13 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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Comments
bump on 3.7.2010
Made these today. Here’s the photographic evidence:
http://www.flickr.com/photos/bump/sets/72157623448956031/
They turned out great, can’t wait to try the Italian at some point.
mommomm on 3.11.2010
DEEEE-LISH!!!! I didn’t have cooking sherry, so I used red wine instead. And I was low on soy sauce, so I threw in 1/2 cup of beef broth This was SO flavorful and easy, I will most definitely make it again and again!
I hear TV snow on 5.3.2010
This sandwich has become a regular on my family’s menu since Ree posted the recipe. It is absolutely fabulous. It is now my youngest daughter’s very favorite meal, and my oldest daughter loves it too (and she’s on the picky side when it comes to meat of any kind (too much anatomy)). One recent Saturday, I made it ahead of time so I could take it to my parents’ house for dinner on Sunday, but my family broke into Saturday night when I was sleeping. Ended up having to throw together a meatloaf instead. That’s how good it is. I suggest you make it and then prepare yourself for rock stardom in your family’s eyes!
windytaylor on 5.3.2010
NOM NOM NOM.
Made this last night. I used a 4-lb. roast and baked it in my dutch oven at 300 for 4 hours. Perfect. The kids asked for it (with the jus!) in their lunches today. Sorry, kids!
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