French Dip Roast Beef for the Crock Pot

From: Erin MS

On Nov 14, 2009

I made this tonight for my husband and me, and it turned out wonderful! I wanted to use something other than the beef bouillon cubes because they have MSG (even the Weyln's, or whatever the normal brand is), and I think I would have preferred to try beef stock if it wasn't so expensive (my grocery didn't have their store brand). This will be used many more times! Thank you for posting.

From: Jami Robin

On Nov 7, 2009

This was delicious! Extremely tender, even as leftovers. My husband loved it and couldn't stop eating. We put our roast on french bread with an italian cheese blend melted on top and dipped away. I love the saltiness of the au jus, but next time I might try to lower sodium soy sauce just to decrease the amount of sodium. Thanks for the recipe!

From: NcMysteryShopper

On Dec 1, 2004

I prepared this for my BF to bring to work for lunch. I put the beef in a thermos and packed two French rolls along with NurseDi’s Potato Salad (#25768) and some chips. He just called me and said it was an absolute 5 star recipe (he has NEVER called to give me a rating!). I thought it was a little too salty when I tasted the beef this morning but he said it was perfect (and he is very salt-sensitive). I used a cheap chuck roast that was on sale and it really had an incredible flavor! I left out the rosemary (all out) and added a touch of minced garlic. Thank you for a great recipe!

From: Michele in NJ

On Dec 10, 2004

This was wonderful!! The only change I will make next time is to add extra garlic and leave out the rosemary...it seemed to over power the broth. But this was a great weeknight no fuss meal! I served it with a green salad and a few glasses of red wine. I will be making this again soon!