*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I have made several times--my teenagers love it. I do make a couple of changes. I add garlic, black pepper, (just a dash) and a couple of tablespoons of Kitchen Bouquet browning sauce. AND a little more salt. Use a heavy beer--no lite stuff-- It REALLY helps the flavor--gives it more depth. After a couple of different cuts of beef, I've found a siroin tip roast to be the best. Also if you let it cool a few minutes before slicing and add back to the juices for a while, it is much more flavorful. I love the buttered rolls with the au jus---melt provolone cheese under the broiler--yum!
This was amazing. I took a lot of advise from others. I used a chuck roast, Campbell’s Consommé, a can of Campbell’s French Onion Soup, added garlic powder, onion powder, a touch of worcestershire, and only half a can of beer. It took me 5 minutes to throw everything into the cooker. When I came home I sliced it up and put it back into the juice for another hour. I buttered the rolls and added shredded mozzarella cheese and threw them under the broiler until the cheese melted. This was a huge hit. My family loved it. Not at all dry. They can't wait for me to make it again. Trust me when I tell you this was the best/easiest dinner. You've gotta try it!
Wish I could make it 10 stars!! This recipe tales TIME..to cook, don't rush it! Slice your beef about 1/2 hr before you want to serve it and return it to juice. Wow!!! But wait, the next day take the leftover juice with bits of beef and make French onion soup with it. Serve over the leftover french bread in a bowl with cheese and slip it under the broiler for a minute. The BEST!!
I've relied on this recipe so many times before finally getting around to reviewing it. It's that good, and that easy. I always use a chuck roast. Even though it may not slice well, I believe it has superior flavor and is really well suited to slow cooking. It shreds up nicely, and is easy to spoon onto rolls for sandwiches. I use Guiness Draught, tho' I'm sure most any beer would work well, and I also add a few shakes of garlic powder and Worcestershire sauce.
I tried this recipe as is the first time and found it lacked some definitive quality. The second time I put the meat into the cooker with 1 pkt onion soup mix and 2c. beef broth, and added 1 sprig Rosemary, 1 large garlic clove, 1/2 tsp oregano, 1 tsp thyme and 1/4 c. soya sauce. I served this with French Bread Rolls to Die fOR. Raves from all my guests. Perfect with changes.
This is SOOOOO YUMMMMY!!!... My husband and I love it!!... I made just a few changes..I sprinkled my roast with some garlic powder and worchestire sauce when I put it in the crockpot.. I also added a can of mushrooms (drained).. When the meat was ready to be sliced I took it out and sliced it very thin and even shredded a few pieces then put the meat back in the crockpot for 30 more minutes to soak into the juice.. I didnt put butter on our french bread instead I toasted it with some shredded mozarella on it... The juice is so good and it smelled so good while it was cooking.. While I was slicing the meat my husband was eating it right out of the crockpot!!!...LOL..He has already requested it for next weekend when we have friends coming over.. Kiki (Brampton On Canada)
Holy Moly!! Yum!! I added the onion salt as suggested, also added garlic salt and minced garlic to taste,1 tea. worchestershire sauce, and had fesh mushrooms to throw in. I also sliced it thin and put it back in the juice to steep a short time. I put in on the toasted buns with Provalone cheese. This was awesome. I have leftover juices and thin slice beef to use as leftovers. I'll heat, thicken with cornstarch and serve over noodles. My husband will be in heaven again. Thank you for sharing. Pepperocini Beef was also five stars. Don't miss these two recipes.
FANTASTIC! MUCH better than any French dip recipe I've tried (including Giselle's French dips, another popular AR recipe). I waited quite a while to try this for 2 reasons. First, I had such a mediocre experience w/ Giselle's recipe, I wasn't in any hurry to make French dips again. Second, I thought these would be SUPER bland. Boy, was I wrong! :) Having said this, I did make a few minor changes. I rubbed my roast w/ .5 t ea. garlic / onion salt & pepper & added 1 T W sauce / .5 t of minced garlic to my crockpot. My beer of choice was 1554 (a dark ale made by New Belgium Brewing Co. - the same company that produces Fat Tire). I used plain 'ol beef broth, but next time I'm gonna use beef consomme (it's more concentrated / stronger). There are a couple of things to note: First & foremost, use a DARK beer. A stout or dark ale is perfect. Light beers will leave you w/ weak au jus. Next, a rump roast is also referred to as a bottom round roast. A chuck roast will also work, but will make your au jus greasy (it's a fatty cut of meat) & won't slice nicely (it's great for shredded dips). Finally, remove your meat, allow to rest for 10 min. & thinly slice / add back to the sc for ~ an hr. (to soak up the flavor of the au jus). Homemade onion rolls (claudygirl) toasted w/ garlic butter, piled w/ provolone / sauteed onions, spread w/ horsey sauce, broiled & served w/ au jus made for AWESOME samies. :-) I bet leftover au jus will be a GREAT base for French onion soup! Thanks lownwolf!
This recipe is a hit in my house - hubby & kids just love it. Be sure to use the darkest most syrupy beer you can find (e.g. Guinness) - it really makes a difference in the richness and overall flavor of the au jus. Yummy!!!