Reviewed: Mar. 22, 2013

This was really great!!! My husband usually doesn't like meat done in a slow cooker because it can be dry. This was not!!! I did add a few teaspoons of beef base to it as it cooked. I made it the day before, shredded the meat and removed the fat, then put in the refrigerator over night. I took it out the next afternoon and pulled off the fat that had come to the top. I reheated if for 2-3 hours, served on french rolls with provolone. Excellent!!! Will definitely be making this again!!!

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Reviewer:

adanca

Cooking Level: Intermediate

Reviewed: Mar. 6, 2013

So good and super easy! I followed some other reviews and used beef broth in place of about 4 cups of water. Next time I will probably go with a little less soy sauce.

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Reviewer:

pinklady

Cooking Level: Intermediate

Reviewed: Jan. 12, 2013

My family really enjoyed this recipe. I barely had enough left for lunch after my teenagers had their fill for dinner. I did substitute some beef broth for the water. Thanks!

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Reviewer:

raseo

Reviewed: Jan. 6, 2013

Easy and awesome!

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Reviewer:

Rebeccca

Reviewed: Dec. 16, 2012

Used mix of low sodium beef broth, low sodium soy sauce, worcestershire to taste instead of water. All else same. Broth was strained before using. Bread was spread lightly with butter, broiled, then parmesan, shredded beef, mozzarella, then broiled open faced again. My family was drinking the broth it was so good! Sandwiches all gone as fast as I made them! Broth and leftover beef will be the base for beef and noodles next day. Best dip sandwich ever.

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Reviewer:

DEBIVEE

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Waterloo, Illinois, USA

Reviewed: Dec. 10, 2012

My family loves this recipe!!! I did add a bit more garlic just because I love garlic! It is so easy to put together and the taste is amazing :) Thanks for sharing!!

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Reviewer:

ttkids31

Reviewed: Dec. 9, 2012

Super easy and super delicious! I put mixed shredded cheese on a hoagie and melted it before adding the shredded beef. Not only did it add an extra oomph of flavor but it also helped hold the meat in. Next time I will add some sauteed onions too :)

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Reviewer:

KimmerZ

Cooking Level: Expert

Home Town: Garden Grove, California, USA

Living In: Littleton, Colorado, USA

Reviewed: Dec. 6, 2012

I made this for tonight's dinner, following a couple of Crystal S.'s suggestions (to reduce the rosemary to 1/2 tablespoon, and replace 4 cups of the water with 4 cups of low sodium beef broth). Our 4 lb roast cooked on low for ten hours. It and the au jus were delicious! I served it on franchese rolls that I first buttered and broiled. A family hit! I will never use powdered or concentrated au jus broth again.

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Reviewer:

Christine

Reviewed: Nov. 20, 2012

Absolutely delicious! I listened to other reviewers' suggestions and decreased the rosemary to 2 tsp instead of 1 tbsp and substituted 2 cups beef broth for 2 cups of the water, and added 1/2 cup finely chopped onion. I actually put my roast completely frozen in the crockpot on low and 7 hours later it was done..the meat is so tender it just falls apart, it is super easy to shred. I served the meat on sub buns toasted in the oven with provolone cheese on top and au jus on the side. The au jus is delicious! All in all will definitely make again..adding it into my monthly rotation.

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