Paleo Beef Chuck Roast French Dip Recipe
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07/26/2002
Wish I could make it 10 stars!! This recipe tales Time..to cook, don't blitz it! Piece your beefiness about 1/2 60 minutes earlier you desire to serve it and return it to juice. Wow!!! But wait, the side by side 24-hour interval have the leftover juice with $.25 of beefiness and make French onion soup with information technology. Serve over the leftover french staff of life in a bowl with cheese and slip it under the broiler for a infinitesimal. The BEST!!
10/30/2007
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. Fifty-fifty though it may not slice well, I believe it has superior flavour and is really well suited to slow cooking. It shreds upwardly nicely, and is like shooting fish in a barrel to spoon onto rolls for sandwiches. I apply Guiness Draught, tho' I'm certain most any beer would work well, and I as well add a few shakes of garlic powder and Worcestershire sauce.
09/11/2002
This is SOOOOO YUMMMMY!!!... My husband and I love information technology!!... I fabricated just a few changes..I sprinkled my roast with some garlic powder and worchestire sauce when I put it in the crockpot.. I besides added a tin of mushrooms (tuckered).. When the meat was set to be sliced I took it out and sliced it very thin and even shredded a few pieces, and so put the meat back in the crockpot for 30 more minutes to soak into the juice.. I didnt put butter on our french staff of life, instead I toasted it with some shredded mozarella on it... The juice is so skillful and it smelled so good while it was cooking.. While I was slicing the meat my husband was eating information technology right out of the crockpot!!!...LOL..He has already requested information technology for next weekend when we take friends coming over.. Kiki (Brampton,On Canada)
09/30/2002
Holy Moly!! Yum!! I added the onion salt as suggested, also added garlic salt and minced garlic to taste,i tea. worchestershire sauce, and had fesh mushrooms to throw in. I also sliced it thin and put information technology back in the juice to steep a short time. I put in on the toasted buns with Provalone cheese. This was crawly. I have leftover juices and thin slice beef to use as leftovers. I'll heat, thicken with cornstarch and serve over noodles. My husband volition be in heaven again. Thank y'all for sharing. Pepperocini Beef was likewise 5 stars. Don't miss these two recipes.
02/06/2011
FANTASTIC! MUCH better than whatever French dip recipe I've tried (including Giselle's French dips, some other popular AR recipe). I waited quite a while to try this for ii reasons. First, I had such a mediocre feel w/ Giselle's recipe, I wasn't in whatsoever bustle to make French dips once again. 2nd, I thought these would be SUPER bland. Boy, was I wrong! :) Having said this, I did brand a few minor changes. I rubbed my roast w/ .5 t ea. garlic / onion salt & pepper & added i T Westward sauce / .5 t of minced garlic to my crockpot. My beer of choice was 1554 (a dark ale made by New Kingdom of belgium Brewing Co. - the same company that produces Fat Tire). I used plain 'ol beefiness goop, but next time I'k gonna apply beefiness consomme (it's more concentrated / stronger). There are a couple of things to note: First & foremost, use a DARK beer. A stout or night ale is perfect. Light beers volition leave you westward/ weak au jus. Next, a rump roast is likewise referred to as a bottom round roast. A chuck roast will too piece of work, just volition make your au jus greasy (it's a fat cut of meat) & won't slice nicely (it'southward not bad for shredded dips). Finally, remove your meat, permit to residual for 10 min. & thinly slice / add back to the sc for ~ an hr. (to soak upward the season of the au jus). Homemade onion rolls (claudygirl) toasted w/ garlic butter, piled w/ provolone / sauteed onions, spread w/ horsey sauce, broiled & served west/ au jus fabricated for AWESOME samies. :-) I bet leftover au jus will be a Neat base of operations for French onion soup! Cheers lownwolf!
02/07/2003
Made this yesterday for a VERY tasty supper! I Don't ain a slow cooker so I used one of my corning ware casserole dishes and put the roast in the oven for 8 hours at 250 degrees. Information technology worked marvelously! Instead of beer I used red wine. (Ancient Coast's Baco Noir, for any of y'all Canadian reviewers who are looking for an fantabulous red!) I as well added a tbsp of worcestershire, some onion and garlic powder and some thyme. We used hot buttered and oven toasted baguette for the sandwhiches, and broiled some sliced mozarella on top. A true gustation sensation, and although frenh dip is not truly authentic french fare, my French Canadian husband gave this 10 stars! Bon Appetit!
01/13/2003
I added 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder and 1 Tablespoon worshesire. 7 hours is perfect for a 4 pound rump roast. Cut meat every bit thin as possible. Makes enough of "a jus". My first crock-pot recipe and information technology is crawly. I highly recommend. Even ameliorate the next twenty-four hours
11/fourteen/2002
This recipe is a hitting in my house - married man & kids just love it. Be sure to use the darkest, virtually syrupy beer you tin can discover (e.one thousand., Guinness) - it really makes a difference in the richness and overall flavor of the au jus. Yummy!!!
12/23/2002
This was bland. And the meat took on the weirdest texture. What could I possibly have done wrong?
