Reviewer:

Mars

Cooking Level: Intermediate

Home Town: Modesto, California, USA

Living In: Virginia Beach, Virginia, USA

Reviewed: Jan. 2, 2013

Made this twice so far. Add garlic powder to butter to make garlic butter. Also add provolone slices to bread to melt. The au jus is so amazing and savory! We get the day old bread from Jimmy Johns for $1 for this recipe. Will be making this a lot! :D

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Reviewer:

VariableVeracity

Reviewed: Dec. 20, 2012

I used a chuck roast - advised by the butcher because it shreds easier and is tastier because of the fat though I did cut out as much fat as possible. I followed a lot of the additions that were mentioned - it was very tasty!! Even my son who is a great cook thought it was one of the best sandwiches he has eaten!! It's a tradition to have RB dip sand. at our Christmas gathering - no more buying prepared beef (that sold for $9. - $10. a lb.) I got the chuck roast on sale for $3.29 a lb. and it was much tastier!! Thanks lonwolf32 & all the reviewers!!

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Reviewer:

Big "M"

Cooking Level: Intermediate

Reviewed: Dec. 17, 2012

Not quite sure I'd call this a French Dip. That being said, my two youngsters liked it; one called it a home run; the other stating, "I thought it would be a strike out, but its a triple." Pretty high praise from two picky eaters. I liked it, it just wasn't what I expected Thanks for the recipe.

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Reviewer:

Falstaff

Reviewed: Dec. 12, 2012

Salty but good.

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Reviewer:

Kjasper

Reviewed: Dec. 2, 2012

Loved the juice. I used the Brazilian Cheese Bread recipe on allrecipes instead of french bread since it's gluten free and super easy. :)

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Reviewer:

JessieMae1016

Reviewed: Nov. 29, 2012

This came out very well. My husband thought it was tasty and delicious, and he is a very picky eater. I wasn't thrilled, but it was very good.

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Reviewer:

november_fairy

Cooking Level: Intermediate

Home Town: Marysville, California, USA

Reviewed: Nov. 24, 2012

I read another reader's critical post and I have to agree with them that giving a recipe 5 stars when you've significantly altered the recipe is not a fair assessment of the recipe. I unfortunately did not read the other reviews before making this. I made the recipe as written above and it was not good at all. The meat lacked flavor and was tough. I did slice it up and put it back in the broth to cook for another hour. That did help soften the beef, but still lacked flavor. I will not make this recipe again.

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Reviewer:

AlyFlower

Reviewed: Nov. 23, 2012

This was fabulous! So easy and deeeeelish! I couldn't find a rump roast so I used a boneless cross rib roast per the butcher's advice. Worked out great. Will definitely make this one again!

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Reviewer:

Vballgerl

Reviewed: Nov. 14, 2012

I hate cooking with beer but I thought I would try it. Surprise it was very good. I did follow others suggestions on soy sauce. Will make again. Thanks for the recipe.

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