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Slow Cooker Italian Beef for Sandwiches

Reviewed: Aug. 2, 2010
Very delicious! I used a 2.5 lb roast, but did not cut any other ingredients. In fact, after making round 1 of sandwiches, I actually added more water and Italian seasonings (but not the dressing mix) to the remaining beef and left on the warm cycle until it was time for "seconds" - and those were even better. I give 4 stars instead of 5 because I'm sure if I'd had a 5lb roast and was serving a lot of people I would have run out of au jus, which is a critical part of the deliciousness of this sandwich. Instead of the individual oregeno, parsley, and basil I used 3 tsp Italian seasoning mix. I was also out of onion powder, and don't have onion salt, so that portion was omitted. I used a Kosher flaked salt so I used a full tsp, but for regular table salt would have gone with a 1/2 tsp. I cooked on high for about 3 hours, then sliced meat thinly and returned to juice on high for 1 hour. Then I shredded the meat and kept on warm for another hour before the first serving. I served on French bread with white American cheese.
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Chewy Brownies

Reviewed: Aug. 2, 2010
Perfect! I followed the recipe exactly, except I had to substitute dark corn syrup, and I used 1/2 cup baking cocoa. On the first try they came out dense, chewy, and chocolatey. I sprayed with Pam instead of greasing my glass dish, and there was no sticking. The edges were perfect, and there was no cracking on the surface. Great recipe that used what I had around the house. YUM!
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