I followed the recipe except I cooked a 3 pound bottom round for three hours on high, removed and refrigerated. Once it was cold I sliced it with a meat slicer as thinlly as I could without shredding it. Before serving I reheated the reserved cooking juices. I then dipped the sliced meat into the hot juice to reheat before placing on buns. I then dunked the whole sandwich bun and all into the juice before topping with giardinera I bought in a jar. Almost as good as Johnnies Italian beef we ate when we visited Chicago.
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I followed the recipe except I cooked a 3 pound bottom round for three hours on high, removed...