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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Reviewer:

MoeP

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Jay, Maine, USA

Reviewed: Nov. 13, 2012

it's very good. Add worcestershire, garlic

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Reviewer:

Snoopy

Reviewed: Nov. 11, 2012

The flavor was good, but the meat was really dry. I even took the advice of others and I sliced the meat and let it simmer in the juices for the last 45 minutes hoping the juices would help with the dryness, but it did not help as much as I would have liked. My husband really did not care for this, so I have a whole lot of leftovers to eat by myself.

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Reviewer:

amym23

Cooking Level: Intermediate

Home Town: Littleton, Colorado, USA

Living In: Denver, Colorado, USA

Reviewed: Nov. 10, 2012

This is the easiest, most delicious recipe. We love it!

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Reviewer:

Carrieb96

Reviewed: Nov. 5, 2012

I've had this recipe several times with different cuts of meat (chuck included). I finally was able to find the rump roast it calls for and made it that way, it was by far the best cut of meat for this recipe. And I usually cook it 8 hours then the crockpot keeps it on warm for an hour or more. I don't butter the rolls, though. Very easy, very delicious, and not too hefty on the calories either. Love it. Oh, and I think the flavor of the broth depends on the kind of beer you use. I used Sam Adams light.

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Reviewer:

a_ryzek

Reviewed: Oct. 27, 2012

A favorite of the hubby! I added some provolone to the buns before broiling. It smelled great when it was cooking and was the perfect meal for a cool fall evening. I cooked it on high for about 4 hours and the meat was still plenty tender and shredded easily. Next time I might follow the advice of other reviewers and add a little garlic, black pepper, and extra salt to the meat before cooking.

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Reviewer:

JUMAHA

Cooking Level: Intermediate

Home Town: Fridley, Minnesota, USA

Living In: Maple Grove, Minnesota, USA

Reviewed: Oct. 27, 2012

Did not care for the flavors in this recipe, found the meat to be rather bland, would not make again.

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Reviewer:

dschuler

Reviewed: Oct. 26, 2012

FANTASTIC!!!

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Reviewer:

Crissy

Reviewed: Oct. 22, 2012

I have made this several times and it is great! It is a perfect recipe to make if you are having company. Just have your bread ready. We like ciabatta rolls. I butter and then sprinkle with garlic powder, toast in the oven for 5-6 minutes then add the meat and the provalone on the bun , pop back in the oven for 3 minutes and serve with the dip! Oh... if you have an electric knife it makes cutting the meat easier to slice thin. USE A DARK BEER! Yummy!

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Reviewer:

lorlak

Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

Living In: Gainesville, Georgia, USA

Reviewed: Oct. 19, 2012

It was really good! A little bit of garlic salt went a long way. I would recomend adding some. All in allit was a good recipe and I will make it again.

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