Reviewed: Sep. 7, 2009

Hands down my favorite Italian Beef recipe!

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LauraLu

Cooking Level: Intermediate

Living In: Homer Glen, Illinois, USA

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Reviewed: Sep. 2, 2009

Easy - 5 stars Delicious - 5 stars Family rating - 5 stars I added a can of beer becasue someone mentioned it. But will most likely leave it out next time. The pepperocini gave it enough tang to throw it over the top. Will definetly be making this one again!

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marknkaye

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Reviewed: Aug. 28, 2009

I made this for a party last weekend. It was pretty good. The guys really seemed to like the bite it had from the pepperoncini. Great to feed a crowd on a budget.

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SHERA1088

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Aug. 21, 2009

excellent!! I love the subtle but definitely there taste of the pepperoncini!! its become a family favorite and so easy to make that my 14 year old son just simply followed the recipe and put it all in the crock pot when I found myself running out the door late for work!! he was very excited that "his" dinner was such a hit!

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Jennifer

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Reviewed: Jul. 13, 2009

This wasnt my favorite recipe.It was good for a quick meal, but I would like to try it again with a sirloin or other steak in the slow cooker. The roast beef was too thin for my liking.I added onion and garlic to the beef also. I think the Au Jus came out really good.

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quandrie

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Reviewed: Jun. 8, 2009

This was wonderful for sandwiches. I had italian beef in New Orleans. The Au Jus was great for dipping. Leftovers made an awesome chilli with addition of Tex-Mex seasonings, especially cumin and smoked papkria. Will play with this more.

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MARLOPJ

Cooking Level: Expert

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Reviewed: May 31, 2009

This is so easy to put together, and has an excellent flavor to it. Great to take to the cabin on the weekend after we get off the river. Can't wait to try it again when my boys come home on leave.

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Joan

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Reviewed: Apr. 13, 2009

This was a hit with my husband. I used zesty italian dressing mix to give it another extra kick. We served this on toasted onion rolls with provolone cheese! A definite quick and easy recipe!

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mindabug

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Reviewed: Apr. 1, 2009

Excellent!! I used beef stock instead of beef broth- didnt want it too salty. And only half the pack of Italian dressing. This is a keeper, I will be making this often. It's perfect when you are feeding a crowd, no work and its great!

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ljk61

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Kenosha, Wisconsin, USA

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Reviewed: Mar. 17, 2009

I used a 3-4 lb. beef roast, any kind works, I use whatever is cheapest that week, and use slow cooker, 1 hr on hi 7 hrs lo, delicious. Used stock instead of broth, and did not use the whole jar of pepperoncini.

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Kim

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Reviewed: Mar. 6, 2009

good tip to whoever recommended it, but adding all the juice from the pepperoncini jar gave it a nice spicy bite. I also added a roasted red peppers in the last 5 minutes of boiling and served it over a toasted french bread roll with provolone cheese. yum!

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omigodshoes

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Reviewed: Nov. 19, 2008

Not as good as I hoped, just tasted like peppercini when I was done.

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chrishugs

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Reviewed: Nov. 8, 2008

This is incredibly simple and delicious. I did not use an entire jar of peppercinis; I threw a handful in and it was plenty spicy for me. I now make this at least once a week... my boyfriend and I love it!

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Amanda!

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 5, 2008

I tweak this by using a packet of au jus instead of the beef broth and I add two cups of water. I also sub roasted red peppers for the pepperoncini. I also add a sliced onion and serve on toased italian hoagies with shredded Kraft Italian cheese and get raves everytime.

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KAMKNAUSS

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Reviewed: Oct. 11, 2008

I grew up in Chicago, and this is how a roast beef sandwhich there tastes. I missed having them but now I know how to make my own. Next time I will add an italian sausage this is called a combo. Thank you so much for letting me show my family what a real Chicago beef sandwhich is.

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: Oct. 2, 2008

This is exatly! how Italian Beef is made!!!!

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PHILLYJH

Cooking Level: Expert

Home Town: Red Oak, Iowa, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Oct. 1, 2008

I actually make this recipe but use a can of beer instead of beef broth and it comes out perfect.

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Valerie H

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Reviewed: Sep. 22, 2008

This is a simple and wonderful meal. My entire family loved it!! I made some cheese bread in the bread maker to go with it and there was nothing leftover!!

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melonie111

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Reviewed: Jun. 29, 2008

Loved it, pretty salty though.

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Heather L.

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Reviewed: Jun. 10, 2008

What can I say that everyone hasn't said already! I don't like salty food, so I used low sodium broth and half the zesty Italian seasonings. I think I will also drain half the juice from the banana peppers next time. Yummy!

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