Reviews for Easy Slow Cooker French Dip
Excellent. I used Bass beer and seasoned the meat a little beforehand with sea salt, pepper, and garlic. Delicious and very easy. I also recommend making the sandwich open-face and adding some cheese and then heating the whole thing up in the oven.
I'm not quite sure how to rate this as I wasn't sure how exactly a "french dip" should taste. I followed the recipe as is (and used a dark beer) and added some salt/pepper/garlic & onion salt/worcestshire sauce on the meat. It tasted like a regular roast but it did make a great sandwhich. My sauce was not dark at all and was a little oily from the meat (I used a chuck roast). Either way it was a pretty simple and darn good meal to make and will definitely get made again.
this recipe was exceptional & flavorful, in fact, I'm disappointed that I only tasted 2 slices of beef because it went that fast! There were no leftovers, not even a drop of au jus. The beer I used: Black Toad from Trader Joes. I included the following to recipe: sliced whole onion, sliced large bell pepper, kielbasa smoked sausage cut into 4 inch pieces (put these on the very top), fresh ground pepper. While this was cooking, I baked "French Baguettes By Judy Taubert". They were perfect for this french dip.
I followed this recipe exactly as written aside from adding some fresh sliced onion and garlic to the crock pot. I sliced the beef ~30 minutes before serving and put it back in the crock pot. I sliced french bread instead of rolls, and I put sharp provolone and mozzarella on it before putting the bread under the broiler. Served with caramelized onions on top this was a huge hit. My girlfriend (who is not big on any kind of beef) loved this meal, and wanted to have the leftovers for dinner the next night! I will definitely be making this again, thank you!
I don't eat red meat, however, my hubby and kids loved this. The meat turns out very much like a pot roast and was very tender. I did taste the sauce and I thought it was wonderful. I added garlic and onion powder to the sauce and in lieu of the bouillon cubes I used two small cans of beef broth.
This was a very easy recipe. I made a few changes based on what the other reviewers said like adding more seasoning, onion soup mix and omitting the beer. I only added a half packet of onion soup mix but will add the whole packet next time. Slicing the roast and letting it simmer in the juice for an hour or so is a must. Even when I reheated the leftovers I did the same and the meat was still tender and juicy. The two of us had 3 meals out of a 3 3/4 lb. rump roast. Give this recipe a try--I'm positive you'll make it a second time!
Wonderful recipe. No changes made to the original recipe. Don't forget to toast rolls which will prevent soggy sandwiches. The key to a juicy beef is to slice and place in juices for an hour before serving. I will use this recipe often. Thanks
My husband LOVES this frech dip recipie. That says a lot seeing how we don't eat much red meat. We broiled the rolls, added the meat and then topped with swiss cheese on both halves. Pop them back in the broiler (open faced) until cheese is melted. Fabulous! So easy I couldn't imagine it being so GOOD!
I really like this. Just remember to be sure to trim ALL of the fat off the meat, as I forgot to do this step, and the next day, the entire thing was a big white soup (from all the fat).
Three things to say: yum, Yum, & YUM! This is a five-star recipe that everyone will love! Don't change or omit ingredients.
We LOVED this, we have a deepfreeze full of buffalo which we are finding tough and chewy but even it was great cooked this way. my kids (4 and 5) loved it too. we dumped the leftovers over pergoies and baked it for an hour, that meal was a hit too! thank you for the recipe. p.s. I am an "Arby's" addict but live far from the city this was just as good!
WOW!!! Amazing!!! I rubbed the rump roast with garlic and pepper before placing it in the slow cooker. Used a dark beer (the whole bottle) and sliced the beef 40 minutes before it was to be served and put it in the juices and let it sit on the "warm" setting. Simply delicious!!!
This was incredible! Followed other reviews: sliced the meat and put it back into the broth. Keeps it moist and juicy. Was so easy. Assembled it the night before in the crockpot, kept it in the frig, then in the morning put the pot on the base and turned it on. Couldn't have been easier early in the morning.
