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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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Aug. 29, 2009

Never been to Chicago but even a Jersey Guy can appreciate the simple awesomeness of this recipe! Kids loved it too! A keeper!

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Roy

Cooking Level: Expert

Home Town: North Arlington, New Jersey, USA

Living In: Jupiter, Florida, USA

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Reviewed: Aug. 29, 2009

This recipe made me a hero to my hubby! He is originally from Chicago and misses the local Italian Beef sandwiches. This recipe is about as close as it gets!!! He LOVED the sandwiches and said the only thing that would make them better is to have authentic Chicago rolls. This is a keeper!!! Thanks for the great recipe.

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burghbergs

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Aug. 25, 2009

Used 2-1/2 lb meat, but same amount of ingredients. Was excellent. Also added some Worcestershire Sauce. This was excellent on some sliced french bread. Yum. Very rich tasting, and not too salty. Will make this again- perfect for football season!

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CookinCoorishii

Cooking Level: Beginning

Home Town: Rock Falls, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 22, 2009

This was SUPER tasty. My husband LOVED it. I used 2 packets of dressing mix and omitted all added salt. I also shredded it once it was done and then let it sit in the crock for an additional hour on low...PERFECT! Placed the meat on toasted hoagies and topped with provolone cheese, then threw the sandwiches back in the oven to melt the cheese. Will make again for sure...probably on football sunday for the guys!

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ANNEND

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Bloomington, Minnesota, USA

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Reviewed: Aug. 17, 2009

great way to use roast beef when on sale in the summer. served on hoagie rolls w/ provolone cheese, mushrooms and green peppers. served with green salad.

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Carolina Chick

Cooking Level: Intermediate

Home Town: Waxhaw, North Carolina, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Aug. 14, 2009

This recipe was fantastic! I added 2 tsp of beef boullion granuales and used onion powder instead of onion salt. I served it on mini Kaiser rolls for my son's baptism and it was very flavorfull and easy to make. I will definately make it again and again.

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sarahM

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Reviewed: Aug. 13, 2009

This was ok, but lacking something.

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Tami

Cooking Level: Expert

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Reviewed: Aug. 12, 2009

Added 2 packets of dressing mix - do not add any of the salt products. It is not needed. Also added about 10 whole pepperoncinis along with 1/3 of the juice. Served on hoagie rolls with provolone cheese and broiled to melt the cheese and then put on a horseradish/ mayo sauce. Very good.

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JONCIN

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Reviewed: Aug. 9, 2009

I really like this recipe. It is so easy to set it all up in the crockpot so that we have an easy dinner when we get home from work. It makes plenty if you want to invite a few others for dinner too.

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WYONYGAL

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Reviewed: Aug. 9, 2009

This was pretty good.

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Christal

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Kansas City, Kansas, USA

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Reviewed: Aug. 6, 2009

Went like crazy at my husband's jobsite. I added more seasonings, though, as we like it a bit more savory. Good stuff!

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radiogal

Cooking Level: Intermediate

Home Town: Irmo, South Carolina, USA

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Reviewed: Aug. 5, 2009

This is very good, but not as flavorful as I expected. I prefer the french dip recipe from this site.

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gertrong

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Reviewed: Aug. 5, 2009

This sandwich was wonderful. When I made it I used beef broth in place of the water, I didn't add any salt and I replaced the onion salt with onion powder. To prepare the sandwich I spread some butter onto two halves of a hogie and sprinkled some garlic powder onto the butter. I broiled this until it was toasted. Then I added the meat, some sauteed mushrooms and onions and set a slice of provolone on top. I put this back under the broiler until the cheese melted. I chose to eat mine as an open face sandwich. This is a great addition to my recipe file.

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Lisa K

Cooking Level: Intermediate

Living In: Appleton, Wisconsin, USA

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Reviewed: Aug. 3, 2009

Really good beef! I followed the directions exactly, except I used a 4 lb top round roast. After 6 hours on high, my meat would not pull apart (probably because of the low fat content). So I just took it out, sliced it thinly, and put it back in the juice. Served this on sub rolls with provalone and banana peppers. Really easy meal that I will definitely make again when roasts go on sale!

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Aug. 2, 2009

I made this recipe for the first time, added a beef bouillon cube and onion powder rather than the onion salt, otherwise I followed exactly. I cooked overnight on low and the beef was great. I think adding giardiniera as a topping to the sandwich gave it the kick that some reviewers believe is missing from the recipe. I thought it was great and I'll make again.

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DANP3

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Reviewed: Jul. 26, 2009

I grew up eating only the finest italian beef and sausage sands (Gary,Ind). This was great! I added some fresh cubanelle peppers, topped it with a lil marinara, and called it dinner! Definately a keeper!

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Cruella

Cooking Level: Intermediate

Home Town: Port Charlotte, Florida, USA

Living In: Bel Air, Maryland, USA

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Reviewed: Jul. 25, 2009

yuuuummmmmmyyyyyy!!!!

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bsmith950

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Reviewed: Jul. 22, 2009

It is excellent. It smelled so good while cooking and was delicious. I was at a graduation party and everyone loved it. I plan on making it for a reunion.

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Becky G.

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Reviewed: Jul. 15, 2009

I thought it was excellent, but my husband did not like the change. He prefered BBQ sauce, but he did eat this!

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HomeCookinMom

Cooking Level: Intermediate

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Slow Cooker Italian Beef for Sandwiches

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