By The Big Cheese on November 04, 2004
Photo by gailanng
Photo by gailanng
"This is one of the best recipes I've come up with for beef roast. The cheapest cuts come out tasting like you slaved over a stove all day long. You can add potatoes and carrots to the recipe if you like, or shred it and serve it as a French Dip sandwich with the au jus juice from the crock pot on the side. If you are watching your sodium, use the lite soy sauce and it will taste just as delicious."
Serving Size: 1 (183 g)
Servings Per Recipe: 12
"This is fantastic! I did use 1/2 tsp. oregano instead of the rosemary, and only 1/2 tsp. of thyme. Next time, I think I may use fresh garlic, just because I like to use it in my cooking. I sliced an onion and laid it in the pot before the meat, as suggested in other reviews - great idea! I served it with provolone cheese on toasted rolls. I'll be making this one again!"
"Oh. My. Goodness. This is a GOOD roast recipe. Like, so good that I kept sneaking little pieces of the beef as I was putting together everyone else's sandwiches. YUM.
We made this and used it for French dip. I made as written, except that I liberally sprinkled the roast with garlic salt first, and I was out of rosemary so I subbed 1/2 tsp Italian seasoning and 1/2 tsp just oregano (thought the balance of flavors would approximate rosemary). The jus by itself was a little too bland for our taste (maybe I added too much water!), so I just ladled some into a saucepan and boiled it for a few minutes to concentrate the flavor.
AMAZING. This will become a staple in our house."
"Thank you for sharing, my family loved it! Once the meat was cooked, it shredded very easy. I skimmed fat off the juice for dipping but heated up my broiler. Opened up my soft hoagie rolls, piled them high w/beef and topped with provolone cheese. Broiled just few minutes to toast bread and melt cheese. It was wonderful! What a great recipe."
"This was very good! It smelled great and was so tender. I did add onions as others suggested to the top and I was out of garlic powder so I used fresh. Thank you for sharing! I will definitely be making this again"
"hands down the best french dip recipe i have ever tried...used fresh minced garlic since i was out of garlic powder...the chuck roast turned out very tender...shredded the meat easily...tfs this keeper!!"
"I cooked this for about 9 hours on low (I have a long commute) but, otherwise, followed the recipe exactly. It was incredibly tender and tasty! I did add sliced pepper Jack, my best option on hand. Next time I will add some Worcestershire as some reviews suggested as well as sliced onion. Great quick dinner! I will be using this again thank you for posting!"
"Very Good and Easy too. Don't have to have a lot on hand. I did add a can of Golden Mushroom soup to flavor the broth a bit more, and sliced up one onion. I was in a time crunch, so I did 3 lbs of meat, Took 2 Hours HIGH, then 3 Hours Low/Warm.....My boys devoured it, wish I made more for left overs.
Thank you! :)"
"I cannot believe how good this recipe turned out! I followed it pretty much as written, only adding a teaspoon of dehydrated onion flakes, and it the results were unbelievable! I cooked it on low for 8 hours and while it didn't fall apart, it was still very moist and it really soaked up the seasonings. I added provolone to the sandwiches and served them on ciabatta bread (since the kids complain about harder bread). Between myself, my 3 kids and my husband, a 4 lb. roast disappeared in 20 minutes! The au jus was perfect, not too salty like some other recipes that I've had. I think next time I will try it with a top round roast to see if it gets "fall apart tender" but I will not change anything else. Thank you for the perfect French Dip recipe!"
