158 Reviews

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 ...

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Potluck May 16, 2010

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.

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aprilrutherford May 15, 2010

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.

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nursejillian April 19, 2010

Delicious! What more can I say!

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pokie6me March 20, 2010

Good but really it's a pot roast recipe. However, I like having it as a sandwich and dipping!

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CHRISTYAM March 12, 2010

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!

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Nesssieee February 26, 2010

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!

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Z,G,L's mom January 08, 2010

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!

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Trixie735 January 05, 2010

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!

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Vicky D December 20, 2009
French Dip Roast Beef for the Crock Pot