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This was so delicious! Two of my kids do not even like roast beef and they loved this. My husband could not stop eating it and raved the entire time...plus, it couldn't get any easier! I used a 4 lb. bottom round roast and 3 tsp. of instant beef bouillon powder. I also used regular salt because I had no seasoning salt. Otherwise, followed to a "T". I have to admit, I was worried about all that pepper, but it was fine! I cooked 4.5 hours on high, then sliced the beef and put it back in the crockpot for about 20 minutes. Never have I eaten a more tender roast beef sandwich. I used split Kaiser rolls with a slice of American cheese on each and put them in the oven for about 10 minutes on 375*. Then I piled on the sliced meat and served with the au jus. Just wonderful. This made 8 good size sandwiches and I still have plenty for leftovers. Thanks so much for sharing this recipe! P.S. My daughter loved it so much that after her sandwich, she asked for a cup of the au jus to DRINK!

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Karen=^..^= September 26, 2003

What a simple to prepare, deilicous, and not too many points meal. I threw everything together the night before and refrigerated the crockpot. This morning I plugged it in and at lucnch came home to a delicious lunch that no restraunt could of made any better. I used a small french roll and about 1/2 cup of the beef with 1/4 cup au jus. I calculated this to 7 points. I like how all the flavers in the juice are seperate, but also blend together well. Thank you for sharing this one.

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Amber of AZ October 21, 2003

It was good and I will make it again. I did use fresh garlic and rosemary, and I agree with one review that the pepper and salt amounts may be switched. 1 tablespoon pepper is too much, and I love pepper. I did use my own stock since I had it own hand. I'm not a fan of bouillon, so I think I would stick with the stock as it has a nice rich flavor. I sliced my onions so I could use them on the sandwich, and served it with a mayo and horseradish sauce along with the au jus. Definitely all gone, so that is a good thing. Thx for posting. Kim

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SarasotaCook January 08, 2010

This was so good! I think our roast (a small-ish round roast) cooked a bit too long, which was really just a product of our day running too late. When I first strained the juices using just a metal sieve, the au jus was too spicy from all the pepper. But then I strained it a second time, through a thin kitchen towel, and it was just right. Maybe I will cut back on the pepper next time, just to be safe--but the kids didn't complain so it probably wasn't too much after all! Thank you for the recipe. We will surely make it again.

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Bridget Leigh August 14, 2012

Had this for New Years Day dinner. What a hit. Everyone loved it. It was easy to prepare and the taste was fantatic! Thanks for an easy tasty meal.

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JaydensMommy22 January 14, 2004

I can't say enough good things about this recipe. Love the peppery flavor! Definately the best French Dip sandwich I have ever had. Thanks Di

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Indiana Debbie October 26, 2003

Absolutely Wonderful!!!!! My MIL and I each had two. So easy and so good I couldnt believe the flavour from a recipe with such few ingredients. I reserved the onions to put a couple on the bun and other than that did all the rest the same. Thanks Di, we had never had French Dip and deffinitely will do so again.

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Tara October 25, 2003

Very tasty. I would cut down on the pepper a little. I will make this a favorite,

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Chell in MS October 14, 2003

My husband gave this a two thumbs up! I served mine on onion rolls and mixed horseradish and mayo for a dressing for the sandwiches. Great recipe and very easy to put together. Thank you

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Marlene in TN October 11, 2003

One of my favorite types of sandwiches...I add provolone cheese to mine and warm in 350 degree oven until the cheese starts to melt. (about 5-7 minutes)

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Laura Hutter November 30, 2014
French Dip-Crock Pot Recipe