Reviewed: Apr. 11, 2009

This was really tasty. Came out really tender and had lots of good flavor. We topped with Provolone cheese and put under the broiler for a few minutes. Thanks for the yummy recipe!!

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nan

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: Apr. 11, 2009

Very Good!

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Carla

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Reviewed: Apr. 7, 2009

This was very easy and good. As suggested, I used the beef broth instead of water and the 1.5 oz package of italian dressing mix. I also added about 2 cups of onions sliced to the bottom of the slow cooker before putting the meat in, and did not use onion powder. Great-minimal effort, and several people asked for the recipe. Would definately make it again.

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NicoleT

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Reviewed: Apr. 7, 2009

Awesome!! My husband LOVES this! I make it on a Monday and he eats it for lunch most of the week! Super easy and delicious! I make mine with a large jar of whole pepperoncini's including the juice for some kick! Also use broth instead of water. Serve on a toasted roll and your good to go!

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jess84

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Reviewed: Apr. 2, 2009

This was good, but not really great. The seasonings didn't seem to stick to the meat like I'd hoped. I even tried pouring some of the juices on top of the meat but that made for a soggy haogie bun.

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mkubitski

Cooking Level: Intermediate

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Reviewed: Apr. 1, 2009

This is one of our party stand by recipes. I no longer bother boiling the seasonings first--I just dump everything in the crock at once. I alwasy ad hot banana ring peppers and half the jar of juice at the end mmmm

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FAYADAMS

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Reviewed: Apr. 1, 2009

I'm from Chicago and love italian beef. This tastes almost exactly like the sandwiches you can get in Chicago. The consistency was a little different, but the taste was great! I didn't change anything and it was so simple to make before work. I'll definitely make this again! Thanks for a great recipe!

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Letis

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Mar. 29, 2009

absolutely deliscious!!!! Even made it for the restaurant I work for, everyone loved it. Servrd it in crusty rolls w/provalone melted on top. YUMMY!!!!!

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SOPHIE45

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Reviewed: Mar. 26, 2009

Yum! I used beef broth instead of water, two dressing packets, omitted the salt and used onion powder instead of onion salt. Served on rolls with provolone cheese, pepperocinis and jalapenos on the side. So good, thanks!

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Robbie

Cooking Level: Intermediate

Living In: Concord, California, USA

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Reviewed: Mar. 25, 2009

MAKE THIS RECIPE!!! BUT - cut the salt. YIKES! My husband I LOVE LOVE LOVE salt but eek cut the salt and onion salt. Just read the most helpful reveiws rather then go through the hundreds.....YUM Yum yummmmm

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Maria2007

Cooking Level: Intermediate

Home Town: Moreno Valley, California, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Mar. 25, 2009

This was excellent and very easy to put together in the morning before leaving for work. I didn't have any onion salt so I used some onion powder instead. I put some baby carrots in the bottom of my crockpot and let them cook in the juices all day long. I pulled them out when I pulled the roast out to shred. I added a little bit of cornstarch to the juices to thicken it up a bit before adding the shredded meat back in. I let the meat soak up in the liquid for about another half hour before serving. So tender and full of flavor!

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Catlin

Cooking Level: Intermediate

Living In: Mcpherson, Kansas, USA

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Reviewed: Mar. 23, 2009

Never having been in Chicago, and having never had an Italian Beef Sandwich, I have nothing to compare this to, but this recipe definitely makes an amazingly tasty sandwich! Following some suggestions, I used two packages of Italian Dressing mix, added some pepperoncinis, and used a chuck roast for easier shredding. My kids and I ate it on a hoagie roll with some of the "juice" to dip, but my husband broiled it with some sliced provolone, and claimed it awesome that way as well. Thanks for the recipe.

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Marni

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: Glendale, Arizona, USA

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Reviewed: Mar. 22, 2009

This was REALLY easy and very good. An instant hit. I added about 1/2 tsp of red pepper flakes and a roasted poblano pepper I happened to have left over from fajitas. It was great. Thanks.

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ruffem

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Reviewed: Mar. 22, 2009

Easy and yummy! I used the italian dressing mix recipe from this site and dumped that and all the other seasonings into a bowl and made a mini rub for the sirloin roast I had and let that stand for 10 minutes before into the slow cooker. I did mine on high for the first hour or so and then low for another 6 or so. I tried to pull the meat out to shred it and it fell apart, so I just took tongs and shredded/pulled it apart in the crock pot, and put the whole crock pot out with tongs for people to grab right out of the juice. Good rolls/buns and hot peppers with provolone make it even better.

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AUTUMN609

Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA

Living In: Cottage Grove, Minnesota, USA

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Reviewed: Mar. 21, 2009

Just didn't do it for us.

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Luvs2Cook!

Cooking Level: Expert

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Reviewed: Mar. 21, 2009

This was SO good. Perfectly seasoned and delicious! I used beef broth instead of water, and didn't have any onion salt, so I left that out. I cooked on high for 2 hours, then on low for about 7...I shredded the meat and let it soak in the juices for about 3 hours before serving. Even though I only had a 2.5 lb roast, I kept the seasonings the same. This was awesome served on homemade French Rolls. Next time I'll serve with peppers and melted cheese. Thank you!

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happywife05

Cooking Level: Intermediate

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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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