Reviewed: May 16, 2012

This was GREAT!!! The only things I did differently was to add beef bullion cubes to the water, everything else I followed exactly. And we don't like the meat on sandwiches so I just thickened the gravy and served with mashed potatoes and carrots.. Everyone loved it.

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Reviewer:

GingerB

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

Reviewed: May 8, 2012

loved this

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Reviewer:

messy chef

Reviewed: May 3, 2012

4.5 stars. I cut all ingredients in half except for the italian seasoning packet. I sauteed peppers and onions separately and served on toasted hoagies with swiss cheese (after broiing to melt the cheese). These were quite good! Thanks for sharing this recipe,

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Reviewer:

Mi Being Mi

Cooking Level: Intermediate

Home Town: Alma, Michigan, USA

Living In: Topeka, Kansas, USA

Reviewed: Apr. 25, 2012

We really enjoy this dish. I make homemade sub rolls and add lettuce, mayo, tomato, onion, and sliced cheese. YUM! Before I put anything on the subroll, I use a spoon and add the juice from the meat to the bottom side of the roll, for us it seems to give it a little something extra.

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Reviewer:

Rhodes95

Reviewed: Apr. 24, 2012

Oh, my! Yum!! used a chuck roast & doubled the sauce as others suggested. Perfect. Made for boyfriend's birthday dinner with our 4 kids ages 3-9. Kids liked it, adults were in heaven! :)

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Reviewer:

DAISYGIRL333

Reviewed: Apr. 24, 2012

Absolutely delicious, lots of flavor and plenty of leftovers. Thank you for sharing!! This made its way into my hand written recipe book ;) Thats a major compliment as I only put definite remakes in there! Hubby loved with a slice of provolone.

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Reviewer:

HisMrs

Reviewed: Apr. 21, 2012

This is pretty good. I listened to other reviewers and used only 1/2 cup water and the rest beef broth. Next time, I will not use so much broth, as I found the flavor of the broth to come through a little too much. I used 2 packets of italian seasoning for a 3lb roast. The amount of seasoning was good. I sauteed onions and peppers in a little oil with garlic powder and served on hoagie buns with herb butter and provolone. I think the sauteed veggies made all the difference. Will make again... with much less broth!

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Reviewer:

kristel

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

Reviewed: Apr. 19, 2012

Question for expert slow cookers. I followed the recipe exactly. Had a 3.5 lb roast. I couldn't shred the beef. I sliced it very thin and my family loved it (great flavor!) but I'm curious to know if I overcooked it or why it wouldn't pull apart. Any tips?? Thx!

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