01/02/2008
For restaurant quality, make the following changes: Employ 1 pkg Dry lipton soup mix and an additional tin of beefiness broth/consume instead of the canned onion soup for a stronger flavor. Butter your rolls subsequently you split them, sprinkle with garlic, add shredded beef, peak with provolone cheese and broil until cheese is bubbly. If you really want to better this recipe add some sauteed onions and mushrooms. I e'er do!
02/21/2003
I couldn't read all 300 reviews (so forgive me if this has already been pointed out), but I idea I would add together that instead of the beer, you can substitute a can of cola, simply not diet. This is a very easy and timesaving recipe. It's also good served every bit is with vegetables as a chief course.
12/16/2013
Depending on what is in the freezer, I vary between a sirloin tip as it easily slices easier than other cuts, and a chuck roast which imparts more flavour. I season my roast the evening before with a mix of garlic and onion powder, fresh ground blackness pepper and kosher common salt letting information technology absorb the flavors. Add together to the crockpot in the morning, forth with the other ingredients and darkest syrup beer you tin can detect and you're in business organization! As other reviewers take noted, slicing the beef and adding back to the crockpot WITH the juices allows it to absorb more flavor. You simply can't become incorrect with this recipe! Superb!
03/thirty/2010
This was so easy to get together and was really tasty. I made it exactly equally the recipe states but added a little garlic and a few shakes of worcestire sauce to the sauce. I as well used a sirloin tip roast considering it was on sale, just, it worked perfectly. The sandwich was good, but, the leftovers were amazing! I saved the leftover dipping sauce forth with the beefiness. I didn't have much fat from the roast because it was very lean, so, I melted three tablespoons of butter in a pan so whisked in 3 big tablespoons of flour and cooked it for a few minutes. I then added a picayune flake of the dipping sauce from the roast and whisked information technology into the flour to get rid of any lumps. I gradually added the remainder of the dipping sauce into the pan whisking continually. Bring the gravy to a boil and then down to a simmer. Depending on how much of the dipping sauce you used with the sandwiches y'all may need to add together a little beef broth if the gravy is too thick. We didn't employ much of the sauce the kickoff night so had plenty left over. I sliced the leftover beef in slices and put into the gravy for well-nigh 7 minutes to warm upward. I served with whipped garlic mashed potatoes and infant peas. The meat was unbelievably tender in the gravy and my husband said if you could canteen the gravy you lot would be a millionaire! Definitely endeavour your leftover beef using the sauce as a gravy. Yummy!
04/16/2003
HELP recipe reviers!! I have made this twice and both times it comes out and then dry I could make shoes with it. I similar the broth and we've put melted cheese and grilled onions on it, but the meat is notwithstanding dry out. I really want to like this recipe but I recall I am doing something wrong with the cut of meat. Tin can't ever find rump roast, so what would you lot utilize? The butcher at the shop the other mean solar day said "bottom round roast" was the same every bit rump roast, merely it tasted atrocious. What cut of meat are people using where they are getting such good results?? Thanks!
eleven/12/2002
This was so delicious! I did not employ the beer, and used some extra Knorr french onion soup mix, as well equally a boullion cube with about 12 oz. of water to make up the missing liquid. I also added a few shakes of worchester sauce and some garlic pulverization as some other reviews had suggested. I sliced the beef as thinly as I could with a regular knife and returned to the crock pot for the last hr, and the beefiness was then tender and juicy. The cut of meat I used was a sirloin roast. It was then easy and then good, that I will brand this again and again for my family unit.
07/04/2002
If you lot dislike beer, don't permit this recipe scare you! I hate beer, but I LOVED this sandwich!
12/thirty/2002
Oh my God this is a great recipe!!! The only thing I did differently was add a niggling more common salt. I used a 12 oz. canteen of MGD and Campbells make beef goop and french onion soup - they are condensed and so they have more flavor. Cooked information technology for 7 hours per the recipe, sliced it (if information technology falls autonomously when slicing, turn it and slice information technology the other way) and put it back in the crock pot for another thirty mins or so. Buttering the rolls and putting them in the oven REALLY helped to make this taste great likewise. This is one of the best recipes I've had from this site!
02/07/2011
I've made this several times with different beers and it comes out great every time.
01/21/2003
WOW! This was incredible! I don't buy beer, so nosotros used worchestire, beef boullion cubes, onion soup mix, garlic salt, and onion powder like suggested. I was nervous nigh it-I didn't know how it would turn out and I was serving it to guests. But it turned out perfect! I likewise cut the meat an hour before and let it soak in the juice for the concluding hour. I served it with French Breadstuff Rolls to Die For (likewise on this site), and it was a HUGE hitting! My family even requested it once again tonite! Cheers for the recipe and everyone who gave tips in their reviews! This is my favorite recipe from this site!
