The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 20, 2009
great with toasted rolls and melted provolone cheese!
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Cooking Level: Intermediate

Home Town: Palmerton, Pennsylvania, USA
Living In: Jim Thorpe, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 19, 2009
I make this all the time, but I make it the day before, put the crock pot in the frig(side porch in winter) and remove the fat before reheating and serving. I like Penzey's Tuscan seasoning (about 1/4 c.) better than the dressing mix. You can add 1/2 the seasoning an hour before the dish is done to get a brighter flavor.
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Cooking Level: Expert

Home Town: Aliquippa, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 19, 2009
I followed the recipe exactly and it turned out perfect! This was very easy to make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 18, 2009
I was surprised how well this recipe turned out. There were no leftovers! Two packets of Italian dry seasoning was plenty. I'll be making again for friends this weekend.
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Cooking Level: Intermediate

Home Town: Dekalb, Illinois, USA
Living In: Placerville, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 18, 2009
I have made this several times, for our family and for company and it gets rave reviews every time. Easy and delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 18, 2009
My husband loves to eat this on football Sundays! Quick and easy for me and hearty and yummy for him!
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Cooking Level: Intermediate

Living In: Connellsville, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 17, 2009
I have been making this for about 2 years. LOVE IT!! I only make it in the winter . . . can't wait for the cold days now!! :)
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Cooking Level: Intermediate

Living In: Madera, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 17, 2009
Was a huge hit with all my family and friends. That is saying something as we have a lot of picky eaters in the mix. BRAVO!
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Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA
Living In: Marion, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 17, 2009
It was great! I used onion soup mix instead of french dip seasoning and it was still great! I halfed the recipe for my sm. slowcooker and it lasted for 2 meals. The meat was so tender my husband was in awe. He loved that it was basically "meat on a bun" and that I suggested the idea...what a hit!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 17, 2009
Very easy. Even my picky kids ate it. I didn't bother to boil the water and seasoning first and it still turned out fine.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 17, 2009
AMAZING! I used beef broth instead of water as other reviewers had suggested and as I typically do when I make a roast. At the end, I grilled/sauteed some onions and green peppers in a skillet in a little olive oil, then shredded the beef and mixed it all together (with some onion and garlic salt and some pepper), then served on deli rolls with pepperjack cheese. DELICIOUS!
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Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA
Living In: Columbia, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 16, 2009
YUM! I used a very lean roast. I used beef broth instead of water. The last hour of cook time I put in red, orange, yellow, and green bell pepper slices and sliced fresh mushrooms and onions. I served it on toasted buns. It would be great with some Hot Italian Giardiniera!!!
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Cooking Level: Intermediate

Home Town: Gladstone, Oregon, USA
Living In: Oregon City, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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Reviewed: Oct. 14, 2009
I did use chuck roast, beef broth, omitted salts and doubled the Italian dressing mix. Had in slow cooker for 9 hours shredded it. As it was soaking up the juices I sauteed onions, mushrooms and peppers. Slapped it on a bun with some mozzarella cheese and put in the oven for a few mins to toast the bun. Let me tell u this was Outstanding!! For me this is one of those recipes that are above the best! Now I envy people in Chicago. hehehe
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Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 12, 2009
It was good, but I didn't get all the flavor out of the recipe I was hoping for... A little disappointed.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 11, 2009
Very good and very easy meal for a group! I made the recipe as stated, except I used two cans of beef broth instead of water and omitted the salt. I cooked it overnight in the crockpot on low, used two forks to break the meat up and then let it sit in the juices for a few hours until it was time to eat. Served it on rolls with sauteed green peppers, onions and mushrooms and topped with provolone cheese. Will definitely be making again.
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Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA
Living In: Roseville, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 11, 2009
Awesome & so easy!! I used chuck roast and trimmed off most the fat (and it was still very flavorful) Also used 2 packets of italian dressing. Like one other person suggested I cut up green peppers and added them at the end of cooking time. Next time I will add more than one pepper. Served with crusty french bread and hot giardiniera. Felt like I was living in Chicago again! Thanks for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 10, 2009
Yummy! I made a 2 1/2 lb roast and cooked it all night on low. It just fell apart in the morning! So good!
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Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 7, 2009
A breeze to make. I used a chuck roast it shreds great. Cooked it for about 18 hours added pepperocini and green peppers and was able to enjoy the smell coming from the crock pot all day long.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 7, 2009
I would make this again. It was good but not amazing. I used the beef broth and two packages of Italian dressing mix. I'm glad I did because even using the extra packet of dressing I expected more flavor. I served it on toasted rolls with sauteed onions, provlone cheese and hot pepper rings. Definately easy.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 7, 2009
Easy to make, smelled great all day. I served on rolls with provolone cheese and a little of the cooking juice. It was pretty good!
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Cooking Level: Intermediate

Home Town: Austin, Minnesota, USA

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