My husband is one of the pickiest eaters in the entire world and he loved this recipe. The next day you can make cold beef sanwiches with the leftovers for lunches.
Great flavor. I did trim the exterior fat and brown the roast before putting it it the crock pot. However there was a little more fat in the French Dip than I wanted. The next time I am going to prepare it one day ahead. This way I can skim the fat off the top of the liquid and the beef is easier to slice thin when it has been chilled. I liked other reviewers suggestions for adding onions, provolone cheese or mushrooms to the final sandwich.
I made these bad boys for a packer game not to long ago. They were fantastic!!! I only had muenester cheese on hand... that did not make a difference these were phenomenal. will make again. no doubt about it.
I'm from LA where the French Dip originated at Phillipe's. They always use carrots, celery & onions as they cook the meat & to flavor the au jus. So I placed two carrots (cut in 1/2 crosswise), 2 celery stalks & a bay leaf. (I didn't serve these, just for flavoring.) I didn't have condensed French onion soup, so I used a packet of dry. I figured there was enough onion from that. I also took other raters' advice & used only 1/2 the beer. It was OUTSTANDING! My father in law said it was as good as Phillipe's! and the only complaint was how little leftovers there were for lunch the next day! THANK YOU!
This was a good recipe and so easy. Used 6 pounds of chuck roast and cooked for 8 hours. I added garlic to the crockpot for extra flavor. As many reviewers suggested, after slicing the meat, I put it back in the juices and let it sit for 1/2 hour after turning the crockpot off. Broiled provolone cheese on French Rolls; I think this is better than butter. Served roasted garlic potatoes, tossed salad and the "ratatouille" recipe on this site...perfect blend of flavors.
Bland and boring...
Very good and soooo easy to make.
Made this last night and am just now sitting down to try it. Oh yum! Whoever said these sandwiches don't taste like other French Dips -- I disagree. On high quality hoagie buns, I'd say this as good as any french dip I've ordered in a restaurant. Better that most even. I was worried about the meat shredding instead of slicing, but that's really not a big deal. The beer was reduced, and I used a dark ale (1554). Used approx. 2 lb. chuck roast, 1 can of beef broth, 1/2 can of condensed french onion soup (in beef broth, the can states), and as suggested by reviews, 1+ tbsp. of Worcestershire sauce, a sprinkle of garlic powder and black pepper. I also went ahead and put in a tbsp. of McCormick au jus gravy powder mix, just to make sure the flavor was on the mark, though it might not have been necessary. Cooked on low for 7 hours total. Added provolone cheese to the hoagies and broiled. Served with lightly salted organic potato chips. Oh so good! These would be awesome (and easy!) to serve to guests. The au jus is fabulous!
Great recipe, and worth making often. I like to sear my roast with Lawrys seasoning before putting it in the crock pot, and it gives it a little more flavor! Try doing that for an excellent roast/sandwich.
Dinner was being cooked while everything else was done away from home. It was great even without the beer! I added the can of condensed mushroom soup but since I had no onion soup I just added some water, salt and a quartered onion. I also added a TBSP of Lea and Perrins and a dollop of roasted minced garlic. The meat was tender and still soupy by the end of the day (about 8 hrs) so I emptied the crockpot into a regular pot and simmered off the excess liquid while I baked the bread (not yeast bread!). It was served as a sandwich with coleslaw (leftover coleslaw) as the "lettuce" and provolone cheese. Some of us ended up with more than one serving but since the breads were small and airy and we did not always include cheese, I think it was still a balanced meal. Thanks for all the reviews and the great recipe.
It was good, but for some reason, my beef doesn't come out as tender as other's seems to have.I have made this a couple of times. Also, th second time I made it I couldn't find condensed frnch onion soup, so I just used a can of Progresso french onion soup. Big mistake! The "condensed" soup makes it much more flavorful.
I can't say enough good things about these sandwiches. Everybody cleaned their plates. Do follow some of the suggestions and slice the meat part way through cooking so it doesn't fall apart. Serve on toasted buns and melt some provolone on top if you like. I served it with the Restaurant Style Cole Slaw from this site.