03/01/2003
This is a good recipe with the Guinness and next time I will try information technology with some red vino instead. I used ½ can of Guinness and could find the season in the sauce at the end just information technology was good with the meat. My DH just didn't dip in information technology very much then next time the wine. I slivered garlic and poked it in the meat in several places and covered the meat with Roast Seasoning; then topped with some dry oregano, chopped fresh rosemary and a few splashes of Worcestershire. For the sauce I used a can of Campbell'south Consommé, a tin can of Campbell's Onion Soup, and some Swanson's Chicken Goop and ½ of a 15 oz tin of Guinness (St. James Draught). To the soup I added: 2 sprigs Thyme, 1 sprig Rosemary, Bay Leafage, pinch dry oregano, pinch of saccharide, ½ onion, sliced, garlic cloves, roughly cut, a pocket-size cut-upwards carrot, and 3 dominicus dried tomatoes. I also agree that slicing the meat ahead of time and and so returning it to the pot for about an hour is a large help! I will definitely do this i once again with some red wine. Thank you TO YOU ALL FOR HELPING THE Residuum OF US READERS Make OUR DINNERS BETTER WITH YOUR Advice!
09/24/2006
This was wonderful and I know I will be making it again. The sauce for dipping is perfect with just a hint of the beer that isn't overpowering. The simply thing I will change next time is to add onions.
01/23/2011
5 stars for this! I added a few Tablespoons of worchestershire and some garlic common salt because I felt the end product lacked a lilliputian flavor and with these changes it was perfect! Served it upwards on some dutch crunch rolls with mayo and provolone cheese! Delicious dinner! Thanks for the recipe!
06/24/2011
I make this on a semi-regular basis, but with a few alterations that make a very tasty French Dip. I utilise ane cup soy sauce, ane tin can of Campbells Beef Consumme' soup, ane parcel of Lipton Onion Soup mix and vi cups of water. I besides add 5 garlic cloves, 1 bay foliage and a sprig of fresh rosemary. So yummy!
10/23/2006
I have fabricated this several times, and with a few changes information technology is a great recipe. I used chuck roast, which is seared offset with a coating of garlic common salt, garlic pulverization, and onion pulverisation. I used 2 packages of Knorr french onion soup mix, 2 cans of beef broth, and one 12 oz can of calorie-free beer (we like lots of au jus). I cook it for nigh 7-8 hours, and so shred the beef, and put it back for some other 60 minutes or two. I toast the breadstuff under the broiler, and add provolone cheese to the sandwich. Simply perfect! Thanks!
02/05/2011
I forgot the beer, merely it didn't thing -- this is notwithstanding a terrific recipe! I did season up the meat earlier putting it in the crockpot, using a little Montreal Steak seasoning, onion and garlic powders. I too added a few drops of Kitchen Boutonniere. If you can brand this the twenty-four hour period before you want to serve it, y'all tin can remove the meat, slice it, and split up it from the sauce. Chilling the sauce will allow you to remove the fatty, which I idea made it much better. It was a fiddling greasy for me the outset dark, although my boys didn't seem to mind! Buttering and toasting some overnice hard steak rolls and then melting the cheese on them before loading them up with the meat is not-negotiable! I will definitely be making this again and once more!
02/08/2007
We loved this recipe. I took some tips from other users and used a chuck roast. I put the roast, beer, stale onion, worcestire, garlic table salt, garlic powder,pepper, beef stock, au jus gravy pack, and french onion soup into the crock and let information technology cook on low for eight hours, basting once in awhile. I sliced upwards the meat and returned to the juice for boosted hour. I buttered the rolls, added some shredded cheese and put the under the broiler for about vii minutes. The run across was so tender and the dipping sauce was excellent. I will definitely make this again! And so easy, the crock does all the piece of work!
12/05/2011
Came out very good!! ___________ I used one can beefiness broth, 1 can consomme, ane can french onion, one tin budweiser, 1 packet onion soup mix. The aus jus was very tasty, simply I felt similar the meat could accept been more seasoned, next time I'll rub the meat in garlic or something. I had information technology cooking for a long time so the meat was too tender to slice, so I just piled it on breadstuff from panera with provel cheese. Cheers for this recipe!
06/05/2006
Virtually likely would take been 5 stars, but most likely operator fault! Used rump roast less than four pounds, but information technology only needed the crock for near 4 hours on low setting. It was a little dry, but....I made the mistake of cut it down. Don't do that! I call up that made it a flake dry. Inside of meat was incredibly tender. Recipe every bit is, plus added the McCormick au jus seasoning. Big crusty french rolls, meat sliced very thin, provolone cheese (y'all have to!), and au jus. I made this forth with the Assured Broccoli Salad (from this website) last nighttime for a light dinner. Boyfriend loved it. French Dip leftovers today for lunch and he asked me to make more of the broccoli salad (a guy that likes broccoli?). Thank you for the recipe. I'll definitely make again.
05/23/2009
This was the beginning fourth dimension I ever attempted to make a french dip and let me tell you this recipe is the bomb. I didn't fifty-fifty add the beer merely a tin of beef broth and the french onion soup. I did season my meat with garlic and pepper. I let it melt on low overnight and then in the morning I put in the frig. That afternoon, I cut the meat into thin slices and put information technology back into it's juice. When dinner rolled effectually, I just heated it up in the crock pot. It was and so juicy and tender. I served my sandwiches with horseradish sauce from this site and melted a white cheese on summit with onions and peppers. I will be making this once again for sure!!!
ten/22/2012
I have made this several times and it is bully! It is a perfect recipe to brand if you are having visitor. Only have your bread gear up. We like ciabatta rolls. I butter and then sprinkle with garlic powder, toast in the oven for five-6 minutes and then add the meat and the provalone on the bun , pop back in the oven for three minutes and serve with the dip! Oh... if you take an electrical knife it makes cutting the meat easier to slice thin. Employ A DARK BEER! Yummy!
x/xxx/2006
Sad, but this i was only bad. The meat was tough and bland. The au jus turned out okay after I added tons of garlic, onion powder, onions, and worchester sauce. After 7 hours, I pulled out the meat, cut information technology upwards, and added it back to the tiresome cooker for an hour to make information technology juicier but it still was non great. I would non brand this again.
