Reviewed: Feb. 18, 2012

Loved this recipe! I made sandwiches on toasted hoagie rolls with provolone and had individual dipping bowls for the au jus. It was wonderful! My husband raved about this one. It was even better for left overs the next day!

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Reviewer:

KLight

Reviewed: Dec. 12, 2011

My husband and I loved this. I like meat that falls apart, so the only thing that I did differently was cut it in 1/4 instead of 1/2 so I would be assured it would be fall apart tender... it was!!!

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Reviewer:

kletch

Reviewed: Nov. 17, 2011

I have made this for years. My family loves it. I serve it with mashed potatoes & gravy & sometimes a salad or coleslaw. Put roast in crockpot with garlic cloves stuffed down in it- with carrots, onions around roast. For liquid -a bit of beef broth. When roast is done take all out-add the rest of broth & make the gravy. I Also make roast with all the veggies in crockpot.

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Reviewer:

gramma

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Cooking Level: Intermediate

Reviewed: Jul. 23, 2011

Awesome for the slow cooker. I made sandwiches using toasted hoagies and serving the au jus on the side. Be sure to stir the aus jus before serving.

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Reviewer:

cash2010

Reviewed: May 1, 2011

Very good. Only cooked for 4 hours which was the perfect amount of time.

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3 users found this review helpful

Reviewer:

GoMoGo

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Reviewed: Oct. 13, 2010

This is a great way to cook a tougher cut of meat. I didn't have au jus mix so I made my own with bouillon, cornstarch, onion powder and a little sugar. I sliced the meat at four hours then put it back in to cook till it was falling apart. Delicious.

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Reviewer:

Chris W

Cooking Level: Intermediate

Reviewed: Dec. 11, 2009

My family Loved this recipe & stated above all else, don't tinker with it! It's great as is. Excellent with mashed potatoes or wrapped up in a sandwich, a definite keeper. Thanks

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Reviewer:

JAN

Reviewed: Nov. 21, 2009

I tried this recipe and found it to be a little on the salty side, however, the flavors were good. I would recommend a low sodium broth as you can always add more salt.

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Reviewer:

Shari

Cooking Level: Expert

Living In: Hilton Head Island, South Carolina, USA

Reviewed: Oct. 20, 2009

For my family, this is a 5 star recipe as long as you cut cooking time. I cooked it for 4 hours on low and that was even too long. Otherwise, the flavors were perfect and it was so simple!

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7 users found this review helpful