Goooooood! I thought I had onion soup in the pantry, but I didn't so I used a packet of onion soup mix and -following some of the other reviewers- a dash of worchestershire sauce, a little garlic salt, and some onion powder. YUM! We melted provolone on our rolls and dipped, dipped, dipped!! We had french fries and coleslaw with it and it was a good, no fuss, easy dinner! Thanks for the recipe, Robyn.
This was AWESOME and truly the best French Dip I have ever eaten. Even my picky kids loved it! I sliced the beef after two hours of cooking, which worked out well. I buttered the rolls and toasted them on a griddle. We topped our sandwiches with sauteed onions, green pepper and Provolone cheese. Absolutely delish!
The meat was great, but the dipping sauce was bland. I took the advice of another rater here and added some onion soup mix and a splash of soy sauce. Much better that way.
My family loves this. I've been making this for better than a year and it is still highly requested. I serve it without the bread with garlic parsley potatoes and green beans cooked in bacon grease. I do suggest shredding or cutting the meat after it is cooked and then returning it to the pot for 20 minutes to let the juice set into the meat. It is SOOO simple and yummy!!
My family loves this recipe, and I love how easy it is to make. It tastes best if you use a dark beer. The dip is pretty salty, so I always use a reduced salt beef broth. I have also substituted cola for the beer, and it's very good that way as well. I add camelized onions on the sandwiches.
WOW! These taste amazing!!!
This is a family favorite! I have tried a few different kinds of beer and porter is definitely best. I also double the beef broth and use a package of dry onion soup mix. Plus I throw in half an onion (diced) and 2 cloves minced garlic. I like it best when the beef is shredded rather than sliced. Yummy!
This was a great recipe. I altered it a bit. Deleted the can of beer and added a pkg of au jus mix, and instead of using canned onion soup I used a pkg of powdered. Added 2 cups of water. It was so yummy!!!!
This was very good. I followed the recipe as stated. I think the cut of meat I used was a little tough though. I will definately make this again trying a different cut. Thanks for sharing!
My entire family enjoyed this recipe. I browned the roast before putting in the slow cooker. I then sauteed 1 large onion to add the the liquid mixture. My suggestion is to use a better cut of beef. I've made this quite a few times, and sometimes will serve the beef on hard rolls with melted provolone cheese. Hard to beat!
I made this dish for a weekend, mid-afternoon lunch with about 4 people - they loved it!! Just used beef bouillon granules and dehydrated mushrooms. One of my guests provided the french bread - homemade! Added a potato salad and green beans - makes a great meal. Used the leftover beef & au jus in a quick beef stroganoff.
This recipie was awesome! I used the left over au jus to make a french onion soup. There were only two of us eating, so I only used a 2 lb roast, but next time I will use more so I can have more leftovers! This is what I did to make the soup: Slice one onion and cook over medium heat with 4 tablespoons butter. Stir constantly until transluscent, you do not want the onions to brown. Add au jus, 1 tablespoon dry sherry and 1/4 tsp. thyme. Simmer for 30 min. Place into oven safe bowls, slice french bread on top and cover generously with provolone cheese, do not alow the cheese to sink into the bowls. Put under broiler until cheese is slightly brown and bubbly. If you are serving for a large group, you may want to put in more beef broth in the crock pot.I will DEFINATELY be making this again!
This was a wonderful recipe. Very simple. The beer added a wonderful flavor. Instead of using this recipe for sandwiches I served it as a regular dinner menu with garlic mashed potatoes and green bean. It was so tender it could be cut with a fork. My husband and I loved it.
I have made this several times without changes and it is wonderful! Today I made it again but had forgotten to pick up the condensed French Onion soup. Instead I threw in a packet of dry onion soup mix and it was just as good or maybe even better!
Husband skeptical and then went back for seconds (and thirds!).
This is without a doubt the best French dip ever. We don't drink so instead of beer I used Pepsi. I let the roast marinate overnight in just the Pepsi. The next morning I mixed in the onion soup and as another reviewer suggested, Consomme soup. When I got home from work I sliced the roast thinly with the electric knife and then but it back in the crock pot until we were ready to eat. It was so moist and tender. I diffently will be making this often.
