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.
Wow! Thank you for posting. This recipe saved the day. I was having a late night supper for 6 people and this got rave reviews. Four nights later I made it again for my husband and I because we just didn't get enough on the first go around. I used a 3 lb. Tri Tip Roast, 2 teaspoons of Trade East Canadian Steak Seasoning instead of your blend - (only because I was nervous serving a new recipe for friends so I went with what I knew), and 2 1/2 cups of ready made broth. I cooked for eight hours on low and served on french rolls with a cheese slice, and caramelized onion slices sauteed in 1 Tablespoon of butter. Goes great with kettle chips and caesar salad!
I don't think this is the best french dip. Not making again.
I thought this recipe was quite good and very easy to boot. My husband is not a big fan of french dip and he gave me the go ahead to make this again. Thank you for the great recipe!
My BF and I have had a couple of roasts lately, and with the leftovers we made some delicious roast beef and gravy, and wanted to try something else. Since I just got a new crock pot, I wanted to use it and see how it worked, so I made this roast. The seasonings were just enough without overdoing it, and we enjoyed these in rolls, and just dipped them in the Au Jus as we ate. Next time I might thicken the Au Jus and add it to the meat sandwich. Delicious!
This was pretty tasty. My eldest daughter had two of these, and my sons ate it breadless. Served alongside Easy Oven-Fried Potatoes for a quick and easy meal before we went out the door for DD1 ballet, DD2 ballet, then DS1 soccer!
Delicious! I just sprinkled the spices on the roast instead of measuring them out.
This was outstanding. We LOVED it. Next time I will decrease the pepper by a little. Thanks for this share..... so simple and SO WONDERFUL!
This was VERY good. I love getting this at restaurants and now I can make it at home!!The aus jus was excellent. I used a cheesecloth to strain it before serving and that made it much more appetizing.Rump roasts tend to be leaner so if you make this using a different cut of roast-make sure to trim some of the excess fat so that the aus jus will not be too greasy.
This was EXCELLENT! I used only one bouillon cube and 2 Vidalia onions, threw it into the crock-pot while I went out shopping and came home to a wonderful dinner. I shredded the meat and served it on freshly baked French rolls that I ran under the broiler with some cheddar cheese. My husband inhaled his. Thanks for an easy and delicious recipe!