Reviewed: Jun. 17, 2013

Loved this recipe! I added beef broth and red wine for the liquid. Next time for a spicier crowd I will add pepperocini's and some of the juice from the jar!

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Reviewer:

Elliekay

Reviewed: Jun. 16, 2013

This is NOT my kind of food and I didn't think I would like it nor my husband but decided to give it a shot. This roast beef is DELICIOUS and will be used in my household regularly. If you haven't tried it, do so now, you will love it!!!!

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Reviewer:

Rae

Reviewed: Jun. 16, 2013

You know, I absolutely love the Italian beef sandwiches you get in Chicago. This was just OK. I wasn't crazy about it. The texture of the meat was a bit spongey and tasted a little bland. I don't think you can get the same melt in your mouth texture and deep flavor results in a crockpot that Chicago Italian beef places get in their ovens. It's also hard to duplicate the flavor of the giardiniera and find the right kind of bread. I think this is just one of those things you have to go to Chicago for.

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Reviewer:

Nantru

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Washington, D.C., USA

Reviewed: May 21, 2013

I did not care for this recipe.

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Reviewer:

Emir

Reviewed: May 9, 2013

While this recipe has the right flavors the sauce is not potent enough and the ratio of sauce to beef is not quite right. I used a 2.5 lb roast with 3 cups of beef broth instead of water and double the amount of spices. The traditional sandwich is served with the beef on a crusty roll soaking wet with sauce! Also sauté green peppers and serve on top of the sandwich. My husband and kids loved this with the changes!

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Reviewer:

JiMegFL

Cooking Level: Intermediate

Reviewed: May 6, 2013

LOVED this - with a few tweaks. I used chicken broth instead of water, and used a little over half of the meat that the recipe calls for. I think if I had used a whole 5 pound roast, it would not have been enough liquid. I also added some dehydrated bell peppers about halfway through (I didn't have any fresh on hand), and added some Italian seasoning. I did cut out the salt, since the broth had some salt, too. It turned out really well, and I would definitely make it again, with these changes :D

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Reviewer:

foursixquebec

Cooking Level: Intermediate

Reviewed: May 5, 2013

Very plain, we added bbq sauce. But my 8 year daughter liked it.

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Reviewer:

tcsunflower

Reviewed: May 4, 2013

Great recipe. Double the spice ingredients. Even better the second day. Make extra. I left out the salt and didn't miss it.

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Reviewer:

cls

Reviewed: May 1, 2013

Pretty darn good! Could maybe use a little something more, though (beer? A little BBQ?). But considering how simple it is to make, you won't hear me complain!

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Reviewer:

Troy Carlson

Cooking Level: Intermediate

Home Town: Elkhart, Indiana, USA

Living In: Columbus, Ohio, USA

Reviewed: May 1, 2013

This recipe is delicious. Like many others, I used chuck as it is easier to shred. I also substituted the water for beef broth. I didn't have any dried parsley on hand, but it didn't seem to matter. I topped mine with provolone cheese, mushrooms, onions, and green peppers. I broiled them for a minute so that the cheese would melt. I will absolutely make this again.

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