I wish I could give this one more than 5 stars! I took the advice of others and used one can of french onion soup and one can of beef consomme. First time, I tried without the beer. Was a little salty. The second time used a half can of beer, and really made the difference. Told my friends and now it's become their favorite dinner recipe!
This was fantastic! I made several changes according to other reviews. I used a 3 lb. bottom round roast. Other reviews said this cut of meat tasted like leather, but mine was melt in your mouth delicious with a few modifications. I rubbed the roast with garlic powder, and browned all sides in olive oil. I cooked it on low for 4 1/2 hours, used beef consomme instead of beef broth, and also added worchesterchire sauce to the recipe. After 4 1/2 hours, I took the roast out, let it sit for 20 minutes and sliced it very thin, put the meat back in and turned the crockpot off for 4 hours, then turned the crockpot back on low for an hour before eating. I toasted french bread with provolone. The meat was extremely tender and everyone's requesting that I make it again!
I'm sure the recipe was perfect as written…but I have to twiddle with things. As other reviewers suggested I used beef consume and added a packet of onion soup mix plus 4 cups of water. When I do french dips in the crock-pot I like the roast to be completely covered with liquid so it doesn’t dry out. I also added some onions and mushrooms I had leftover from the day before. This got the best complement I've ever received…my 16 year old stepson who is a very pick eater said this was the best food he'd ever tasted. That's a lot coming from a teenager! Thanks for sharing…I'm sure this will be in my monthly rotation.
Oh my gosh! My ENTIRE family wents absolutely nuts over this! It was gobbled up! This has taken first place as my FAV recipe! We added some sliced swiss while toasting the bread, but otherwise left the recipe alone! Leftover broth makes for excellent vegetable beef soup starter! PS--used Guinness beer and I think that made it even more excellent! Try it with a dark beer.
i definitely would leave out the beer and replace it with broth, but the meat was perfectly done. Will make again
Made this last night for dinner, and I'm so glad that I did. Definitely make sure you cut the meat and then let it soak in the juice before serving. I added some black pepper, garlic and worcestershire sauce. These are really good with melted provolone. Can't wait to have them again.
Delicious and easy! 4lb sirloin or chuck roast, salt & pepper then sear on all sides. 2 cans Campbells beef consomme, 1 pkg Lipton's beefy onion mix, 1/2 t onion powder, 1/2 t garlic powder, 1 T Worcestershire sauce, 1 clove garlic minced. Put in SC on low, 7hrs. Make day b/f, so can refrigerate and skim off fat. Serve with buttered/toasted rolls, w provolone.
Absolutely WONDERFUL melts in you mouth! And for anyone with a whole family of teetotalers like mine, who wouldn't hear of having beer in the au jus... It tastes just as good without! Just add 12 extra ounces of beef broth to make up the liquid volume.
I usually ALWAYS read the reviews before I make something because people have figured out how to make it a 5 star recipe. However, this time I didn't...and I regreted it. The meat was so blah! It shredded when I tried to cut it. After reading the reviews it looks like the ones that did give it 5 stars added a lot more seasoning. I will definitely add what others suggested next time to give it some flavor. Pretty disapointed.
THIS RECIPE IS SO DELICIOUS! We like others smothered it with Worcestershire sauce, garlic powder, Liptons Onion dry soup, but we added McCormick Grill Mates Montreal Steak seasoning too. Then added the Campbells French Onion soup and Fosters Beer. Cooked on low 6 hours, took it out and shredded it and put it back in for 1 hour. Then put it on french roll with melted cheese or make into tacos. SO GOOD AND EASY!!!
WOWSA! Seriously easy to make (throw it all in at once in the morning and walk away), and it was absolutely delicious. I loved how the meat fell apart by the end of the cooking time. So simple and delicious for these rare occasions when I cook beef!
Loved this recipe. Made a few changes, added pressed garlic and package of onion soup mix. I grilled the bread with provolone cheese. Will be making this again.