04/13/2007
Very good. I omitted the beer and it was great.
12/21/2002
I'm non sure if this could be any easier. I accept been then buisy getting prepare for Christmas & really haven't had much time to cook. Throw ingredients together, plough information technology on & walk away. I didn't take whatsoever french onion soup on mitt, so I sliced an onion & added that, I also added ane/2 packet of Italian salad dressing mix (it was sitting on the counter getting on my fretfulness). Delish!! Eat some sandwiches & drink some beers - Happy Holidays!! Thanks Robyn!
11/14/2010
This is awesome and so easy! I followed other reviewers and added the browning sauce (2 tsp) and about 2 tsp of garlic. I did not have 7-8 hours but I also merely cooked 2lbs of meat so I put information technology on loftier and let information technology cook for four hours. Then I pulled it out, cutting information technology and put it back in with two tsp of light salt. I permit information technology cook another 45-55 minutes while I toasted the rolls and melted the provolone. My family loved this recipe! Thanks so much!
11/07/2010
Just added a bit of garlic to the original recipe. Added Provolone to the rolls. Oh so yummy. Hubby enjoyed it - and he's non a big fan of beef. Will definately brand this one again.
eleven/14/2005
This recipe e'er amazes me everytime I brand it! I make modifications to mine, however. 1 can of condensed Onion Soup, i tin of beef broth, i beer and 1 bundle of McCormick "au jous" packet makes a WONDERFUL sauce, even better than if you merely keep it to what the recipe says. Try it, it'll add together that extra flavor to the dip!
12/08/2010
Uncomplicated and Delish ! ! !
03/x/2012
YUM! I fabricated this as stated except I followed others tips: 1) Sliced the meat upward after about six 1/2 hours and put it dorsum in the Jus for another hr. 2) Toasted the rolls, and so loaded them up, and put some provolone cheese on top & and so broiled till melted. 3) Sit down back and savor the praise... Everyone loved these and I will exist making them once again! THANK You lot FOR SHARING!
12/26/2009
Fantastic!!! I used a sirloin tip roast and cooked on loftier for three hours because I was very tardily getting this into the tiresome cooker. I then sliced the meat and returned it to the deadening cooker on depression for almost 45 minutes. Added a footling garlic and blackness pepper for extra flavor. Crawly recipe and it couldn't be easier to throw together. We will definitely be having this again. Cheers! :)
02/26/2007
So like shooting fish in a barrel and succulent. The meat comes out and so tender!
05/23/2006
OMG, this came out perfect! Information technology was so delicious, we're distressing nosotros merely used a ii.five pound roast, nosotros want more leftovers! I melted some provelone cheese on the bread when I was toasting it, and it was just perfect. Thanks for a bang-up new weeknight staple.
12/04/2006
I idea the dip was a bit bland as if information technology was missing something. I followed recipe exactly. The meat was delicious though. Very tender. I think the dip needs a lil spicing upward. Very important to trim every bit much fat off meat every bit possible or you lot volition end upwards with a greasy tasting dip.
12/27/2008
FANTASTIC! I fabricated this for Christmas. Needless to say it was a hit. I used a Sirloin Tip Roast, Guinness Beer, Beef Consommé and French Onion Soup. Like many suggested I rubbed minced Garlic on roast and added a few shakes of Worchester Sauce. I bought a 6 lb roast cooked it all night ten hours on Low. In the forenoon took it out cooled in fridge for several hours and then sliced it very thin. I added it back to crock pot for 4 hours on high and served with hard rolls. I gave everyone selection of cheeses. I had provolone, mozzarella, and cheddar which I melted on roll. This is defiantly a keeper. I suppose this volition be a requested for every Christmas and will brand throughout the twelvemonth.
12/xiv/2010
These sandwiches could requite the pub a run for their money! My hubby isn't a big beef eater merely came back for seconds and leftovers the next twenty-four hours. You must toast the buns and add provolone cheese to truly experience the awesomeness of the sandwich!
