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Delicious and easy . I was looking for a slow cooker roast recipe without 1,000 mg of sodium. I used low sodium beef stock and Herb Ox sodium free beef bouillon. It was delicious. I also swapped garlic powder w/minced garlic and used fresh rosemary.
We thought this was pretty good. I am not sure why, but my au jus was so salty. Maybe it was the brand of bouillion cubes I used. We put 1 slice of swiss cheese each on our sandwiches, and my 1 year old ate his plain with no bread. I would make this again, but I would have to look carefully at what I put in the au jus that made it so salty, maybe switch brands of the cubes, or leave them out altogether. Thanks for posting the recipe.
Made this recipe for my family over the weekend, and it was loved by all who ate it. It was so good in fact, I'm making it for friends tomorrow. It's the best roast dip I have ever had anywhere.
This was a pretty good recipe. The meat turned out very dry though, I guess I over cooked it. I would probably only cook it for 3-4 hrs next time. But, overall the flavor was very good!
One of my husbands favorites! He loves this, as do several friends I've passed it on to! Thank you so much for posting!!
We loved this recipe! Only minor adjustments....I didn't have any bouillon so I used a pkg of beefy onion soup mix. I used beef stock instead of broth. Delicious! This is one of our favorite sandwiches and quick week night meal. Thank you!!
Oh soo good! The aus jus wasn't quite beefy enough for me, so I reduced it on the stove for about 10 minutes. That did the trick without having to add extra sodium.
Fantastic!! I didn't add the pepper as my family does not enjoy the flavor but followed the rest of the recipe exactly. Made french dip sandwiches the first night ... for the left overs we thickened up the au jus to make it more like gravy and served it over hot beef sandwiches with mashed taters!! Simply wonderful!!!
Oh sweet baby Jesus, this was GOOD! I used a 4 lb bottom round roast and followed the ingredients exactly, except for cutting the pepper down to a few turns from my mill. I also used low sodium broth but regular sodium bouillon. It got about 4 hours on low, 1.5 hours on high, and then back to low for another 2 hours. It went on crusty hoagies with provolone cheese and got all toasted, and my au jous also got the additional bouillon. So tender...so flavorful... My so-not-easily-impressed husband declared it "quite possibly one of the best meals he's ever eaten" and "nice restaurant quality"! And begged me to make the leftovers into sandwiches that he can take to the Panthers game tomorrow! THANK YOU!
Very Peppery!!! I made this for company yesterday and while the meat was delicious the broth had WAY too much pepper. When I make this again I'll be using about a 1/2 teaspoon of black pepper instead of the 1 tablespoon of black pepper the recipe calls for. Other than that the meat was wonderful and it smelled fabulous cooking.