I didn't follow the directions 100%, but I will next time. I rushed it by cooking it on high for four hours rather than on low for 8. The meat wasn't as fall-apart as I thought it would be, but it was plenty tasty. I served it at a potluck with provolone and horseradish cheddar on the side. It's such a versatile recipe - thicken the juice with a little cornstarch and you have a really good gravy. You can spoon the mixture over a baked potato or make an open faced roast beef sandwich. Or add some mushrooms, a little sour cream and sherry, and serve over noodles as beef stroganoff.

This gets 5 stars for ease and for flexibility. Taste wise, I had to add some garlic to spice it up a bit. My husband ate it on a toasted french roll with provolone cheese and peppers. I ate it as is. For leftovers, I stirred in some sour cream and had stroganoff. Yummy!

Very good, I cooked it about 8 hours, added a extra can of beef broth because I could not find beef consomme. This was easy to prepare and tasted great.

I have seen this recipe before in my Simple & Delicious hardcover cookbook and flagged the page b/c I wanted to try it. I was plesantly surprised to find it on Allrecipes.com! Made this for my bf and I (halved the recipe). We both liked it, but not enough (at least for me) to make again. I followed other reviewer's suggestions to toast my sub rolls and spread with a mayo/garlic spread. I liked the mayo, but my bf didn't : ) Served wtih three-bean salad (from a can) and curly fries (which are good dipped in the juice). Leftovers went untouched. A real bummer, especially b/c this is INSANELY easy to prepare. Thanks for sharing anyways.

This was great I shredded only 1/2 of the roast to serve with the dip and sliced the other half for roast beef sandwiches the next day for lunches. Enjoyed by all.

Very good! I've never had french dip before so I have nothing to compare it to. I used a two pound roast just because I didn't want leftovers for a week. Also used a leaner cut of meat than called for. Other than that followed directions. Probably left it in slow cooker for 8 hours. the meat shredded great. The first time we had it we served it plain on the rolls. When we had it for leftovers, we added sauted mushrooms and cheese and made garlic bread ro serve it on. Oh yum! Will make the beef as written and serve with these changes. Loved the beef and sauce! Thanks for this great and super easy recipe.

Easy, and great flavor

Family loved this!!! Will use a leaner cut of meat next time.

Yummy! It's even better on day 2. Second day I put hamburger pickles on it and wowee was it delicious.

This was so great. I made it exactly as the recipe said, and it was perfect. We toasted some French bread rolls and melted Swiss cheese on them before serving. I will make this again and again!

Excellent! I put this in the crock pot around 9am this morning and we had dinner at 5pm. The roast was so tender and it tasted fantastic. I added some oregano and garlic powder. I didn't add the beef bouillon. I also toasted the rolls in the oven for a few minutes. My husband thought this recipe was great also.

Fantastic! The meat was extremely tasty and spiced perfectly. I broiled the buns with some provolone cheese and then topped with meat. Will make again and again!

great recipe! ive made this a few times now and each and every time i get many compliments on it!

UPDATE! I was the first to review this recipe and thought I'd share, I didn't have time for the crockpot so I browned it and cooked it in a pressure cooker and it was still fantastic. A little bit different flavor, so now I brown it before I put it in the crock pot -- WONDERFUL-- some Mozzerella cheese and of course MAYO on the toasted buns YUMMY This hit the spot!!! Fantastic flavor and super easy! I'll be making this on a regular basis, my husband raved about it. OH -- don't forget to put mayo on your bun after it's toasted!! YUMMY!!

Such a great recipe for game day...I served it with Chicken Wing dip. Just make sure you trim the meat really well and skim any fat off of the au jus. I used angus and it was better than when the meat was not high quality. Thanks so much for sharing this one!

This was delicious--especially since you have the change to get all the fat out before serving! I doubled the amount of sauce since we all love a lot of juice for dipping, and it's a good thing I did because without the juice the sandwich would have been a bit dry. Very yummy with toasted buns and swiss cheese! Thanks!

Great recipe. I made this for my Easter buffet and it was a huge hit!