03/18/2008
Wow this is good!! I read SO many reviews to make sure that I did this the right manner for best season. Here'southward what I did: Used a chuck roast because it was BOGO at grocery store and used a rub of minced garlic, worcestershire garlic and onion pulverization and pepper on both sides before calculation other ingrediants. I too chopped and added an onion with the intention of making french onion soup with the leftovers every bit other reviewers suggested. I used Icehouse beer because it's what I had on hand. After it cooked on depression four hours, I tasted the juice and information technology seemed a bit banal so I added garlic table salt and that did the trick! My husband could non go enough of this and we ate french dip ii nights in a row and then I fabricated soup with the leftovers!! Try it, you lot won't exist disappointed. It is a very easy meal to fix and forget :o)
01/18/2004
This was corking. I took $.25 & pieces of others' advice & concluded up rubbing Worcestershire sauce & garlic pulverisation on a chuck roast, and then searing it before putting in slow cooker. And so I used: ane can cambell's beefiness consomme, 1 packet lipton onion soup, two cups water, 2 cloves minced garlic, and 12 oz. Guinness beer (I really call up a high-quality night beer is all-time. You don't taste the beer at all, but even if you did, it would be the adept stuff!). I used an electric knife to piece the meat. So I strained the liquids to become a clear broth, returned broth & meat to the cooker for one more 60 minutes, then strained & skimmed the fat on the broth again earlier serving as an au jus. It was fabled & well worth the attempt! Thanks!
05/08/2010
My Grandmother used to make the BEST french dips on BAGELS & with SWISS CHEESE, just since she'due south passed on I don't know what her exact recipe was. I definitely added her unique touches to this recipe & lovely tips from y'all guys when I made this & it turned out SUPERB! I used a 2 lb CHUCK ROAST (next fourth dimension I will apply 4lb (which is most $16) because 2lbs didn't offer that much leftovers), fresh Apparently BAGELS (get the ones in your bakery), SWISS CHEESE, 1 can beef broth, i can beef consume (instead of french onion soup), ane Lipton Onion Soup Mix, Guiness Extra Stout Beer, 2 whole cloves GARLIC, Garlic Salt, nuance of Worcestershire. I common salt & peppered the roast & SEARED information technology on high heat in a saute pan in a footling oil for a couple minutes. Then I added it to everything (cooked on HIGH for 4.5 HOURS & 30 minutes earlier it's done, took out, cut the meat & put back it with the juices to blot the flavour). Buttered the bagels so popped them in the BROILER for 2 MINUTES, accept out & put swiss cheese on top (melts perfectly) & flake the tender meat on the bottom portion (if you are taking the meat directly out of the juice skip this part, merely if your meat is already separated from the juice: dip the inside of the bottom in the juices to moisten the bread a fleck). O MY! Now that was a very adept dinner; I'grand sure I fabricated my g-ma proud :)
04/29/2004
I am very finicky when it comes to French Dip, and this was by far the BEST french dip I have ever had!!! I took the advice of some other reviewers and I used Beef Consomme instead of the broth, added a few dashes of pepper, garlic powder and steak sauce, and simply used half a tin can of dark beer. Likewise, instead of rump roast I used Acme Round Steak because it's cheaper, more tender, and information technology's the kind my favorite restaurant uses. I cooked it in the crock pot for 7 hours, then removed the meat, sliced it thinly, and placed information technology back in the crock pot with the sauce for another 60 minutes. The au jus sauce came out flavorful (and yous'd never guess in that location was beer in information technology), and the meat was tender and juicy. I tin't say enough about this recipe. I'm definately making it once again!
10/05/2002
This was absolutely delicious! My whole family unit loved it. I specially loved how like shooting fish in a barrel information technology was to make and the wonderful smells my kitchen held all day long! I don't purchase beer, then I substituted about i/two cup apple cider. This 1 volition be used again many times!
01/12/2007
Your roast (whether in the oven or the slow cooker) volition plough out MUCH better (more than tender, beefier flavour) if you use a chuck center roast (rump and sirloin roasts- Yech!)
09/01/2000
My family loved this recipe....told me to continue this 1. I used low sodium beef goop, and I thought it needed salt. We added cheese to the sandwiches, wrapped them in foil and put them back into the oven for a very brusk time. They were very tasty!
01/xx/2002
my suggestion would exist to substitute beef broth instead o the beer
03/13/2011
I was fooled at 1st. I read the reviews, n decided to try this with some modification. I used 1 tin can Prgresso onion soup, a carton of beef broth, 12 oz. of Foster beer, a tblsp. of italian seasoning, a half of envelope of onion soup, and a 3 lb. sirloin roast, which I seasoned with granulated garlic, earlier putting it in the SC. After cooking information technology on low for 7 hours, I tasted it past cutting a pocket-sized piece of meat, and was yet able to gustatory modality the stiff beer flavour, and the meat was very tough. I idea to myself "I can't believe I wasted a good sirlion roast on this recipe, I'1000 gonna leave a i star and tell anybody how horrible this recipe is, and what are ppl thinking? Don't they take whatever gustation buds?" Since nobody in my family unit was home yet, I sliced upward the meat with an electric knife (because it was so tough). and threw it back in the SC on the warm setting. After that night, my teenage son came dwelling house, and took a couple of pieces out of the SC, and told me that it was real good. And then my curiosity got the best of me, and I tried a piece, and information technology was so tender, information technology practically melted in my mouth. So I took all the sliced meat, and the liquid and put it into a container in the refrig. The next twenty-four hour period, I toasted some Kaiser rolls with butter and granulated garlic, and added the meat which I nuked west/the juices, just to warm it, some sauted mushrooms and onion, with Mozz. and put information technology under the broiler. That'south where the WOW factor came in. This sandwich litterally melted in my oral fissure!! OMG!!!
