15 Reviews | Be the first to review!
Reviews
ALilBitofEverything on 5.19.2010
I’ve made this twice now, once I served on Onion rolls and once on Ciabatta bread; both of which I toasted in the oven and buttered. When I used the Ciabatta bread I used swiss cheese on some and pepperjack on some. The pepperjack gave it a little extra spice which was good. When I served it on the onion rolls, I didn’t have any pj so I just used swiss, also pretty good. The meat is good, but my fiance and mom both said they didn’t particularly care for the juice soaked in the bread. I think I’ll try making them again w/out the sherry, and also w/out putting all the juice on the sandwich.
emilyborland on 6.9.2010
Pretty darn good, made a ton, but the leftovers were perfect for filling perfect beef enchiladas!
kender3 on 6.19.2010
Simply wonderful. So flavorful. Perfect french dip recipe. I used a slow cooker and I do recommend letting it cool overnight first.
MontanaMom on 7.9.2010
Loved this…I realized half-way through cooking that it would make a great french dip sandwich (yes, I’m slow). My husband loved it!!
m1che11eanderson on 7.12.2010
We didn’t really like the flavour and there was way to much. I had to freeze the rest after eating it for three meals, and we still had two meals left. I guess a family of five (three under 10) doesn’t eat as much as PW’s fam.
The meat was fall-apart tender and worked best on a toasted bun with a slice of cheddar cheese to get melty into it.
Laura on 9.20.2010
Best roast beef we’ve ever had, hands down. Flavorful and juicy and fall-apart tender. LOVED IT. Instead of the stovetop, I cooked a 2.25 pound roast in the oven at 300 degrees for about 5 hours.
lauralh on 12.29.2010
Made this for the second time yesterday, this time in dutch oven (3 pound roast, 3 1/2 hours). Added rosemary, thyme and some crushed red pepper – just the right amount of spice.
abiroo on 2.13.2011
I could decide which drip beef recipe to use, so I used a combo of both recipes, this turned out fab for super bowl. Great recipe for crowds. Thank you for sharing so much.
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14 Comments | Be the first to comment!
Comments
boschka on 2.3.2010
Ree,
Can a slow cooker be used for this ?
krisd on 2.7.2010
I made this for Superbowl today – YUM and so easy! Thanks Ree. I’m going to try the Italian next time, but this one is great!
tacgreen on 2.8.2010
I made this for our superbowl party yesterday and it was EASY and YUMMY!!
Instead of simmering on the stove for an extended period, I put in a dutch oven and baked at 350 for 3 1/2 hours, then turned off the oven and let it sit there for a few hours and it was PERFECT!!
coltandcorbin on 2.8.2010
Wow! I made this tonight and it was GREAT! I also used my dutch oven and cooked it in the oven on 275 for about 5 hours. I paired it with “The Mushroom Soup” recipe on TK that is also great. Thanks!
mistyd on 2.15.2010
I made this in my crock pot yesterday.. I put it in at 9am on medium high, then turned it down to medium low around 11am. I let it cook until about 3pm. I also added in the can of beef broth from your other beef drip recipe and 3/4 C water. I also didn’t use the cooking sherry. I then served it on ciabatta rolls that were broiled with butter and provolone cheese, and we dipped it in the left over juice.
I had both of our parents over for dinner and they all raved about how tasty it was! My mil actually confessed that she has never made a roast as good and asked me for the recipe!
Thank you for posting all the great recipes, the Mushroom Soup is next on my list to make!
oneilslab on 2.21.2010
This is the most amazing and easy! I made this for the super bowl and it was a big hit. We paired it with PW’s au gratin potatoes which are equally amazing. If you want to check it out – take a look at my blog…
http://oneilslab.wordpress.com/2010/02/07/meat-and-potatoes-done-the-pioneer-way/
charlenetoo on 2.21.2010
This is just delicious! I will be making this for a long time. I borrowed a couple ideas from the Italian Drip Beef recipe and included the pepperoncinis and used oregano, basil, thyme and marjoram. I also roasted this in the oven at 275 degrees for 5.5 hours (my roast was 2.5 lbs.) I seared the roast in a little EVOO, then cooked the onion in butter and deglazed with some of the liquid. I didn’t want to waste a chance at building up the flavor. Don’t know how much it added but I won’t skip it the next time. Holy schmoly, I’ll never be satisfied with a french dip sandwich in a restaurant again. You rock, PW!
shep on 2.22.2010
This is a new favorite at my house. And the leftovers are great as tacos.
sjohnson on 3.3.2010
I made this tonight, and it received high praise from everyone, even the kids, which is very rare lately! Thanks for the great recipe!
juliefsu on 3.4.2010
I made this recipe on Super Bowl Sunday. We were snowed in because of the big blizzards in DC, and I thought it would be perfect hearty food considering the crappy weather. I followed the recipe exactly, but after 6 hours (and 7…and 8), the meat was still very tough. I don’t know what happened. My guess is that I needed to set the stove just a little hotter, because I think it just wasn’t done yet (but I couldn’t wait till 12 hours out to eat!)–when I finally got into the center of the roast, it was still a tiny bit pink. The flavor was awesome, and my husband loved it, despite the fact that the meat was not…er…”tender.”
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