The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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Reviewed: Jun. 11, 2009
Nice, easy, delicious recipe. I omitted the salt and used beef broth in place of the water and doubled the dry Italian dressing mix. This turned out great. My whole family enjoyed this especially my husband.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 10, 2009
I like the taste but it wasn't close to the Italian Beef sandwich that we use to get in IL when I was a child.
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Cooking Level: Intermediate

Living In: Saltillo, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 10, 2009
This is my favorite new "go to" recipe. I make it at least once a week. My 6 year old daughter asked me if I would make it EVERY day :). I make it with a lean chcuk roast, but have also made it with London Broil. I usually follow the directions as written, although I have substituted the water for beef broth, which was fabulous...however I reccommend if you do this you omit the salt from recipe. Absolutely delicious!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.63 star rating.
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Reviewed: Jun. 9, 2009
Sorry, but not a fan of this recipe as written and probably will not make again. I followed the recipe ingredients to a tee, way too salty and far to much pepper for our liking. Also, I probably should have substituted the water for beef broth according to other reviews.
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Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 9, 2009
super easy.
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Cooking Level: Expert

Home Town: Elm Grove, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 9, 2009
As other reviewers suggested: Beef broth instead of water, double the dry Italian dressing seasoning packet. Delicious! Served on hoagie rolls, with onions, pepperoncini, provolone cheese. Melted cheese under broiler. Will definitely make again. Thank you for this tasty recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 9, 2009
I followed the recipe as written as far as the seasonings were concerned. I used a 3 lb. chuck roast instead of the 5 lb. rump roast, mainly because I had one in the freezer that needed to be used. I cooked it on low temperature for about 10 hours, broke the meat up to allow the juices to settle in and turned off the slow cooker. It was fantastic! When I made the sandwiches I toasted the rolls, melted Provolone cheese on them, put pepperoncinis and marinated artichoke hearts on mine and roasted red bell pepper on both of them. So tasty! We will be using this recipe again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 8, 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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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 8, 2009
Almost 5 star. I even added a little can of sliced jalepeno peppers to the crock pot, but it still needed just a little bit more intensity of flavor for me. I will try toping the sandwhich with sliced grilled onions & bell peppers next time. Very easy recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 6, 2009
This recipie was DELICIOUS!!! I am from the Chicago area but I live in Baton Rouge, LA. Now I love my new home, but you cannot find a decent italian beef sandwich anywhere down here! The only issue is the meat was a little too salty for me (and I love salt). Next time I will use onion powder instead of onion salt. Also, making the sandwich with mozzarella cheese help cut back on the saltiness. But all in all, I will definately be making this one again!
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Cooking Level: Intermediate

Home Town: Zion, Illinois, USA
Living In: Baton Rouge, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 6, 2009
Very good! We will be making this often.
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Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA
Living In: Cookeville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 5, 2009
I am from Chicago and this is wonderful. We are making it as we speak for company tomorrow night. Easy and soooo good. Your family will love it. Just double the recipe for a bigger crowd!
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Cooking Level: Expert

Living In: Genoa, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 4, 2009
This recipe is wonderful! I did the minor changes people mentioned, add beef broth in place of the water, two packets of Italian seasoning, no onion salt since it's salty enough. I seared my roast before putting it in the crock pot, cooked on low 8 hours, pulled meat apart in crock pot, and let it stew in the juices for another hour - fell apart perfectly. I normally wouldn't like a"soagy" hoagie with a sandwich, but it is true - the wetter the better! I added sauteed mushrooms and onions as well as peperoncini, topped with a moz/prov cheese and broiled for a couple minutes to melt cheese. Pour those extra juices right on top. Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 4, 2009
This was a really easy and good weekday dinner. I had a 2.5 lb eye of round and followed the recipe exactly. Turned it on at 6am and when I got home at 5pm dinner was ready. Husband ate three sandwiches! Will be a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 3, 2009
The final product was delicious. This recipe was used as a guideline with the following changes: 1. Water was substituted with beef broth. 2. I used 1/2 bottle Italian dressing. 3. All of the other seasonings and spices were substituted with about 2 tbsps of grilling salt combo. The remaining liquid was used to make a gravy that was poured over the shredded beef on a crispy french bread, sourdough sandwich. Everyone in my family was impressed with this and would like for me to prepare it again.
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Cooking Level: Expert

Home Town: Rowland Heights, California, USA
Living In: Corona, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 3, 2009
as is this is a really good recipe, but of course, I can never leave any recipe alone without making it my own. I added about 5 cloves of fresh garlic (instead of the garlic powder)when I put the meat in the crockpot. I also added some good olive oil at the same time. (about 1/3 cup) Next time I will cut down on the amount of water. The broth is really good, just a little too much for my taste, and with the olive oil, there was just too much liquid. I turned the buns into garlic buns (fixed like garlic bread..broiled and all) then added a good kosher pickle as an extra. Awesome.
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Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 3, 2009
Picky husband loved this! I used 2 pkts Ital dressing and beef broth instead of water. No salt needed. Serve with toasted Kaiser rolls,sauted bell peppers/onions, and on mine I melt mozzarella on top! Serve with a bowl of the jus on the side for dipping. Very good!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 3, 2009
I make Italian beef a lot with very similar ingredients. A lot of reviewers state that it is kind of bland. I just use the Good Seasons Italian season, 3 packets sometimes I mix it up and buy two Italian and one garlic herb. I pierce the meat with a fork all over and rub the seasoning over the meat then I place the meat in the crock pot and pour one box of beef broth around the meat, pouring slowly so I don’t wash too much of the seasoning off. Before serving I shred the meat and return it back in the crock pot with the beef broth for another hour. It always turns out flavorful. Great on rolls with peppers onions and Provel cheese (Provel is a Missouri cheese Yummy and melts great google it) or Provolone cheese for those of you who have never heard of Provel.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: May 27, 2009
This was very good and easy, what can be better than that. The only thing I changed was I used beef broth instead of water.
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Cooking Level: Intermediate

Home Town: Miami, Florida, USA
Living In: Cooper City, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: May 21, 2009
Love it! I use the recipe with 2 packages of Italian Seasoning to kick the flavor up a bit so it just doesn't taste like roast. We put sweet/hot peppers on top as well.
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