Total TimePrep: 15 min. Cook: 5 hours
Only thing I changed was adding 2 beef bouillon cubes. Delicious!
I made this according to the book, but I see in the "on line" recipe there has been at least one change. In the book, the recipe didn't call for LOW SODIUM soy sauce. I used less than it called for but it was still completely inedible, all you could taste was the soy sauce and the salt was off the charts. Yuk, I then tried watering it down and that didn't help enough. I had to rinse off the beef and then I added an au jus packet that I had and then it was okay. Even with this change to the recipe using low sodium soy sauce, I dont know that I would try this again, the memory was that bad. A tip for the person that said it was too dry. I found that it was drying out while cooking so I added another 2 cups of water and turned it down to medium (300 degrees) and then it cooked up tender and juicy.
We really enjoyed this, first as a traditional French dip and then we had leftovers over tender, cooked barley. It’s a keeper!
I’ve made this twice exactly as recipe is written first time the 6 hrs on high the meat was over cooked! This time i cooked it for 4 hrs and meat is dry and over cooked! I bought a 3 pd piece of meat (exact kind which is called for) what’s the secret to making it amazing as everyone says it is?
I've been making this recipe for 18 years, and it's a family favorite. I don't use rosemary, but DO toss in 2 bay leaves, and some crushed garlic cloves (3 or 4), as well as the called for peppercorns, thyme, and garlic powder. I also sprinkle the beef roast with fresh-ground pepper. I usually strain the solids from the sauce, then pour it back into the crock-pot, keeping just enough aside for dipping, then add back the shredded (or, in the case of last night's version, sliced because it wouldn't shred) beef to reheat. Excellent as always! (Hubby actually said he prefered the sliced instead of shredded meat.) I also always serve with some spicy horseradish for spreading on the hoagie rolls, though a side of sauteed onions to top is also great.
This recipe is almost the same as "French dip sandwiches", it's just a different cut of meat. This french dip recipe is a regular at my house, easy to put together and always savory and filling. I add a thin slice of cheddar to the sandwich before serving and will dip the cut side of the bread in the au jus on request. Sometimes I add beef broth, boullion, consomme and/or a can of french onion soup for extra flavor. The jus is very flavorful, it's restaurant quality...or better! The best part is the crockpot does all the work! Great for a holiday, a dinner party or a summer dinner that doesn't heat up the kitchen. Thanks!
Meat was really tender & the broth was perfect!. Definitely a keeper.
This was really good!
Absolutely THE BEST ! as a former caterer, I'm always looking at recipes, and when I come across one like this that has such rave reviews, I have to try! This one is just fabulous! instead of the 2 cups of water, I used one can of beef consomme, and the balance of cups as beef broth. The depth of flavour is just phenomenal. Definitely add the rosemary and thyme, they add so much without being over powerful. 5 stars!!!!
This was excellent. I added a beef bouillon cube to add a little flavor and served on kaiser rolls because that's what I had on hand. Add a salad and french fries and it was a restaurant quality meal.