I used a 3 pound roast and followed recipe. The house smelled wonderful while it was cooking all day..We thought it was lacking in flavor. Definitely needed salt..I served it first as a french dip but then again just as a sandwich with sliced peperoncini peppers..We preferred it that way..The meat was so tender and juicy,the peppers made this sandwich ...
I made this and served it on toasted onion rolls and a slice of melted provolone and it was fantastic. I used about 1/2 the amount of rosemary it called for.
amazing! this was SO good. i used beef broth instead of the bouillon cube because i didn't have any....also, i didn't have any dried thyme or rosemary. so i just used garlic power, pepper, and the bay leaf. this recipe is almost fool proof. we served it with crusty french rolls that i split and toasted...so good.
Delicious! What more can I say!
Good but really it's a pot roast recipe. However, I like having it as a sandwich and dipping!
This dish is super delicious! I added everything but peppercorns and only a dash of rosemary. I also added a tablespoon of minced garlic. I put swiss cheese on a hoagie and dug in. Excellent!
Made this using venison chuck roast. It was good but I wish I had read the reviews and left out the rosemary as some suggested. It really did overpower the taste somewhat.WIll make often, Very easy! Kids and Dh loved it!
Love this recipe. My sis-in-law gave me this recipe and said her source was Zaar -- lost my handwritten copy and searched this out. TBC - thanks for posting. This make great faux philly cheese steaks!
I added probably a tablespoon of rosemary and a tablespoon of thyme. I also probably added a teaspoon of peppercorns. I thought this could use a little Worcestershire Sauce too, so I added probably 2 tablespoons. Instead of garlic powder, I did fresh crushed garlic. I used beef stock instead of water too. The broth afterwards was perfect for dipping in. I topped my roll with some melted provolone. YUMMY!