02/05/2006
I wish I could give this more than 5 stars.... Oh my goodness was this good!!!! This has got to be the best beef dish I have ever made!! I did have some advice and tweak information technology only a scrap, I used some red wine and worcestire sauce (I didn't have beer) I also added some garlic and onion powder, table salt & pepper. My married man said this is 5+ stars!! I couldn't agree more... cheers Robyn for a terrific tasty & easy recipe!!!!!!!
10/06/2006
YUM! My husband would give this **10 STARS** if he could, and he's extremely picky picky picky!! The tiresome cooker is of course the key to this recipe since information technology makes the meat then unbelievable tender and the flavors go and then infused with the meat. And this recipe is SO EASY!! I follow the instructions exactly and so tweak information technology at the cease to copy how our favorite restaurant makes their french dips: slice SOURDOUGH rolls in half (sourdough has more than punch in flavor that regular french ones) and identify in oven w/out butter so the inside faces become slightly crispy; remove from oven; dip crispy side in french dip juices, place sliced cheese on staff of life (provolone, swiss, or mozarella all piece of work well), layer with sliced meat, identify other half of bread on top and place whole sandwich dorsum in oven until cheese is melted (be conscientious not to burn down the bread tho). Then serve with sauce on the side for dipping. Yum Yum! A winner every fourth dimension! And just and then ridiculously easy!
08/02/2004
So easy and incredibly practiced! I've used several different roasts for this recipe and they have all turned out well - if necessary, afterward 7 hours you can piece the roast and put back in the broth until gear up to serve. This also helps the meat become fifty-fifty more tender! Thanks!!
01/10/2006
This was absolutely amazing. The but thing I inverse was the soup. I used one envelope of Lipton'south French Onion soup instead of the canned soup.
02/03/2003
This was very good! I read alot of review and took some suggestions to heart. I substituted almost 1/3 loving cup of h2o for 1/iii loving cup of the beer, because some said that you could taste the beer. I couldn't taste it at all. I too added T worcestershire & 1/ii tsp. onion and garlic pulverization. And yous definitely want to piece the meat thin and put dorsum in crockpot with the juice for an hour equally mentioned in previous reviews. I feel that made a big difference in the tenderness. Fifty-fifty my VERY picky 7 year old had some. Volition definitely brand again and laissez passer onto to friends.
x/29/2010
Okay I'm not even kidding, this is the all-time nutrient I have eaten in I don't know how long. My xiv year erstwhile picky eater, who doesn't similar his foods even touching, DEVOURED it!!!!! We used long french baguettes and toasted them with fresh garlic butter first, cooked the roast from FROZEN on high for 4 hours, came out brilliantly. I want to ally this recipe. YAY!!!!
ten/18/2010
This is a good base of operations recipe, but I plant information technology to be a trivial bland overall. It definitely could employ more than seasoning and perhaps a variation on the liquids added. I'd definitely attempt information technology again (super like shooting fish in a barrel recipe), but I'd modify it a bit more than.
01/01/2011
Made this per request from my son for New year's Eve. Followed the direction's exactly but cooked nearly 9 hours. I did slice it upward a bit when at that place was virtually a hour left of cooking. The meat was nice and tender, lots of juice but the flavor wasn't as flavorful as I would accept liked information technology. I think I would season it upward with some montreal steak seasoning or something next fourth dimension. Information technology was super like shooting fish in a barrel and very adept though. Give thanks you!
10/24/2006
I made information technology exactly as stated though I did rub it with garlic salt and pepper before putting information technology in. About two hours before dinner I tasted it and it WAS rather bland like some of the reviews had stated so I threw in some worcestershire and a little oregano, basil, and garlic common salt. I think it would have been better with maybe half the corporeality of beer because it made it a piddling biting or something. My husband thought so as well. Yous could definitely taste the beer in it, so if you don't like information technology, maybe half the beer. The meat was very tender but will probably try another recipe before I brand this again.
01/15/2003
I accept made this twice and it is delicious. I did think it needed just a little more than flavor for dipping, and then the 2nd fourth dimension I fabricated it I added a packet of au jus mix -- merely the ticket -- information technology was wonderful.
04/07/2002
The sense of taste was really proficient, but the meat was a piddling dry and stringy. I alleviated this by slicing it, and and so putting the slices dorsum into the juice for a piffling while. Overall, pretty good.
11/xv/2010
I've made this recipe several times, substituting a package of au jus seasoning for the beef broth. So good. My mouth is watering simply looking at the recipe. The long melt time is great considering your house will smell blissful the unabridged time. You really wanna endeavour this recipe.
02/eighteen/2014
Delicious! Delicious! Succulent! Great recipe, my family loved it. Being a garlic lover I went alee and added a couple of cloves and it only added to the yummy ness.Volition definitely make over again.
07/05/2012
this was okay, would requite it 3.5 if I could, very easy, which I similar. Did not add the beef broth b/c I thought that would be way besides much sodium since there was already the onion soup in there. Was nevertheless adept, only some other french dips are meliorate so information technology did not go four or five from me. Would still arrive again b/c information technology uses ingredients I had on hand and anybody ate it. served on rolls with swiss or provolone cheese melted on it.
