The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 2, 2009
I just finished this for tomorrows night dinner.Had the kid's taste test it and they love it!!I did use beef broth instead of water.Used 2-1/2pound roast instead of a 5-pound roast.Kept the measurments for the rest the same.I did use 2 pks of the italian dressing mix and added 1/2 tsp red pepper flakes.Fantastic!! Will be making this again! Thank you :))
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Cooking Level: Professional

Living In: Tomah, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 2, 2009
I couldn't find rump roast so I chose an eye of round roast (I think!). I used "zesty" italian dressing and other than that I didn't change a thing. It has a kick, it was very tasty, very similar to what I've had at restaurants, etc. We'll definitely make this again!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 30, 2009
As written, this was just too bland for me. I ending up using 3 packets of italian dressing mix and upping the measurements on all other seasonings(except salt). Because it was so simple and tender, I will try it again, but next time I will use beef broth instead of water and add some chopped pepperoncinis to the slow cooker to spice it up.
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Cooking Level: Intermediate

Home Town: Green, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 30, 2009
I made it exactly as in the recipe and it came out amazing. I can tell that it's the best crockpot beef recipe I've tried. I will be making it many more times!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 30, 2009
Pretty darn good. I took other's advice and used Beef Broth. I sliced my roast into strips before cooking so didn't do any shredding. Hubby took it to work to feed his crew and it was really well received. Highly recommend, tasty and easy to make.
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Cooking Level: Intermediate

Living In: Sioux City, Iowa, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 24, 2009
This was very good. I loved the quick prep time. It was so easy to make. We really liked the flavor of the meat.
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jen

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 23, 2009
So delicious! Huge hit at our house. I used beef broth instead of water. Added sliced bell pepper with about an hour left. Definitely add the shredded meat back to the juice. And to make them super authentic - we dunked the entire sandwich - after it was assembled - into the juice! The messier the better!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 23, 2009
This Italian beef had great flavor & the prep was easy. I made some minor substitutions to the original recipe. First off, I doubled the ingredients because I like to have extra gravy. I used 4.5 pounds of brisket rather than the cut of meat suggested. I added 2 cloves of fresh garlic (minced)as my husband loves it. I also used beef broth in place of the water for more flavor. (I did cut the salt considerably as there is plenty in the beef broth). I cooked it in my crockpot on high for 5 hours, took the meat out to shread & remove the fat, then put it back in the crockpot for another 2 hours (on low). The meat was flavorful & super tender. I left the crockpot on until the next day (on warm) & the flavor was even better. I am going to add peppers the next time, rather than serving them on the side. I'll be making this again!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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Reviewed: Jun. 23, 2009
These hoagies were AMAZING! I used two packets of italian seasonings and beef broth instead of water as suggested by other reviewers with a 2 and 1/2 lb Certified Angus Beef rump roast. I let it cook on high for 4 hours, shredded the roast with two forks and placed it back into the crockpot. Then I added a bag of frozen 3 pepper and onion blend and let it all cook for another 30 mins. I piled the hoagies with the meat and peppers and topped it off with shredded mozzarella. Into the oven with the broiler turned on high for 5 mins until the cheese was melted and the bread toasted. It was really good and easy, which definitely means this recipe is a keeper!
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Cooking Level: Expert

Living In: Houston, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 23, 2009
I followed the directions the 1st time and give it 4 stars. The 2nd time, I added a jar of pepperoncinis and 1 small can of beef broth, got rid of the water, and used all other ingredients.... delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 23, 2009
Love this recipe! I substituted chicken broth and a pork sirloin roast and had italian pork sandwiches. I did double the italian dressing mix, too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 22, 2009
Super easy. My family LOVED it! I used a 3 pound pork roast and added 2 bullion cubes. Will make again and again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 18, 2009
Excellent, simple, and very tasty!! The great thing about the slow cooker is that it's not a hassle to make a quick side dish to go with. This one is definitely a repeat!!
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Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA
Living In: Tampa, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 18, 2009
I put this in the slow cooker before I went to bed. I woke up to the most delicious smelling meal. I made the recipe as listed, but I used a blended italian seasoning for the dried oregano and dried basil. My family really enjoyed this meal and asked to have it again.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 18, 2009
Served on Hoagie rolls with swiss cheese. I threw the rolls and cheese in the broiler for a minute or two. I also added half an onion about an hour before removing the beef from the slow cooker. My boyfriend said it was the best sandwhich he'd ever had. It heats up great for leftovers as well. Thanks for a keeper recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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Reviewed: Jun. 17, 2009
it was fantastic!!! I added pepperoncinis to the crock pot without the stems and some of the juice. It added some heat, it was awesome. I also added some chopped onions to the pot.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 16, 2009
So flavorful! I did make a couple small changes, though. I used a 2.5 lb bottom round roast instead of 5 lb rump roast. However, I didn't alter the amounts on the other ingredients. I didn't have onion salt, so I added extra salt, 2 vegetable bouillon cubes, and 1 tsp powdered beef bouillon. I didn't have dried parsley, but I don't feel it would have added enough flavor that I would miss it. I also took a jar of pepperoncinis, poured a little of the juice in, then tore off the stems and seeds and tore the peppers into strips and threw those in. I really think the pepperoncinis added something that would have been missing. My boyfriend told me this is the best thing I have ever made! I put the meat on french hoagie rolls with provolone cheese.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 16, 2009
I also used mostly beef broth and two salad dressing packets. I also added some crushed red pepper. We ate them once without sauted onions and the italian peppers and then ate them again with those on the sandwich. It was so much tastier after those were added and I don't usually like sauted onions. We also broiled the sandwiches (open faced) for a few minutes with provolone cheese on top. So scrumptious!!! I had to freeze two more meals of this stuff because it makes so much. Hopefully it will taste good after being frozen!
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Cooking Level: Intermediate

Home Town: Holyrood, Kansas, USA
Living In: Manhattan, Kansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 15, 2009
While this was good, it didn't meet the family's great expectations! I used all beef broth and two salad dressing packets like others had suggested. I think to the leftovers I'll maybe add some Worcestershire sauce and horseradish!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 15, 2009
Like others have suggested, I used 3 cans low-sodium beef broth in place of water, omitted the salt, used garlic powder instead of garlic salt, and used two packets of Italian seasoning. I also used chuck roast instead of rump roast. I shredded the meat an hour before it was time to eat and let it simmer in the broth. We served the beef on toasted kaiser and hoagie rolls, topped with provolone cheese.
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Cooking Level: Beginning

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