Reviewed: Feb. 12, 2012

Great taste as far as the au jus but DON'T use rump roast, ew. Not sure which roast to use, will try others.

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Stephr805

Reviewed: Jan. 14, 2012

WONDERFUL!! Will make again and again! Made exactly as written and actually cooked for almost 19 hours

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Reviewer:

Jen

Reviewed: Oct. 16, 2011

This is heaven! I cooked it only 8 hours and it was still wonderful. I'm sure it would absolutely fall apart if cooked for 18 hours. I followed the recipe except I added more italian seasoning, and used fat free, reduced sodium beef broth. This was the first time I cooked Italian Beef and it certainly will not be the last. This is a keeper.

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Reviewer:

Occasional Cooker

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Cooking Level: Intermediate

Reviewed: Oct. 16, 2011

I started this 18 hour recipe the evening of our surprise Hurricane Charley in 2004--after the first 3 hours, we lost our power for two days! Of course, I had to throw it away--ready to buy all the ingredients again!! I rated 5 stars because I KNOW how yummy it will be!!

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Reviewer:

elinorcleo

Cooking Level: Expert

Home Town: Corvallis, Oregon, USA

Living In: Daytona Beach, Florida, USA

Reviewed: Sep. 18, 2011

I like the addition of the pickled vegetables over the just the Pepperocini others simply use. I added a bottle of beer. Really great party food!

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Reviewer:

SKHAMMER1

Reviewed: Sep. 17, 2011

Make it, for the love of your crockpot, and you'll love your crockpot even more. I have made this twice now, once with mild giardiara (sp?) and once without; because we have a toddler, we skipped the pepperoncini entirely. Spicy and toddler palates typically don't mix well. Keep that in mind. I will make this for every gathering I hold at my house. Really, it's that good. I got compliments from everyone, and frankly, if a local restaurant made this, I'd go there every week for one of these things. I strain off the liquid, remove the fat, and keep it for dipping if anyone wants it. Bonus: I keep the reserved liquid after the meat is gone so I can use it in soup later.

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Reviewer:

Jen

Reviewed: Aug. 8, 2011

This has become a family favorite. I make it just as the recipe describes and serve it with fontina cheese. It's always a hit and everyone wants the recipe. I live in Chicago so I have access to Italian Beef and this is a great home made substitute.

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Reviewer:

vikingsfan

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Jul. 1, 2011

This tastes nothing like ITALIAN beef. Without the gravy the beef had minimal flavor. With the gravy all you tasted were the pepperoncini. I gave it 1 star for the ease.

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Reviewer:

mrnmrsrbnsams

Cooking Level: Expert

Reviewed: Jun. 13, 2011

This is a Wonderful recipe!!! My husband kept coming back for more! I love the tartness that comes from the peppers; it reminds me of German Sauerbraten, but with a bit more spice.

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