After following suggestions from other reviewers, I think I've got the perfect sandwich. (1) I added two cans of French onion soup, the beer, garlic and a couple of bay leaves. (2) Seasoned the finished broth with a little salt/pepper and added a small sprig of fresh Rosemary when reheating the sauce. (3) I sliced crusty rolls and drizzled them with a little olive oil and popped them into the toaster oven until slightly browned; then ran a garlic clove over each side of the toasted roll. (4) I then started assembling the sandwhich; the sliced meat on the roll, sauteed onion and then a slice of cheese (I used Swiss because I had it on hand). (5) Lastly, I placed the "sammies" on a foil-lined sheet pan and covered them loosely with foil. Left them in a 350 degree oven just long enough to melt the cheese. My husband is the king of French Dips and he gave this recipe two thumbs up. Can't argue with success.....will be making these again......they were outstanding!!!
I've prepared this many times for my family, and we love it. I do make a few changes, I rub the beef with salt, cracked pepper and garlic powder than brown on the stovetop before adding to the crockpot. It gives the meat much better flavor and color. After I add the roast to the crockpot, I brown a sliced onion in the drippings in the skillet and then add to the meat. Used low salt onion soup mixes because the first time I made this it was salty. I serve this with the onion, sauted mushrooms, and swiss cheese. Just slip the sandwiches under the broiler to melt before serving.
Try it....it is GREAT! I added a few shakes of worchestershire sauce and onion powder. As said before, the toasted french bread is a must. Definitely a keeper.
Really good french dip "juice" but I had to make the beef a little longer than the recipe called for. Since this is just for my husband and myself, after I cut off some for the sandwiches, I cooked some carrots, potatoes and onions in the juice in the crockpot, thickened it with a little flour and had a great beef stew the next night.
I am always looking for good recipes for the slow cooker, being a working mom. This was definitely a crowd pleaser. Indeed you can taste the beer in the flavor of the meat but thats a plus with my family.
Followed tips from some of the reviews. This was awesome. Threw a bouillon cube in after slicing the beef and putting it back in. Can't wait to try French onion soup tomorrow!
This was a huge hit in my house. I sliced the meat and added 1T Worchestershire Sauce, 1/2t salt, 1/2t pepper, and 1t minced garlic the last hour.
Amazing dish! My boyfriend says it is the best homemade french dip that he has ever had. I used a porter (dark beer) based on the reviews and it gave great flavor. I also seasoned the meat with garlic salt, salt and pepper. I drizzeled olive oil on the bread and broiled it with mont- jack cheese. MMMM! Thank you for the recipe!
Absolutely delicious sandwich! Like a few reviewers, I made a few minor changes to add a little more flavor to it. The night before cooking, I seasoned the meat with onion powder, garlic powder, black pepper and worcestershire sauce and set it in a ziploc bag overnight. In the broth I added some diced onion, mushrooms and green pepper. Regarding the french bread, I used philly steak buns. I coated the inside with butter, and lightly seasoned it with garlic salt, pepper, onion powder, parsley and thyme then toasted them under the broiler (like you would for garlic bread). Everything turned out great. Next time I think I will try using a darker craft beer to see what that does to the flavor.
**GREAT** We had this tonight & everyone here loved it--even my picky 8 year old! I browned a 4 lb. Sirloin Tip; added 2 minced cloves of garlic & a sprig of fresh rosemary, which I always use to flavor beef. As for the beer, I used a full bottle of Samuel Adams Cream Stout. Everyone was surprised about that, as you could not detect any beer in it. I cooked the roast on low setting for 3 hrs, took it out & let it rest, then sliced it real thin. Placed it back into the pot for 2 more hours. Toasted some hoagie rolls & melted provolone cheese as others have suggested. NICE!!
Excellent! The meat gets very tender and moist, and the sauce is awesome. Do be sure to either take the meat out in time to slice it before it gets to the "shredding" stage, or slice it a little before it's done, and put the slices back in for a little while. Served with sauteed onions & green peppers, sliced pepperoncinis, and buttered/toasted hoagie bread with melted swiss and provolone cheese slices. The "condiments" took it a little past the dipping stage, but this recipe is great even if you have to use a knife and fork.
