The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 10, 2009
Very yummy! I omitted the mixed vegetables and used only half the pepperoncini (hot style) and added 6 oz. sweet roasted red peppers and 8 oz. hot pepper & olive giardiniera and the juices/oils of all three. Eighteen hours seemed ridiculous but since this is made with such a lean roast I decided I'd see how it went and found it wouldn't have been the same if I hadn't gone the full 18 hours. After about 12 hours I flipped the roast over so the top could cook in the juices for a while. One reviewer noted the unpleasant smell and I noticed the same thing around hour five but it went away and soon smelled delicious. I was very surprised to be able to actually slice the meat after that long in the slow cooker. I sliced it as thin as I could and then let the slices sit in the juices while I buttered & browned the bread (I used the Fabulous French Loaves recipe divided and shaped into hoagie-style rolls). A slice of provolone between the warm toasted rolls and the hot juicy beef and peppers was a delicious combination that melted in my mouth.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 24, 2009
This is so good, and easy since it just cooks away in the slow cooker all day. Waiting to eat it is the hard part! Don't forget to dip your sandwiches in the au jus - that's what makes the recipe. The main change I made was to use a chuck roast and only cook it for 8 hours. The meat was still very tender and falling apart. Other modifications included adding a bit of parsley, oregano, basil, garlic, and dried minced onion in place of the salad dressing mix. Also, I eliminated the pickled veggies due to a picky eater. Two last tips - trim the roast well before cooking and chop up the pepperoncinis before they go into the pot. Enjoy!
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Cooking Level: Intermediate

Home Town: Fridley, Minnesota, USA
Living In: Maple Grove, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 15, 2009
This was about as close as I have found to the real thing! The cook time is really long, but in the end it was totally worth it!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: May 26, 2009
I've made this for years and it never fails to get rave reviews. It's so easy, you just need to plan ahead that 18 hours.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 16, 2009
OH MY GOSH!!! This was amazing! I followed this recipe exactly and I'll be honest I was a little worried that I shouldn't have put the juice from both bottles in w/ the meat. Every time I would wake up in the middle of the night, I would smell it and think it smelled to vinegary. But all worry went right out the window when we tasted this masterpiece of a recipe. This will definetly go down in the FAMILY COOKBOOK! Thanks to the chef!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 13, 2009
Great Recipe always make for parties!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 5, 2009
I would give this recipe "zero" stars if I could. It was expensive to make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
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Reviewed: Jan. 26, 2009
I decided to try this recipe for my first slow-cooking experience. I followed the recipe exactly and had plenty of liquid. My husband and I loved it -- we ate the beef and peppers on crusty bread with provolone cheese and it tasted wonderful! One weird note -- I have an Allrecipes cookbook with this exact recipe in it, but the cookbook states to cook for one hour on high and only eight additional hours on low for a total of nine hours. I followed the instructions online and cooked the roast on low for the full eighteen hours.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 24, 2008
This was very easy and VERY yummy!! Great dish for a crowd, but it is a little to singy for the kids. I served with american cheese, mayo, and bulky rolls. This was a great hit and it is ALL gone! Thanks - this one is a keeper!
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Cooking Level: Intermediate

Home Town: Raynham, Massachusetts, USA
Living In: Derry, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 29, 2008
This was a big hit! I used hot giardinara which definitely gave it a big KICK! next time i might try mild or medium.
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Cooking Level: Intermediate

Home Town: Menomonie, Wisconsin, USA
Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: May 1, 2008
Very good! Used rump roast-didn't have 18 hours to cook, but was still tender (cooked about 8 hours in crock pot)-served on hoagies with melted cheese-yum!
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Cooking Level: Expert

Living In: Danville, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: May 1, 2008
I used steamship roast beef, larger than what recipe called and found that I had plenty of juice but the beef for dry. After it cooked, it had plenty of fat that I pealed off to discard so it shouldn't had been so dry. I used the exact cooking time as listed but would use less time next time. To resurrect the beef, I put in the chunks of beef in BBQ sauce for sandwiches.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 27, 2008
This recipe is just as good (if not better) than any italian beef I've had. And talk about easy! I am going to double the recipe next time though, as we ran out of juice to qujickly.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 26, 2008
Did not add the veggies since I had none of hand but did add 1 onion sliced. We served on crusty homemade bread with broiled cheese and added lettuce and oil/vinegar for a sandwich. So good I am considering making these sandwiches for superbowl party.
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kcj

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 14, 2008
Very good. Cooked for about 12 hours. Moist and tender. Left out the vegitables however. Nice bite to the juice. Will make again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Dec. 22, 2007
very good. Made a ton
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Cooking Level: Expert

Home Town: Braintree, Massachusetts, USA
Living In: Madison, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Dec. 2, 2007
Yummm!! I forgot the broth but didn't notice any lack of flavor. I used mild peppers/veggies since my 2 year old would (hopefully) be eating it. She did & we all loved it!!! I did 3 hours on high and 4 hours on low. I can't wait to try this with hot peppers!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 4, 2007
We were fairly pleased with this as an everyday meal. I made it without the pepperocinis (didn't have them on hand) and Italian dressing mix. Instead I used some garlic powder and fresh garlic. After 8 hours it was done enough for our tastes. I untied the roast, and the meat shredded easily with a fork. The sauce was nice soaked into the bread.
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Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 16, 2007
This was spicy and good the first couple of times but unless you have a small army to feed....
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Cooking Level: Expert

Home Town: Niles, Michigan, USA
Living In: Grand Rapids, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 30, 2007
Excellent Recipe! I served it with sub rolls that I spread mayo on and toasted in the oven on broil. I also layered the meat, veggies and added cheese. I then broiled it again in the oven to just melt cheese. Everyone loved it!
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