01/28/2008
This was sooo elementary and delicious. I used a smaller roast since there are only 3 of the states, and added provolone, simply kept everything else the same. Then good!!!
12/18/2010
Was absolutely delish. Who family loved it. I am making it for the BSU Basin game gathering. Yummy!
02/22/2004
At that place is not much that you can say nigh this recipe. Like other reviewers suggest trim the fatty, less grease. But other than that...this is a groovy no thinking, no working recipe. You really don't take to do amything. Amazing taste. Thank you.
x/05/2013
SUPER good, with a few changes. I read a lot of the reviews, so this is what I did, and I don't think I would change a thing. I used a 4 lb chuck roast, rubbed i/2 tsp each garlic salt and onion common salt on information technology and then seared it earlier placing information technology in crockpot. Then I mixed together 2 cans beefiness consume, (Campbell's) 1 pkg Lipton Onion soup mix, one bottle Guinness Stout, 1 tablespoon Worcestershire, and i/ii tsp garlic salt then poured over roast and cooked on low 7 hours. Shred the meat, place dorsum in the au jus, and and so I added ane pack of Swanson's beef Flavor Boost. Allow warm in au jus for 1/2-ane 60 minutes more. I buttered some french rolls, placed nether broiler, then piled on the roast beef and provolone cheese, and place dorsum nether broiler until melted. I likewise served it with a trivial Horseradish sauce on the side. (spread a tiny bit on i half of the toasted rolls) Really, really skilful. The meat is good by itself too, and the broth would brand a really good base for French Onion soup. Volition make over again. And again.
05/18/2011
Yum, Yum, Yum! I used a sirloin tip roast and added garlic, common salt, kitchen boutonniere and some minced onion. I call up a petty worcestershire would have been good also. This is a definite keeper!
04/11/2008
This was awesome:) I didn't have french onion soup and so I but doubled the beef goop and added onions. Sooo proficient! Will exist making this again and once again!!!
04/09/2011
This was so yummy, but I have to admit that I didn't follow the recipe exactly РI simply didn't have some of the ingredients on paw. Nonetheless, I used this recipe as a base to follow so I had to share how wonderful it was. I used a boneless lesser round roast, 2 packs of Lipton Onion Soup Mix, 2 cans of beef broth and 1 cup of h2o. I cooked this the day earlier for viii hours and refrigerated it over night. The adjacent twenty-four hour period nearly an hour and a half before I was going to serve information technology, I sliced the common cold roast into thin slices (a cold roast is much easier to slice thin than a hot one), placed it back into the boring cooker with all the juice and warmed information technology on high. I buttered several buns and toasted them nether the broiler. Then topped the buns with the meat, provolone cheese, saut̩ed mushrooms (cooked fresh, sliced button mushrooms in a bit a butter, oil, garlic, oregano, salt over med/low rut for 30-40mins) , caramelized onions and put them back under the broiler. My whole family loved these sandwiches. I plan on serving this next month for my bunco ladies!
04/xv/2011
LOVED information technology, so easy! I didn't make any changes the first fourth dimension making information technology!
03/06/2014
I thought this recipe was okay. If I didn't have suggestions from other members on seasoning the steak beforehand it would've been tasteless. I seasoned a pinnacle sirloin roast with salt (enough of information technology), fresh ground black pepper, garlic and thyme. I used a Scottish Ale but could have used a Guiness instead. I should have left the strings on the meat while information technology was cooking because when information technology was washed it shredded to bits, which I could work with but I was looking forward to the "shaved" mode more. I as well added Worcestershire sauce to it. Without those add ons, information technology would have been ane star. Sorry! Hope this helped some of you!
04/03/2011
This has easily become a Family Favorite! I use dry onion soup package instead of French onion soup and unremarkably a chuck roast. It'southward a never-fail pleaser. The odour while cooking is killer good!! I made this again last nighttime and had only 1/2 bottle of VERY Apartment beer since I add beer to dishes I cook that call for beer, by only a few ounces at a time (we're emptynesters). Worked dandy. The flavor was definitely there. I also add a splash of good soy sauce for a fantastic flavour addition. Our favorite hot sandwich!
03/31/2011
Very easy, but on the bland side. I will try adding seasoning next time.
01/fifteen/2008
My Married man said after the first couple of bites, " Information technology tastes the same if not improve than what yous would go far a restaurant"! I used 2 Campbell's Consommé and a can of Campbell'southward French Onion Soup, which I did NOT add, water to. After I had everything in the crock-pot I placed the Chuck Roast beef in and I added Garlic pulverisation over the pinnacle of the meat. Once information technology was done I took the meat out and shredded in a separate basin. I melted provolone cheese on the sourdough bread rolls put the meat in it and dipped information technology in the au jus and it literally melted in my mouth it was SO Good. Take information technology from me I work in a eatery that is known to have the all-time roast beef dip in town and I thought this was just a tasty! A lilliputian hint common hint I idea I would just throw out at that place is after I finished dinner I put the au jus in a separate container and identify it in the fridge. Naturally all the fat went to the top and formed a solid mass that I could grab and toss. Again its common knowledge I only wanted to put information technology out there. :)
07/21/2011
This was the best french dip recipe Ever!! My kids all ask for information technology all the time at present! Unproblematic and really easy!