"This is phenomenal! Amazing flavor and tender beef from such an easy preparation. As some other reviewers suggested, I added a thinly sliced onion, chopped garlic, and worcestershire sauce to the liquid. I served this on crusty rolls topped with the onions, sliced cheddar and creamy horseradish and dipped in the strained jus. I think DH would've eaten 3 or 4 if I would've let him :)"
"I was looking for something nice to make for my girlfriend after she got off work, something tasty. This seemed just right. So I made it, exactly to the recipe listed (plus extra garlic, b/c garlic is great), and it was a HIT! She absolutely loved it, said it was perfect, and my roomates loved it too. Thanks for such an awesome recipe--it was definitely an instant favorite! The meat was so perfect and tender, fell right apart. I put mozzarella and horseradish on the sandwiches as well just for a little something extra. I will absolutely be making this again! :)"
"I followed this recipe to the letter and the meat was not very flavorful. I even added more of everything and it was still very bland. The meat was kind of dry too, and I added all the water in the recipe. I was expecting this to be really fantastic and I was disappointed. Maybe I will try again with a different cut of meat and more seasoning."
"MMmmmmmmm nice :D Thought I'd give this a go as have been trying to use my slow cooker more. So nice! Will definitely be doing this again. I added the onions, used beef stock, and worcestershire sauce, needed to amend the length of time as partner bought a very small joint. But the rest stuck to the original recipe. Yum :D"
"This was so good!! I don't think I'll even try another recipe. The icing on the cake, was that the whole family gave it 5 stars!!! I used low sodium beef granules. Reading the reviews I also decided to reduce the *crushed* rosemary leaves to 1/2 teaspoon. This recipe is to die for, you will not go wrong if you give it a try. Made for Zaar Cookbook Tag 2010"
"Excellent!. I used rosemary strands(forgot to crush) had to strain from the juice. Instead of garlic powder I used minced dried garlic bits and fresh canned garlic bits in a jar. I used Lumpong pepper from Sumatra, it is a course grain pungent pepper. My roast was about 5-6 pounds, home grown so didn't weight it. Good with sourdough rolls also. Cut them, toast and fill. I can certainly see why all of the reviews. Outstanding!"
"Alright, so this recipe is THE BOMB! Holy cow, it tasted just as good as pub fare. I used low-sodium soy sauce and added probably about 2 tablespoons of kosher salt. Secondly, I only used half of the rosemary and thyme (a little goes a long way with these spices). Make sure to throw in 1/3 of an onion - chopped, and some scallions for good measure. Thanks for posting this delicious, easy to make recipe."
"Excellent flavor and so easy! The broth was so good I could eat it alone. I added some chopped onions on top of the meat, but otherwise made as written. Served on rolls with melted muenster cheese. I will definitely make this again since everyone loved it and it was so simple. Thanks for posting."
"My family loves this and I have made it several times with nary a complaint. For us, all the seasonings are spot on. The only problem I have ever encountered is not cooking a big enough roast. Most of the time we have a good amount of au jus leftover, but I will sometimes remember and incorporate it somehow in another recipe/dish. The Big Cheese scores! Thanks."
"Going ahead and giving you 5 stars, because the final outcome was FANTASTIC! But I did have a wee bit of trouble...after 7 hours it was hard and tough as a brick!! I'm sure it was just a bad cut of meat or something though, because this is the first and only time I've ever had trouble with chuck roast! I ended up putting it into the pressure cooker with 1 1/2 cups of the broth mixture for 30 minutes and cooled immediately before opening, and then it was truely TDF!! :) I skipped the rosemary and added a little oregano in place of it, and didn't use a boullion cube. I used Superior Touch Better than Boullion beef base instead. (I just like it better.) Everything else the same! I'll definately use this recipe for French Dip, but maybe I'll just do it in the pressure cooker frm now on. Thanks, though, for the best French Dip we've ever tasted!! :) Alls well that ends well!! ;) :) (Oh, and served on hard rolls topped with provolone and toasted and melted in the oven...AWESOME!!)"
"Thanks for this recipe! I would take this over any restaurant French dip sandwich any day! The au jus was right on target in terms of taste and consistency. After cooking the meat it in the crockpot, I shredded it and let it sit in the juices so they would soak in a bit before we had dinner the result was fabulous."
"Great recipe! I added a sliced onion on top as others suggested and popped in a totally frozen roast (grassfed from a local farmer/friend so I wasn't worried about bacteria). Cooked on high for 8 hours. Next time I'll used reduced-sodium soy sauce. Thanks!"