I'm sorry, the concept of this recipe is wonderful, BUT...the sodium content in this recipe is above and beyond the necessary. The simplicity of using packets of seasoning is great, but not at the cost of my families health. I found that creating my own seasoning combo's and using those made this recipe equally delicious and succulent WITHOUT the ridiculous amount of salt.
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We thought this was great. It said to add salt. I did not.
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Kids loved it and it was super easy to make! Thanks.
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awsome!!!! Me and my dh loved them. make great leftovers too. thankyou
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Delicious! Made as directed and everyone loved it.
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Beyond, loved it. It was gone and people were looking for more. Totally, enjoyable and super easy!
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I made this the other night for supper and we loved it. I had some trouble finding the progresso french onion soup so i subbed beef broth and some sauteed onions. We really liked the flavor that the beer added to this. I used a wheat beer and it was so good. I used swiss cheese, only cuz I thought i had some provolone but didnt, next time I will use the provolone. thank you so much for sharing your version of french dip, its delicious.
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I'm a salt hater, but I have to say this recipe won me over by NOT being as salty as it looked! It is very important for the taste to slice and return the roast to the broth to soak up the flavor. I was impatient (with the great smells) and had a sandwich early that was good. When I had a sandwich later in the day I was bowled over! Wow. Thanks for posting.
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Wow! I was afraid that this couldn't possibly live up to the rave reviews, but it absolutely did! I used an inexpensive beer, and a store brand soup, and as oniony as it smelled as it cooked, it turned out great!
I strained out the onions as my kids don't care for them, and omitted the cheese.
Delish!
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yummmmm - made my sandwich today at work...definitely a keeper. just hoping the half i froze will come out tasting the same when i get around to that part
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I made this in a Le Creuset French Oven in my oven at 325 for a little over 3 hours, then sliced and put back in pot with lid on until ready to spoon onto rolls. I used Campbell's Select Harvest Caramelized French Onion soup instead of Progresso because I couldn't find the Progresso. For the beer, I used a Blonde Bock. I did feel it was a bit salty, but I'm not a French Dip expert so perhaps they are all this salty. Salty or not, WE LOVED IT!! Served it on rolls with melted provolone and au jus for dipping as suggested. Believe it would also be good with whipped potatoes.
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I made this last night and it was wonderful! I added 2 teasponns of worchestire sauce (I love that stuff!) and a little less beef bouillon. I was worried that it would be too salty or too "oniony" but it was neither-- just right on both. My husband has all the leftovers in his lunch today!
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The flavor and texture of the beef is wonderful. The second night we had it, my husband just ate the meat with some steamed potatoes. He loved it! I think the next time I make this, though, I will de-fat the juices. Perhaps it was my cut of beef, but there was a bit too much grease for our liking. Other than that, this is a definite keeper!
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What an authentic, delicious, French Dip recipe this is, and so easy! Everyone in my family loved it. I served it with chopped pepperoncini and this was a nice touch. Thanks for a great recipe.
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this recipe is great. i usually make mine almost the same except i use 2 packets of onion soup mix and 2 beers, thats it usually. i couldnt find the progresso soup so i used campbells which was condensed so i added 1 can of water per directions on the can. it turned out yummy! almost the same flavor as the way i make it but the jus was much better. the bouillon cubes i think made the whole difference with it, i will use them from now on. i used a pork shoulder roast just because it is what i had in the freezer and it tastes just the same as if i used beef chuck. one thing i have to say NOT TO USE with this is sour dough rolls. i couldnt find good french rolls so i went with sour dough and let me just say the flavor is wayyy overpowering to the sandwich. i also served with horse raddish cream sauce, yummy, thanks for the recipe!
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Wow! The au jus has a great flavor. We'll be having this often since it's such a snap to put together. Thanks Karen!
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Loved IT! Made as is, worked great, melted in our mouths!
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This recipe surprised me--I thought it would be way too salty (it wasn't), and the addition of one whole can of beer was scary. The beer turned out to be the subtle flavor I liked most! Couldn't stop tasting the broth while it cooked all day. I used Lipton's Beefy Onion soup mix and Pepperidge Farm's Hot & Crusty French rolls. A recipe this easy shouldn't taste so good, but it does. Thanks for creating and sharing, Karen.
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OH MY GOSH! This recipe is SO GOOD! My whole family LOVED it! My store didn't carry the Progresso French Onion soup so I had to settle for the Campbell's condensed with a can of water added. Even though I had to change the recipe a little it came out juicy, tender and amazing! I used sharp cheddar on buns toasted in the broiler then added the meat. YUM! Thanks for the wonderful recipe!
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