Very simple dinner! I am not a huge fan of this type of beef, but it was excellent. I used a chuck roast,followed the recipe exactly otherwise, and it was fabulous. I highly recommend this recipe for anyone looking for a no-work slow cooker recipe. Would probably be great for a Super Bowl party! Thanks for submitting!
This is an easy, delicious recipe. If you want to make Italian Beef French Dip sandwichs use the recipe and cover the chuck roast with small amount of olive oil, on both sides, sprinkle with oregano. Clean & slice one green pepper, add to crock pot. Add Greek pepperocini and very small amount of pepperocini juice (about 1/8 cup) into the slow cooker. Can use more juice if you like it spicy. Cook as recipe directed and serve on French Buns with beef juice for dipping.
Sirloin Tip Roast makes it better
My whole family loved this. I did make a few changes that worked well. Because I didn't have the soup that it called for I used a box of beef broth and added 1t. rosemary, 1 t. garlic powder, 1t. thyme and a packet of Lipton Onion soup mix (the dry stuff). The broth had great flavor. I also took the advice of others and cut it into thin slices after it had cooked several hours. This helps it really get tender and absorb all of the flavors. I also melted provolone cheese slices on the bread while toasting. Delicious!
It turned out wonderful. I used a 2 1/2lb rump roast and didn't change the proportions of the rest of the ingredients. I also cooked it, by mistake, on slow in the crock pot for 12 hours instead of 7. It still came out very moist. Slice it very thin. It is a little tough if sliced thick.
What a hit! I've made this several times now, used a variety of roasts or cuts and they're all good. The poker team loves it! I always use Guinness for that rich flavor. I saute some peppers and onions one the side for those that want it and melt provolone on the rolls. Put out lots of napkins and watch the feed fest!! Really good with wasabi mayo, too!
Yum! This is really good and really easy! Did this at the beach for an easy meal.
Excellent! (a little salty, used low-sodium broth...need to find a way to decrease salt even more next time if possible)
I used a regular beer and it tasted okay. Next time I'll try a light beer so there isn't such an overwhelming beer smell and taste.
I did not care for this recipe.
The first words out of my boyfriend's mouth were "oh my god...This is so good!" Enough said! (I did add my own seasonings and suggestions that others had, montreal steak, worcestershire, etc.) I could see it being bland without the extra seasonings, so really I could have given this 4 stars instead of 5. I'm feeling generous!
Bread came out a bit crispy but very good
I prefer my recipe that has a can of beef consumme instead of the beer. I didn't like the flavor of the beer in this. Love French dips though!
Very simple and really tasty. I couldn't find condensed french onion soup so I used beef consume, no beef broth and a package of french onion soup/dip mix. After reading the reviews I also sliced the beef and put it back in the juices for 30 minutes while I made the sides. This will easily become a staple at my house.
I also took the advice of other reviewers and used 1 can of beef consumme & french onion soup, 1/2 c low sodium soy sauce, minced garlic, garlic powder, onion powder, black pepper, thyme and oregano. Used a chuck roast and cooked it for 4 hours on high, then low for an hour, then sliced the meat on the diagonal and put it back in the crock pot for another half hour. Sauteed some yellow onion and buttered some hoagie buns, then put meat, provolone and mozarella cheese on the buns and broiled at 500 degrees for 5 minutes. My boys loved this!!!!!
My husband and son thought this was the best sandwich they've ever had. I only had a large can of French Onion Soup so I used it and no beef broth. The only beer we had was some Yuengling's my husband brought home from PA. He wasn't crazy about me cooking with his beer, but he did love the results of the meat cooked in it! Lonwolf32 - it is obvious why your recipe star rating is so high and why there are so many reviews - you have provided a delicious recipe. Thank You!
