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

Reviewed: Jun. 29, 2008

Loved it, pretty salty though.

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Heather L.

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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Marj

Cooking Level: Intermediate

Reviewed: May 23, 2008

This is such a wonderful twist on the usual pot roast. I ran out of time and did not slice the roast. I just put it all in together and cooked it. What a hit! My boys loved it. Thanks for a winner.

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Reviewed: May 14, 2008

Trust this recipe! I looked at my 16 oz jar of pepperochini and thought "that just looks ridiculous." Don't think about it, don't drain it, just add it all in. In fact, when you buy the italian dressing packet, go for the zesty one. As recommended, I lightly brushed olive oil on a hard roll and sprinkled with garlic powder before toasting (425 for 8 minutes). Throw some creamy horseradish on the bun, chop up those pepperochini and toss them on the meat and top with provolone, and you've got a winner!

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Owen

Cooking Level: Intermediate

Home Town: Plymouth, Wisconsin, USA

Living In: Minneapolis, Minnesota, USA

Reviewed: Mar. 19, 2008

The best for a super quick dinner when we get home late.I just make mine in a pot on the stove. I use a low sodium broth and top with pepper jack cheese DELICIOUS!!!

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timmy

Cooking Level: Intermediate

Home Town: Sumter, South Carolina, USA

Living In: Freedom, Pennsylvania, USA

Reviewed: Mar. 18, 2008

I made this for my family last week and it was excellent! I only used the juice from the peppercinis and sliced the peppers for people to use at their leisure. It was so fantastic! Top with a slice of provolone and that is one tasty french dip. I will make again! Thanks.

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Ramona S.

Reviewed: Feb. 21, 2008

This was so fast, easy and delicious, it is certainly a new favorite in our home!

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Jolene F.

Reviewed: Feb. 15, 2008

I have been making a different version of this recipe for a while now but instead of on the stove, I cook in the crock on LOW for 8-10 hours. Also, add a can of beer! Serve on toasted french bread with provolone cheese.

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MissSteph44

Reviewed: Feb. 1, 2008

These sandwiches are so good! I like salty food though so had no problem with the recipe as it was written. I did take the suggestion of brushing the rolls with olive oil and toasting them under the broiler. And as the final topper, a piece of melted provolone. So good.

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