Pot Roast Dips

My husband and son gave this 2 thumbs up, I wasn't as impressed and just thought it was okay. I gave it 4 stars because it was simple to make on a busy work week and because I was overruled by the family :-) After shredding the meat and putting it back in the crock pot, the meat soaked up all the left over au jus and there was nothing left for dipping, although the meat was flavorful enough that you didn't really need more juice.

It was great meal. Will make it again. Easy to do.

Fantastic! I have to admit, I didn't have the highest of expectations. Just tasting the meat I kept thinking it needed something, but couldn't decide what. I was wrong! Once this was shredded I put it back in the juice to cook for a couple more hours. I toasted a hoagie roll, added a little mayo & spicy mustard, then the meat & cheese - popped it back in the oven just to melt cheese - then a little lettuce & tomato. Added a little bowl of the jus for dipping. WOW! The result was one fabulous sandwich! Loved, Loved, Loved it! One note: This cut makes definitely has a lot of fat. So be SURE to remove as much as you can when shredding the meat AND definitely chill and remove the floating fat or use a fat-separating pitcher then pour the jus back over the meat.

I stumbled upon this recipe while searching for something to do w/a "chuck roast" from our first side of beef. When I read the reviews and saw it had earned 5 stars from "naples" (I trust naples reviews/suggestions as though I actually know her in real life), I knew it would be a good one. And it was. I doubled the recipe because I used 2 chuck roasts which looked/felt around 4-5 pounds. On the advice of naples' review, I used some red wine and beef broth in lieu of the water. I wasn't sure how much liquid to use, so I assumed I was to cover the meat and used about a 2/3-1/3 ratio of beef broth to red wine to cover the meat. It cooked on low from about 6 am-5pm and it was fall apart tender. Great flavor and texture. I served on hoagie rolls w/sauteed peppers/mushrooms/onions and provolone cheese or shredded mozzarella. We've got a few more chuck roasts in the freezer so I foresee this recipe getting more use at the LTH house! THANK YOU, stephmonn, for the recipe!

Loved this! I had a 4 pound rump roast, twice as big as called for in the recipe, so I made a few adjustments. First, I used beefy onion soup mix since that's what I had and I much prefer it over the plain onion soup mix anyway. I did add the packet of au jus gravy mix, 1/2 cup red wine for half of the water, and for extra liquid to accomodate the larger roast, an 8-oz. carton of beef stock. I also added 2 tsp. of Italian seasoning. I cooked it on low, about 7 hours, then chilled it overnight. The cold meat is firm and slices perfectly, which I like better than shredding it. The meat was melt in your mouth tender and richly flavorful, as was the au jus, which I served in ramekins alongside the sandwich. On a buttered hoagie or sub roll, this was just delicious, even without the cheese!