Reviewed: Oct. 6, 2009

Smelled wonderful while cooking. Tasted pretty good, but it was lacking that WOW factor.

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Reviewed: Oct. 5, 2009

I'm giving this one 4 stars....I also used 2 packets of dry Italian dressing,Beef Stock in place of the water, and used a chuck roast. Cooked on low for 10 hrs., shredded, and put back in crock pot to cook for another hour or so...the juice has a great flavor, but due to using a chuck roast, I found it a little greasy, and skimmed the top off a few different times before serving.. it tasted like a basic pot roast on french bread...I also added Provolone, Horseradish Garlic Sauce, and some Hot Peppers. I broiled for a few minutes to melt the cheese... It was good, but next time I would use a rump roast, or tri-tip. A better cut of meat for me would have made it a 5 star.I do realize that a rump roast is what is called for in the recipe, but after reading reviews, I found that many used a Chuck Roast, so that is what I chose to try. Nothing againast anyone else's preference, but for me, a Pot Roast isn't the cut of meat to use.... More authentic Italian Beef would be a rump or tri-tip... However, the flavor of the juice was Great!! Thanks for a great recipe. The family did Love it, and will be making again...with another cut of meat... :)

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NicoleCanCook

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Reviewed: Oct. 5, 2009

This made a great alternative to cold sandwiches. The meat was tender, very easy to shred, and tasty. It seemed a little plain on its own but topping it with coleslaw was delicious. Another day we melted shredded cheeses on top and that was great too. This is a recipe I'll definitely make when we have a crowd over. You can do it ahead of time and stick in the crockpot for reheating the next day.

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Beth

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Reviewed: Oct. 4, 2009

Used a chuck roast. A little greasy.I needed to strain the broth in the crock pot prior to shredding. Gave it 4 stars because it tasted ok, kinda plain.

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obxnut

Cooking Level: Intermediate

Home Town: Jim Thorpe, Pennsylvania, USA

Living In: Northampton, Pennsylvania, USA

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Reviewed: Sep. 30, 2009

Great on Sandwiches! Put on Rolls with sauteed onions, peppers, mushrooms & provolone. I forgot to boil all the ingredients first and instead just threw everything in the crock pot, still turned out yummy! I also did a Chuck & Rump at the same time, Chuck was a lot more tender!

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KBHANSON21

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Sep. 28, 2009

This was so good! I suggest using a chuck roast if you want to shred your meat. If you have a meat slicer then go with the rump - otherwise don't bother with that cut because it doesn't shread as well and Italian beef needs to be sliced thin! (shredded is next best option IMO) I used 2 packets of the Italian dressing mix and I used one can of beef broth and then added water to it to make 3 cups total. Served on french rolls (with lots of the juices) with sliced provelone and giardinera. Reminded me of growing up in Chicago!

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Cara M.

Cooking Level: Expert

Home Town: Hinsdale, Illinois, USA

Living In: Normal, Illinois, USA

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Reviewed: Sep. 27, 2009

Loved this. I let cook on low for 18 hours so tender! We took it to a football tailgate and it was a hit!

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Abby

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Reviewed: Sep. 25, 2009

Served this at a birthday party. It was a huge hit! I will definitely be making it again. (followed suggestions given by "MomSavedbyGrace")

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Annie B.

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Reviewed: Sep. 19, 2009

Has anyone tried this in a Nesco? I've made this in a slowccoker many times. However, I have a big party coming up (about 50 people) and thought about trying to make it in a Nesco to accomodate the large qauntitiy I need.

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LoriV

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Sep. 15, 2009

Excellent and easy! I sliced the beef and put the slices back in the juice for the last hour of cooking. Served it on rolls with roasted red pepers and provolone cheese.

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JFW2329

Cooking Level: Expert

Home Town: Oviedo, Florida, USA

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Reviewed: Sep. 13, 2009

Unbelievable! This was sooo good! I made it for a house warming party and it was gone in no time. The flavor was delish! I cooked it overnight and shredded it in the morning. Left the meat in the juices and set the slow cooker to warm, until ready to eat. I used a 5 lbs roast with beef broth and two packages of italian salad dressing mix. Will definitely make again. Thanks for the awesome recipe......

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Cora

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Reviewed: Sep. 12, 2009

Oh my gosh. How easy and how delicious! The roast I had was only 3.5 lbs, so I used just two cups of water. I used two packages of the dry Italian salad dressing mix. Put it in the crockpot on low all night and this morning shredded it, then returned it to the juices. I absolutely love this recipe.

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Pattycakes

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Reviewed: Sep. 10, 2009

Delish! At the advice of others I used 2 cans of low sodium beef broth and added water until the roast was covered, and I used 2 packages of the dry salad dressing mix. I used a shoulder roast because that is what was on sale and it was so tender it just fell apart! I served it at sandwiches with provolne cheese and horseradish mayo, but it would be great by itself or with rice. Don't forget to save the juice for dipping sanwiches or making gravy!

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ladybears

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Reviewed: Sep. 9, 2009

Teens loved it! Very good flavor, although I will use chuck roast next time. Very easy and great flavor. Next time will try sauteed onions and peppercinis.

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foxmomx3

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Reviewed: Sep. 7, 2009

Made two batches, one with chuck and one with cross-rib roast. I tried to buy a rump roast but the butcher flat out refused to cut one for me, telling me that the cross-rib would be better! Sliced roast, versus shredded chuck, seems more authentic to me but both were tender and tasty. I put the slices in the liquid to heat just before filling sandwich, otherwise it would have fallen apart. Sliced peperoncini make the sandwich, as does buttering and toasting the hoagie rolls before filling. Wetter is definitely better! I did substitute the onion powder for onion salt and eliminated the salt, and used beef broth/water with double the packaged salad dressing mix as recommended.

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JKY

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Reviewed: Sep. 7, 2009

I have fixed this over and over and everybody loves it. I didn't change a thing.

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lcnelt

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Reviewed: Sep. 4, 2009

This recipe rocks! I have made it 3 times now for different occassions and everyone that has tried it LOVES it... even two co-workers from Chicago. I use two packages of the Italian dressing mix and low sodium beef broth instead of water. I omit the salt called for as the beef broth and dressing mix have enough. I do use the onion salt though. I'm making it again this weekend and can't wait. I serve it on hoagie rolls with Provolone that I put under the broiler for a little. YUMMY!!! Thanks for sharing this recipe!

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Kelly

Cooking Level: Intermediate

Home Town: Summit, New Jersey, USA

Living In: Arlington, Texas, USA

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Reviewed: Sep. 4, 2009

Excellent! I agree with earlier comments that this must be eaten with as much of the juices as possible. The tender, juicy beef is made even more delicious served with provolone, peppers, and onions. This gives me something new to do with a beef roast and my trusty crock pot.

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kkat0307

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Reviewed: Sep. 3, 2009

This was really a great recipe, hubby loved it!

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BRATTYBLUEEYES

Cooking Level: Expert

Home Town: Westminster, Massachusetts, USA

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Reviewed: Sep. 2, 2009

I nixed the salt in this (there is plenty in the dressing mix) and used onion powder instead of onion salt. I also used beef stock instead of water. My family LOVED this! A definite keeper! Thanks!

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