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Best Beef Dip Ever
SUBMITTED BY:
Lori Anderson
PHOTO BY:
Missy Anne
"Wow... A favorite with all my family and friends. I refuse to give any of them the recipe because it is so easy. I love it when they keep asking for it! I often throw all the ingredients into slow cooker and head to work. We all eat when ever we get in the door. The au jus is great! Add beef to lightly toasted buns, and dip away in the au jus."
RECIPE RATING:
Read Reviews
(203)
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PREP TIME
5 Min
COOK TIME
6 Hrs
READY IN
6 Hrs 5 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 pounds beef chuck roast
1 tablespoon minced garlic
1 tablespoon dried rosemary
3 bay leaves
1 cup soy sauce
6 cups water
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DIRECTIONS
Place roast in slow cooker. Season with garlic, rosemary, and bay leaves. Pour in soy sauce and water. Cook on low setting for 6 to 10 hours. Unlike most roasts, the longer the better.
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REVIEWS
Reviewed on Sep. 11, 2003 by JUDYMW
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JUDYMW
Sep. 11, 2003
This is a fantastic recipe. I've used it with brisket, chuck roast and rump roast. Instead of water I use a can of beef broth. On crusty French or Italian garlic bread it's a symphony. I also add lots of sliced onions for topping.
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15 users found this review helpful
This is a fantastic recipe. I've used it with brisket, chuck roast and rump roast. Instead of...
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Reviewed on Sep. 13, 2003 by
MOMMY DEAR
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MOMMY DEAR
Sep. 13, 2003
If I was to review this recipe right after the initial ten hours of cooking, I would have given it 4 stars. But after everyone ate I took the leftovers shredded it, removed all visible fat, returned with juice to refrigerator. The next afternoon I made a sandwich which my 8 year old son could not get enough of. I think it needed that time in the fridge to completely blend the flavors. I think the next time I make this, I will cook overnight, in the morning shred and put in fridge and then reheat for dinner. Delicious
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13 users found this review helpful
If I was to review this recipe right after the initial ten hours of cooking, I would have...
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Reviewed on Sep. 11, 2003 by
DAISIEDOODLE
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DAISIEDOODLE
Sep. 11, 2003
This was excellent, I used a rump roast, and added some peppercorns and just loved the flavor! Hubby loves au jus sandwiches, and he wants this again already next week... With the ease of being able to throw it all together in the morning and have dinner almost ready (I fixed a green salad to go with it) after work, I think he will get his wish! ;oP
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13 users found this review helpful
This was excellent, I used a rump roast, and added some peppercorns and just loved the flavor!...
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Reviewed on Jan. 8, 2006 by Ladybug76
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Ladybug76
Jan. 8, 2006
I thought this was a great recipe! Much better than I have ever had in a restaurant. I made a few changes based on other reviews and my own personal tastes. I used 1 cup of low sodium soy sauce, 1-2 cans low sodium beef broth, 1 can Campbell’s French Onion soup (because it had a beef base rather than chicken), and 3 cups of water. I also cooked over night and put it in the fridge for the day. Put rolls in the oven with Swiss cheese and broiled for a few minutes and then topped with sautéed onions, mushrooms, and finally horseradish sauce. Served with Bleu Cheese Coleslaw from this website.
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12 users found this review helpful
I thought this was a great recipe! Much better than I have ever had in a restaurant. I made a...
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Reviewed on Dec. 22, 2005 by
LEAC
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LEAC
Dec. 22, 2005
This was to die for. It was so good, I can't say enough. I put the meat on a hoagie with a slice of cheese and sauted onions and mushroom and broiled for just a few minutes, dipped in the juice and they were awesome. The meat had such great flavor!! The only modifications I made were suggestions made by other reviewers in that I used 2 cans beef broth and 2 cups water and 5 cloves of garlic. Will definitely make this again and again.
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10 users found this review helpful
This was to die for. It was so good, I can't say enough. I put the meat on a hoagie with a...
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Reviewed on Oct. 10, 2005 by LINDA LOBO
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LINDA LOBO
Oct. 10, 2005
Great base recipe. I had 2.65 lb chuck roast that I put in the slow cooker with 4 cups of water, minced garlic, the bay leaves, 1/3 cup soy sauce, 1/3 cup Worchestshire, a splash or 2 of Burgundy cooking wine and some dried thyme (because I had no dried rosemary). I forgot to toss in the minced onions, but did later on and that worked out great. This au jus is freakin' awesome. We've got leftovers tonite and then I'm freezing that au jus for some future soup or something!
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10 users found this review helpful
Great base recipe. I had 2.65 lb chuck roast that I put in the slow cooker with 4 cups of...
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Reviewed on Sep. 28, 2003 by KATYBUG2000
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KATYBUG2000
Sep. 28, 2003
This was a really great recipe. Will certainly make again. I did add 1/4 cup less soy sauce and 1/4 cup of worcestershire sauce instead. The soy sauce was a little too strong for my taste. Also we were not crazy about the texture of the dried rosemary so I strained the herbs out of the sauce before serving.
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10 users found this review helpful
This was a really great recipe. Will certainly make again. I did add 1/4 cup less soy sauce...
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Reviewed on Jun. 17, 2003 by JULIEB87
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JULIEB87
Jun. 17, 2003
I feel honored that I am the first to review this recipe. I had my parents over the night I made this. My husband, kids and parents all loved it. Only draw back, no leftovers. I made it exactly as stated on the recipe...no alterations. I served it with baked beans, potato salad and a salad.
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10 users found this review helpful
I feel honored that I am the first to review this recipe. I had my parents over the night I...
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Reviewed on Oct. 11, 2003 by
BETHYESQUE
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