Reviewed: May 10, 2012

I have made this twice. It is very good! I reduced the salad dressing pouch to two instead of three because three pouches made the dish a too salty for my taste.

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Reviewer:

tonis512

Reviewed: Apr. 18, 2012

Yes, I would make this again. But its not exactly like chicago's Italian beef. It has the texture of pot roast. Also, next time I will cut back Italian dressing mix to 1 1/2 packets.

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Reviewer:

Kirstin

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Bartlett, Illinois, USA

Reviewed: Apr. 11, 2012

Loved it !! I fixed this just the way the recipe said and was delighted with the results. Quick and simple to prep. Very tasty to eat.

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Reviewer:

marlee

Reviewed: Apr. 6, 2012

Awesome. Just... awesome!

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Reviewer:

PUCK778

Reviewed: Mar. 22, 2012

So easy, so delicious. Used 1lb of bottom round, one packet dressing, 1/3c low sodium beef broth, and half a jar of mild pepperoncini, liquid and all. Took about 3-4 hours, and it just fell apart. Not too salty, plenty of delicious jus. Just piled it on a bun with some provolone and served with roasted potatoes. A great party meal where everyone could just help themself. Thank you so much for te recipe!

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Reviewer:

ANGIEBUTTT

Reviewed: Mar. 21, 2012

Easy and good. I added some pickled banana peppers to the last hr and I think that help it a little. Drain off the liquid and pour it through a strainer and then separate the fat off the top. Then you can dip this unto your bun. Man that's a meal my family loved.

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Reviewer:

Livy

Reviewed: Feb. 26, 2012

I made this per the recipe and put it in my chili instead of ground beef. I will never go back to ground beef again. Love it!!!

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Reviewer:

Paige

Reviewed: Feb. 12, 2012

add i can of budweiser and it is perfect!!!!

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Reviewer:

richkat2004

Reviewed: Feb. 9, 2012

I wanted to love this, it just was okay to me. Too Salty and fatty, not much flavor. Probably won't make again.

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Reviewer:

veggielover

Reviewed: Feb. 1, 2012

My husband and I LOVED this! My roast was around 2.7 lbs. and I only used 2 packets of Italian seasoning and added the peppers to taste, no juice. We put provolone cheese on some hoagie buns and broiled them to toast the bread and melt the cheese. We raved about them all through dinner! I served it with a spinach strawberry salad and homemade baked french fries.

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