This recipe is what got us hooked on allrecipes.com. This is an amazing starting off point for french dip sandwiches. We like to add: fresh garlic, use beef consomme instead of the beef broth, couple shakes of Worchestershire, fresh ground pepper, onion powder. Canned french onion soup works better than dry mix, dark beer better than light. We've made this so many times over the last 3 years and it's never once turned out anything less than delicious. We always start a large batch late the night before and let it cook through the night on low (leaving it on low or warm during the day) until serving for dinner. No need to slice the meat because it just falls a part on it's own. Freezes beautifully, so we eat a little and freeze the rest. LOVE love love this recipe!
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This recipe is what got us hooked on allrecipes.com. This is an amazing starting off point...