Reviewed: May 21, 2013

This stuff was inedible. Almost nauseating. Enough to turn you off "Italian Beef" for life.

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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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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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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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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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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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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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pettyh

Home Town: Noblesville, Indiana, USA

Reviewed: Apr. 30, 2013

This turned very well though I made a few changes. First using this website, I found an Italian dressing mix recipe (dry mix) that I used instead of packaged. Second, when the meat is done, I shredded the meat right in the cooking juices and when I served it, I served the juices on the side for dipping. It was awesome!

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GarlicHead

Cooking Level: Expert

Home Town: East Haddam, Connecticut, USA

Reviewed: Apr. 29, 2013

OMG...I would give this 10 stars if I could. One of the best slow cooker recipes out there. I did replace the water with low sodium beef broth and doubled the Italian dressing mix. Absolutely fabulous.....no bread needed for me....just sprinkled some Mexican 4 cheese on top.....deeeelicious.

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RoxanneG

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

Reviewed: Apr. 29, 2013

I don't comment normally unless I find a recipe that was to DIE for and this was just that! Oh my this smelled incredible when it was cooking. I followed everything pretty much exactly except I could only get a 3.5lb rump roast but I didn't scale the recipe down at all. I tend to always make extra juice. I also used a zesty Italian packet. Also I substituted onion flakes and salt for the onion salt. First time cooking for my boyfriends parents and everyone was blown away! My bf's mom was concerned that I wasn't running around in the kitchen but this was just so easy! I sauteed some mushrooms and onions and served it up on some toasted hoagie rolls with cheddar cheese and horseradish. Oh my I cannot wait to make this again! I suggest shredding up the meat 1-2 hours before it's done and let it soak in all that yummy juice! 10 hours is perfect.

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