The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 10, 2004
This is a wonderful recipe. The preparation is minimal and the only hard part is waiting for it to be ready because it makes the whole house smell so good! This is the only beef roast that my family all loves.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 2, 2004
Very good flavor but make sure you use a tender roast. It is essential for the success of this recipe. The flavor and juices are savory. My kitchen was filled with appetite-inducing aromas!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 23, 2004
Very good. I made this in the pressure cooker. I increased water to 2 1/2 cups and pressurized under 10lbs for an hour. I then shredded the meat and served with fresh baked italian bread. The whole family loved it. We even ate the leftovers, which is not something we usually do. Bravo!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 1, 2004
this was so awesome,the whole family loved it, will make again.no need to change anything. thanks michelle
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Sep. 26, 2004
This is absolutely awesome! Very tender and flavorful. The only thing that I do differently is that I brown the beef first and add water with beef buillon diluted in it. Thanks for a great recipe!
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Cooking Level: Intermediate

Home Town: Prešov, Prešovský Kraj, Slovakia
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Sep. 7, 2004
My husband is a very "meat and potatoes" kind of man, and I'm always looking for new ways to prepare the things that he likes--he LOVED this. I did add some small red potatoes and carrots about half way through the cooking time, and everything came out wonderfully tender and very flavorful. A quick and easy recipe that tastes absolutely fabulous. This one definitely goes onto the list of favorites.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 24, 2004
This was good. I shreaded it and served as a sandwich.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 23, 2004
My family loved the recipe, but I think I was a bit more critical. It seems as though it could have been a bit more tender, but I think next time I will try refrigerating the day before and then serving and see if this helps. All in all, it was a solid recipe for roast beef and I enjoyed it once I poured the extra juice over the meat.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 5, 2004
Excellent!! I used beef broth instead of bouillon. The first time I only cooked it 2hr&30min and cut the meat the wrong way but it was still flavorful so the second time I cooked it the whole time and cut the meat against the grain and it was much better. My husband feels no guilt in stating he doesn't like something but with this he said I should make it for our next family pot luck, it was soo good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jul. 12, 2004
By far this is the best roast beef I have ever cooked. It is also the easiest! Thank you Michelle. I will make other recipes from you. My family LOVED it. Thank you so much.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 4, 2004
This came out very flavorfull, put in slowcooker with vegtables.
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Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: May 30, 2004
excellent flavor and tenderness.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: May 10, 2004
I am from Chicago orginally and this tastes EXACTLY like the Italian Beefs for which Chicago is famous. YUM!
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Cooking Level: Expert

Home Town: Rolling Prairie, Indiana, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 19, 2004
Delicious! I cooked this for a family gathering and everyone was asking for the recipe! I will definately cook this again and again.
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Cooking Level: Intermediate

Living In: Shreveport, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 11, 2004
I did not add salt due to the bouillion being very salty. This is something I will make again and again. Simple,convienent and delicious. I CUT the meat at 3 hours into large slices(meat was tender enough to use a hard-plastic spatula) so as to soak up some of the juices. Was pefect at 3-1/2 hours covered(recipe did not state whether to cover or not). Had about a cup of very flavorful juices left in pan to pour over rice, noodles,potatoes or whatever. I opted to just use on the meat, as we are eating healthy,low- carb. Made a delicious meal with a side salad. This would be a winner made in a slow cooker, too. Thank you, Michelle! Excellent recipe! This one goes into our favorite file.
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Home Town: Pleasant Ridge, Michigan, USA
Living In: Gaylord, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 5, 2004
We really loved this recipe. I put it in my slow cooker for about 6 hours on low and was worried it would be dry but it was cooked well done but still moist. I had added an extra 1 1/2 cups of beef broth. Although it wasn't dry I do think I will cook it an hour or two shorter next time so that it is closer to medium rare. I'll definately make it again. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jan. 29, 2004
My daughter of 17 loved this recipe. I've tried several different roast recipes and this one is in the top 10.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 23, 2003
Hello! This is my recipe and I may know why some people are having trouble with this recipe turning out dry. I have cooked this beef for the last 12 years using the same stainless steel pan every time. Last time I made it, I used a Teflon pan and it turned out dry and all of the juices cooked off. This may or may not be the problem. Hope it helps.
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Cooking Level: Expert

Home Town: Evansville, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 28, 2003
My husband is from the Chicago area where Italian beef is very popular. He's been disappointed in the Detroit area because there isn't any Italian Beef restaurants out here (we have Coney Islands). Anyhow, he rated this "5 Stars" as he absolutely LOVES this Italian beef recipe (he's very fussy about it too.) I'm not an Italian Beef fan and I like it better than what we get in Chicago. I followed the recipe except I put it in my crock pot on low at 6am. I checked it about 12:30pm to 1pm and it was a little pink inside so I turned the crock pot off and let it sit until dinner time where I warmed it up and ate it. It's good but is better the second day after it's sat in the spices. My husband liked it plain but ate it as left-overs as a sandwhich using a small roll of french bread (not as small as a baguette) sliced, with thinly sliced beef, au jus (sp?).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 16, 2003
I fixed this recipe for a sick friend and her family. Her husband said it was the best Italian Beef he had ever tasted. I did cook it on low all day in my crockpot and it turned out beautifully.
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