perfect.

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UNRULYSIREN84

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Reviewed: Oct. 4, 2007

Incredible french dips! My family raves about this one. I make it every couple weeks. I get hoagie buns, cut them in half, lightly butter them, sprinkle parmesan cheese on them, add a couple slices of provolone and toast in the broiler. Definitely a family favorite. Thanks for the wonderful recipe!

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Leslie

Cooking Level: Intermediate

Home Town: Spanish Fork, Utah, USA

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Reviewed: Sep. 19, 2007

This recipe is simple and looks as though you have spent much time in the kitchen. I did add a few things. I saute'd some onions and red bell peppers on the stove and placed that over the sandwich with some provolone cheese. I then broiled that for two minutes. The meat was very tender and flavorful.

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A1SAUCE3

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Reviewed: Sep. 10, 2007

I thought this was just ok.

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CookieMama

Cooking Level: Intermediate

Home Town: Columbus, Nebraska, USA

Living In: Chandler, Arizona, USA

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Reviewed: Sep. 3, 2007

They were great. My husband said they were the best he's had!

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tribe

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Reviewed: Aug. 6, 2007

These sandwiches were awesome!!! Only change I made was to use beef stock rather than boullion and water. Put the prepared beef on steak rolls with some horseradish and provolone cheese and, of course, plenty of au jus to dip with every bite. We will be having this again without a doubt! Thanks for a great recipe.

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Sandi

Cooking Level: Intermediate

Home Town: Suffolk, Virginia, USA

Living In: Camp Hill, Pennsylvania, USA

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Reviewed: Aug. 2, 2007

Family favorite! I wouldn't change a thing, but be sure to use newer jars of dried spices--esp. rosemary and the bay leaf--to get the full flavor! I get asked for this recipe all the time--thanks for the original.

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JILLBEE1

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Reviewed: Jul. 7, 2007

This recipe was awesome! The meat was so tasty and tender. I made it exactly as written-except I didn't have a bay leaf. Didn't seem to detract from the flavor though. I will definitely make this again-Espeically since it only took about 10 minutes to get in the crock pot!

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MATTANDCINDY

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Reviewed: Jul. 6, 2007

I really enjoyed this recipe. Omitted the beef boullion for a can of beef stock. Toasted the bread (did not have French available at the store) with a slice of swiss cheese and a slice of dill pickle on the side. I checked the meat and au juice for saltiness after a couple of hours and I did add about a 3/4 cup of water to the stock.

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