10/11/2010
Very practiced. I used Chuck Roast. I accidentally put in chicken broth and thought I had ruined it. Followed information technology upward with a Ziegenbock (dark Texas) beer and beefiness stock...and information technology turned out wonderfully. Next time I will be sure to omit the chicken broth...lol
03/03/2012
Actually proficient with some changes: I used 15oz beef goop and added...1/4c. soy sauce, 1/8c. worcestershire, and some garlic powder, pepper, and table salt. Served them upwardly on some French rolls. I buttered one side and sprinkled with garlic common salt, added a slice of provolone to the other side and popped them under the broiler until well toasted. I also used a chuck roast (much cheaper). The key is to make sure the meat soaks in the juices for at to the lowest degree an 60 minutes afterward slicing to help tenderize!
07/10/2012
This was a very good fashion to use up a rump roast I had in the freezer. The beef had very expert flavor. I melted mozarella cheese on the sandwiches under the broiler. Very adept!
10/25/2010
This was great, my only changes was using 2 envelopes of french onion dip mix and a dark beer. I also added worcestershire sauce. I will be making this again!
04/20/2011
This was a HUGE hit at our house. I used the sirloin tip and a Guiness beer. I also added a scrap of garlic and worcestershire sauce. I topped it with Provelone cheese and so popped it under the broiler for a few minutes. YUM! I recollect I might add a sliced onion next time to see how that works.
02/10/2008
I made these for the second time last night. Awesome.
03/03/2010
Beloved information technology. Easy and succulent. I make this regularly now. Butter and toast your french rolls to assistance go along them from getting soggy. Add together a slice of provolone or swiss cheese and cook under the broiler for extra awesomeness!
09/07/2014
I tried this recipe terminal night and it was Amazing! I took communication of others and used dark beer, rub the meat with garlic salt, sliced a whole onion, teaspoon of soy sauce, mushrooms, I used french onion soup, beef broth, worcestershire sauce a tin can of beefiness consomme. Cooked for 7 hours sliced as thin as possible then put back in crock pot for about 45 minutes and information technology will be a weekly dinner in my house. SO EASY and better than whatsoever eating house french dip I have ever tried EVER! Melted swiss cheese and put on sub rolls. ......YUMMY.
08/07/2002
This was a super like shooting fish in a barrel way to make french dip, but we thought the au jus was a little bland. Next time I volition add a packet of the Knorr au jus.
06/10/2003
The recipe is very good; I've fabricated it several times. Slice the beefiness well-nigh a one-half hr or and so earlier serving and put it back in the cooker to let information technology soak up the juices. Also, yous'll need to add salt to the au jus.
10/nineteen/2010
This is really great but what i do that makes it fifty-fifty greater is instead of putting butter on the rolls, i have a cup of FF mayo add 2 tsp of minsed garlic and mix then spread liberallly on the rolls, tiptop with the beef and too some sauted onions/bell peppers, provolone cheese and oregano and put under the broiler for a few minutes!! DELISH!!! With a side of the Aujus it is sooooo good!! :)
09/11/2009
The recipe was a little salty. That may accept a been my fault. I would employ less salt and add later to taste. These turned out bang-up though and I even forgot to add the h2o and it still was fantastic.
02/25/2011
My family loves this recipe. We take it one time every couple of weeks. And it is and so piece of cake to prepare. I beloved the way the house smells when nosotros go home after it equally been cooking all twenty-four hour period.
01/12/2003
I added garlic to the crock pot every bit well. Apply beef consumme instead of broth.. I will definitely brand once again!
01/x/2010
Yummy! I used Guiness Extra Stout as recommended. The cooking juice made into a tasty gravy. I served it with mashed potatoes.
10/15/2002
Aye, yep, yeah. I started with a pretty expensive cutting of beefiness. Nosotros like our meats browned so I used the BBQ outside to give it a nice color. It really added to the season. I used an expensive dark beer that my married man has on mitt and the beer flavor was simply a bit also strong for me. I don't like beer at all as a drinkable. I'chiliad definately going to make this again and do everything like before but simply add a lighter flavored beer. Information technology's not bad to have so much AuJu when the meat is done cooking.
x/31/2010
Very good recipe. Good flavor and like shooting fish in a barrel to prepare. Fabricated it exactly equally written, using Sam Adams Octoberfest beer. Served it with the dipping juices besides as horseradish sauce (recipe establish on AR). With leftover juice, I added flour, milk and spices, and turned it into a gravy that we put over mashed potatoes.
12/nineteen/2008
I use Fat Tire beer from New Belgium Brewing, and add soy sauce, garlic cloves and worcestershire sauce. My husband and I hosted game night and fabricated this for ten of our friends... They at present beg weekly for new batches! It gave me a huge heave of confidence, every bit I'm primarily a ramen and frozen pizza girl. ;)
eleven/08/2006
First-class. I used Bass beer and seasoned the meat a little beforehand with ocean salt, pepper, and garlic. Delicious and very easy. I also recommend making the sandwich open up-face and adding some cheese and then heating the whole thing up in the oven.
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Source: https://www.allrecipes.com/recipe/16239/easy-slow-cooker-french-dip/
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