Reviewed: Mar. 19, 2009

I followed this recipe exactly as listed and it turned out great. I used a 5 1/2 lb roast. It turned out very tender. One thing to remember with these Italian Beefs - the meat will be shredded not sliced. I believe sliced is the traditional way beef sandwiches are done. After the meat was done I shredded it right in the crock pot. Keep all the juices. This is where the flavor is! We ate our beef on french rolls that were buttered with butter and garlic. After the meat is on the roll we top with moz. cheese or prov. cheese and put under the broiler for the cheese to melt and toast. Add some giardinera for an extra kick.

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Jennifer

Cooking Level: Intermediate

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Reviewed: Mar. 17, 2009

I made so many changes maybe I shouldn't rate this recipe?? Although they are the same changes most people seem to have made. I used beef broth instead of water, doubled the dressing, omitted the salt and used onion powder instead of onion salt. It was very very yummy.

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PrincessJenna

Cooking Level: Intermediate

Home Town: Upton, Massachusetts, USA

Living In: Albany, New York, USA

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Reviewed: Mar. 9, 2009

This was great! I added some sliced onion and stuffed the chuck pot roast with garlic pieces. Also reading other reviews I doubled the spices and used chicken stock instead of water (I didn't have beef stock)It was very good. Thanks

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sweets4me

Cooking Level: Beginning

Home Town: Anchorage, Alaska, USA

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Reviewed: Mar. 9, 2009

This was a great recipe! Had roast and didn't know how to prepare...found this recipe and thought why not. Glad I did! Even husband ate it and had seconds. Will definitely make again!

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XONORA5

Cooking Level: Intermediate

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Reviewed: Mar. 6, 2009

We are big French Dip fans, so this seemed like the way to go for a worknight. Very tender, very tasty, very quick and easy to prep. It ended up being in the crockpot for almost 10 hours and it was great..the only thing I wish I had done was a little more garlic for my big roast and trimmed a bit more fat. Very good on bakery hoagies with noodles or potatoes on the side..great juices!

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Allaboutus

Cooking Level: Intermediate

Home Town: Ocala, Florida, USA

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Reviewed: Mar. 5, 2009

You'll love this recipe, easy to make and a great meal to eat after a long day at work. very aromatic and delicious on italian bread with either provolone or mozz. cheese melted on top. A great spin on pot roast.

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billm

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Reviewed: Mar. 5, 2009

I was not completely thrilled with this - it was missing a kick somewhere, but overall it was very good.

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FTBLOSU

Cooking Level: Professional

Home Town: Upper Arlington, Ohio, USA

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Reviewed: Mar. 5, 2009

Like others, I substituted beef broth for water and doubled the Italian seasoning. I lightly buttered and toasted sub rolls and served with hot peppers and onions. If you're making it for a Chicago native, don't forget to dip the sandwich in the juice! This is a big hit at family gatherings.

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nylicart

Cooking Level: Intermediate

Living In: Bloomington, Illinois, USA

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Reviewed: Mar. 4, 2009

I had never had Italian beef, but I had seen Guy Fieri make it on the Food Network. It looked so yummy. This recipe just wasn't what I expected at all. I didn't think it tasted very good and it was very watery, like soup. It was a lot like BBQ beef, only with no bbq sauce and not much flavor. Sorry, this one was a disappointment to me.

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BlueCrabFan

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Reviewed: Mar. 3, 2009

This was great, and very easy. The seasoning was perfect. I finally impressed my husband with my cooking. Thank you!

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Lori1973

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Reviewed: Feb. 27, 2009

Tastes like Chicago! Takes me back to the Windy City whenever I make this. As other users, I increased the Italian dressing to two packages. Perfect topped with giardinira - the hot peppers mix that you find in the grocery store. Get a good hoagie roll, top with the beef, put some peppers on and pour on some juice or dip the sandwich in the juice. That's true Chicago style. Tastes like Mr. Beef. Roll up your sleeves and enjoy!

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Lizzard

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

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Reviewed: Feb. 27, 2009

We loved this! Served on crusty rolls with melted provolone cheese. I added hot and sweet peppers to mine. So easy and super tasty. Will make again, thanks!

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SLJ6

Cooking Level: Expert

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Reviewed: Feb. 24, 2009

I am not sure that the cut of meat listed for this recipe was the correct one. I followed the instructions exactly however, the roast never tenderized and turned into a hard brick. this was an expensive cut of meat that we had to throw away. smelled great, but maybe a different roast needed to be used.

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McMom

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Huntersville, North Carolina, USA

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Reviewed: Feb. 23, 2009

I used liquid ital dressing tasted great....better the next day too

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nomadicfour

Home Town: Seattle, Washington, USA

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Reviewed: Feb. 23, 2009

Let me start by saying I am not a Chicago native, I actually grew up in Rockford Illinois. However even in Rockford there was nothing better than the awesome Italian Beef sandwhiches! Living in Iowa now for ten years I simply cannot find an Italian Beef on the menu at any restaurant and I totally crave them!!! So of course I was very excited to try this after reviews from actual Chicago natives giving this recipe a thumbs up. So I really really wanted to love this...but I didn't. I started out with two cans of broth and one packet of the Italian dressing. When I went to shred the meat it really had no flavor so I decided to add another packet of dressing. About an hour later we had our sandwhiches. Now don't get me wrong it was a good sandwhich, just not great, and certainly couldn' hold a candle to the Italian beefs I'm used to from back home and from many visits to Chicago. For me the Italian dressing was coming through too strong and I kept thinking about that pasta salad you make with the dressing because it was so very strong!Like I said though I did put in two packets when the recipe called for one so that's my own fault. However I did feel like with one packet it just had no flavor. So try this recipe for a good sandwhich just do not expect a great Chicago italian beef from your slowcooker. Thanks for the recipe though I think I may use it again in the future!!

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Pengworm

Cooking Level: Intermediate

Home Town: Rockford, Illinois, USA

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Reviewed: Feb. 20, 2009

this recipe couldn't be any easier. i make it just about once a week. the whole family just loves it! thanks for a great recipe!

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Shari

Cooking Level: Expert

Home Town: Weatherly, Pennsylvania, USA

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Reviewed: Feb. 19, 2009

This was delicious! I used a rump roast as recommended and set my crock pot on 10 hours. The meat was falling apart it was so tender. I did double the italian dressing and used 2 cans of beef broth in place of the water. I used all of the other spices exactly as stated in the recipe.

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Karen

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Reviewed: Feb. 16, 2009

YUMMY! My family loved this. We also tried it with chicken and also great. Great spice mixture.

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torreylynn

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Reviewed: Feb. 15, 2009

My husband had a hard time not eating this before it was dinner time! I followed other's recommendations by using the water/beef broth & 2 pkgs of the dry salad dressing mix. Definitely a keeper! Thank you!

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mom22seans

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Reviewed: Feb. 15, 2009

This was good but not as italian-y as we would have liked. I will be following some of the other comment suggestions (like doubling or even tripling some of the spices) which should make this excellent.

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dreher16

Cooking Level: Expert

Home Town: Dover, Ohio, USA

Living In: Cincinnati, Ohio, USA

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Slow Cooker Italian Beef for Sandwiches

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