The reviewer gave this recipe 5 stars. This recipe averages a 4.43 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 4.43 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 4.43 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 4.43 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 4.43 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 4.43 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 18, 2007
Great...everyone loved it. I used zesty italian and mild and medium pepperoncini instead of the pickled vegetables.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 18, 2007
Wow! Spicy! Great! Will definately make this again.
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Cooking Level: Intermediate

Living In: Lubbock, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: May 2, 2007
This came out great. I followed some of the suggestions and added 4 cloves of garlic, sliced and a bag of frozen pearl onions that were languishing in my freezer and I'm glad I did. My husband really liked it as well. We're having the leftovers tonight for dinner. I will be making this again.
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Cooking Level: Expert

Home Town: Burbank, California, USA
Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 27, 2006
Nice easy dish and tastes great!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 24, 2006
This is a very tasty, easy, cheap recipe. The whole house smells great the last couple of hours. The recipe I have only cooks for 8-9 hours. Probably too spicy for most small children. Note the pickled vegetables are a substitute for the oil packed gardinieri which you can't get outside of the Chicago area.
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Cooking Level: Expert

Living In: Pinebluff, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 14, 2006
Wonderful! My in-laws lived in Chicago for several years and brought back the love of Italian Beef. My mother-in-laws version is a staple in our family, I can't wait to share this recipe with her! Thanks so much!
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Cooking Level: Intermediate

Living In: Punxsutawney, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 1, 2004
I love this! I didn't use the mixed veggies, but I poured the whole jar of pepperoncinis and all the liquid with it. Too hot for hubby, but I just shredded it and made the best burritos I have ever had. (I know it's "Italian" beef, but it is a great base for shredded beef mexican recipes with just the pepperoncinis). For hubby I make his own with just the roast, italian dressing mix and the beef broth. Still very tasty.
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Cooking Level: Intermediate

Home Town: Park City, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 18, 2004
I thought the flavor was nice. I noticed at the halfway point that most of the liquid had been absorbed, so per a friend who makes a recipe similar, I added a can of beer. By the time the 18 hours were up, the meat was very dry. I think I'll try cooking only 8 hours or so with the same amount of liquid. I don't think it would affect the taste much at all.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 14, 2004
This recipe is awesome! When I make it, I use hot giardinera and do not drain oil. Also instead of whole pepperoncini, I use Vlasic hot pepper rings, drained. It turns out good and spicy ! Meat just falls apart which, is great for sandwiches ! I recently moved to AZ from Chicago and could not find giardinera so, I substituted hot banana peppers ( in a jar ) and it turned out just as good !
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 5, 2004
This is a good recipe. I used pre-sliced mild pepperoncinis, and it wasn't too spicy for the kids. I didn't care for the pickled veggies after they had cooked, but my husband ate them up. I will definatly make this on a regular basis!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 17, 2004
This is a good recipe I have been using it for years. Can be too spicy for kids as an earlier review stated. Some people prefer meat sliced though. Sometimes the meat shredded as it tends to do after 18 hours in a slow cooker can put some people off. After many times cooking this I have learned that you can cook it in half the time still have all the flavor and then slice the meat. But don't bother slicing unless you have an automatic slicer.
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Cooking Level: Intermediate

Home Town: Glenview, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 9, 2004
This always gets rave reviews whenever I take it to pitch-ins! I use the Mild Giardinia Mix packed in olive oil found in the Italian section of the grocery store (what the recipe calls pickled vegetables). It's not the stuff with cauliflower which happens to be called Giardinia though. I take out the olives from the giardinia mix and drain and chop the pepperoncinis and Giardinia peppers. Then when it has been in the crock pot 18-20 hours, the beef falls apart and mixes in with the chopped peppers...just right to spoon in Italian rolls with a little of the broth. YUM!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Feb. 16, 2004
This recipe was fantastic! So easy to make too. The only bad part is it smells so good it is hard to wait 18 hours to eat it....but worth the wait.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 22, 2003
My family enjoyed this. Next time though, I don't think I'm going to add the veggies, but I will add the peppers. I'm not really sure why the veggies were included. They don't look very appetizing after cooking for 18 hours. THe peppers were excellent -- we used them on our sandwiches (we had to sort them out of the vegetables).
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