this was x, did not know you cld. add so much liquid to cook the roast and have it turn out to be oven roast, this is great, can make gravey and have hot sandw. and the rest of liq. can be beef broth two fold.
In my family, it can be hard to get everyone to rave about a meal, but this recipe achieved that goal! AMAZING! I made this to serve the next day, so I was able to skim off the fat that had collected on top while it was in the fridge. I did add about 2 TBS of diced onions (they were left over from another recipe and I didn't want to waste them) and I added 2 TBS of Worcestershire sauce on the second day while I was reheating it.
I served it on chewy steak rolls with provolone cheese, that I put in a 450* oven to melt the cheese and soften the roll. I'm not usually a dipper because I don't like soggy bread, but I couldn't keep out of the sauce.
This recipe yielded a very tender cheap cut of meat! I seared my meat in a pan first to enhance the flavor. I also added a bit of garlic. I used reduced sodium soy sauce but still thought it was a bit salty so next time I'd reduce the soy sauce a bit. Also, I used reduced sodium beef broth in place of the bouillon and water. Sure made a yummy and easy dinner on a busy night! Thanks!
Will never ever make another beef dip recipe ever again! This is incredibly easy, all ingredients I had in the house and it tastes as good or even better than at a diner. I was crushed when I almost lost this recipe but now I have it pinned so it's right where I need it when the craving comes. Smells so nice to come in the house to this after a long day at work!
I'm not a big fan of crock pots, but my kids and I LOVED this recipe! We also added onions, fresh garlic, and instead of peppercorns I used corse black pepper. It was AMAZING! I served it on hamburger buns because that's all I had at the time and thought it would work... next time, ciabatta bread is in order! It needs a sturdy bread to soak up all that juice and not fall apart... but the meat was so wonderful! ~ We also cooked left over juice the next day with a little bit of corn starch to make gravy to make open faced beef sandwiches... SO YUMMY!!! My 3 kids and I ate the whole entire roast in 2 days!!! It was that good!
Uh-maze-ing! This recipe is definitely five-star! I used it for french dips and even the juice (au jus) was fantastic. I agree with the other posters that next time I'll use a little onion and fresh garlic, but not because it needs it just because I like the flavors. I'll definitely keep this recipe in my rotation.
Excellent both in tenderness and flavor. In place of boullion cubes I use "better than boullion" paste with water. Everything else I made as listed. Cooked on med-high for total of 6 hours, flipped it over for the last hour. Sliced up nicely into french rolls and scooped some juice into bowls for dipping. Served with sweet potato fries.
The flavor of the meat is excellent! Just the right amount of salt and spices. I am going to saute some green peppers and onions in the juice to add to the sandwiches. Thanks for a
great recipe. Carole in Orlando
I got this recipe in a Slow Cooker book, and it is our absolute favorite French Dip recipe. Definately an easy and delicious go-to recipe.