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!
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.
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
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.
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.
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
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.
Very tasty. I would cut down on the pepper a little. I will make this a favorite,
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
This was de-licious!!! Hubby & I both loved it!! I used a tri tip roast but everything else the same, except I didn't have seasoned salt - just used salt - and wasn't too peppery for us. The au jus turned out great!! I also made a simple, garlic aioli sauce to spread on the bun and, wow!, it was unbelievable.