This was pretty good. I cooked it for about 10 hours and seasoned it well. Edit: I made this again with a few changes. 1) I used Campbells Consomme instead of broth. 2) I added a splash of worcestershire. 3) I used an Irish stout beer, Murphys. 4) I added onion and garlic powder. 5) I used a chuck roast. 6) Sliced the meat very thin before the last hour of cooking. 7) Served with provolone cheese.
Awesome! I did a coke instead of a beer with a little hesitation, but it was great! Next time I will do the beef consume for a little stronger flavor.
I love this recipe! I use 3lb rump with 1/2c soy sauce, 1c beef broth, and 1 tsp each: garlic powder and onion powder. (No Beer, no onion soup) DH loves this, as do kids. Lots of juice left to "dip" into!!!YUM!
Terrific! The meat was moist and tasty. I added 1/4 cup Worstershire sauce for depth of flavor and color, and strained out the onions before serving. Rather than buttering and heating the rolls, I simply toasted them under the broiler, then topped with generous portions of sliced meat and Provolone cheese then ran them under the broiler again until the cheese was melted. A very satisfying sandwich.
I added onion soup packet as suggested thank goodness i did, this really needs more salt=or something to make it more tender. I think it tasted more like a "roast" on bread than french dip.
Excellent...my biggest problem is making enough, company just keep eating. I do cover the roast in garlic granules first as add a little extra seasoning.
2397 reviews of this recipe and it has 4.5 stars. I have NO idea how that is possible. I made this for the first time today. Put ingredients, as directed plus 2 minced garlic cloves, in the crock pot this morning. I just got home, sliced the beef, tasted it and thought "OMG! How can I save this dish?!" For the flavor, I might as well have cooked it in water...bland, bland, bland!! I've added garlic salt, Worcestershire, Italian seasoning and a bay leaf. I put the meat, sliced, back in the crock pot and I'm hoping for the best. How disappointing!
Be careful this isn't cooked too long or you'll have "pulled beef"
So easy and so delicious! I have made the recipe several times, and the longer you let the meat cook and sit in its juices the better -- it will be tender and delicious. I used Guinness beer and also added 1lb mushrooms to the slow cooker. I will keep experimenting with other reviewers' suggestions but was very impressed with how the original recipe turned out. It is a hearty meal.
Easy and delicious! This smells so good in the slow cooker, and if you leave it in there long enough, the beef goes tender. I usually add a pinch of garlic powder in there just for extra flavour. Thanks for sharing the great recipe!
This recipe, although fast and easy, didn't impress us in the least, and we didn't keep the leftovers. The meat was wonderfully tender, but the broth tasted just like what it is, canned soup and beer. Rather like licking the inside of a tin can. It also had a canned mushroom taste, which was odd since there weren't any in it.It wasn't worth doctoring up. Sorry.
Pretty dry and no flavor. The buns were excellent and if they were dipped in the sauce it was even better.
SUPER DUPER YUMMY. Only giving it 4 stars because i thought the meat could have been a bit more flavorful. Made the following changes per other reviews- used a chuck roast, 2 tbs wostichire, some garlic and onion powder on the meat and a couple teaspoons of minced garlic. served w toasted rolls and provolone
My husband and I both enjoyed this. I made the recipe as written (used Guiness beer) but added some shakes of worchestire sauce, garlic powder, bay leaf, pepper and whole garlic gloves to the pan. I used Turano bread rolls and put butter and garlic powder on them and grilled them in a pan for a few minutes to toast. I then assembled the sandwiches and added shredded mozzarella cheese on top and put in under the broiler for a few minutes to melt the cheese and make it golden brown. Delish! Will be making this one again and again. Soooo easy!
I was extremely disappointed with this recipe. It tasted more like a pot roast than French Dip. I made the following changes that another person suggested but I would NOT make this again: I used: Campbell’s Consommé, a can of Campbell’s French Onion Soup, added garlic powder, onion powder, a touch of worcestershire
I used a chuck roast as per others suggestions. It was very tender, moist and lean. I added more salt and added garlic and onion powder. The reason I gave it only 4 stars was because it was still a little bland. Even though I added more seasonings it could have used more. I recommend this recipe just add more salt.