Better Homes and Gardens Italian Beef Salad
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06/21/2004
Made these changes: omitted table salt, substituted onion powder for onion common salt, used 2 dressing mixes, added 1 1/2 tsp. dried onion, and added ii beef bouillion cubes to the h2o. Cooked on low for about 14 hours; shredded meat and refrigerated meat and juice separately overnight. In the forenoon, I skimmed the fatty off the juice, and returned the juice & meat to the dull cooker, along with some chopped light-green pepper, on high to reheat for a couple hours. Served with horseradish and provolone cheese. Was a striking at our family unit reunion! Leftovers (if whatever!) reheat well for a quick lunch.
02/01/2005
I moved from Chicago, and the thing I miss most is the food! This is a groovy recipe for the Chicago food blues. I, likewise, used the 2 pks of dressing mix (I even use the Italian dressing mix on this site), crushed red pepper, the juice (~1/8 c.) of some sweet and hot peppers, and sliced peppers and onions and serve it on warm Italian bread with mozzarella cheese (with the peppers and onions). The best matter to do is to have it melt in the slow cooker until it is cooked through, and so slice it thinly and return it to the juice for about an hour (only like they do at the beefiness restaurants). It was a hit at my girl's family birthday political party, and took inappreciably any effort. Thank you SO MUCH FOR THE RECIPE!
06/12/2005
This recipe was good as is,but I now use it combined with 3 other recipes for french dip and it is great,I apply all of the ingredients in this recipe except utilise only 2 cups of h2o and leave out both the table salt and onion common salt,I add 2 cups onion sliced thin sauted in 1/4 cup butter ,one/2 cup soy sauce, ane can coke[practise non apply diet or an off brand] 1 12 oz. tin can dark beer, 1 can beefiness broth, one can condesned french onion soup [campbells is best] I use the zesty soup mix. I effort to get at least a 5 to six pound roast rump is o.1000. if its choice otherwise I employ a sirlion tip roast, this is much cheaper and less fatty than a regular sirlion. I as well add italian seasoning, basil, oregano,thyme,and white pepper. I slice the meat very thin like a french dip. update I have started leaving the water out and adding some other can of low sodium beef broth.
03/12/2005
Made this for a coincidental supper last night and all who ate it said it was the all-time beefiness sanwich ever. I followed advice of others and used 2 cups beefiness broth and ane cup water; also two packages of Italian dressing mix. My butcher suggested a chuck roast equally information technology shreds more than easily for sandwiches. Slow cooked it and served with optional provolone cheese, thin-sliced red onion, mustard/mayo sauce and horseradish. Buy really skilful fresh rolls. Soooo yummy and sooo piece of cake - Cheers!
07/28/2004
While the beef was moist and tender, there was way too much table salt and pepper to make the broth suitable for dipping. I ended upwards diluting information technology with about two cups of water. Next time I'll eliminate the salt (canned broth is salty enough)and cut the ground pepper in one-half. Otherwise, the Italian beefiness sense of taste was definitely there and very good. For the person in Phoenix, attempt Luke's at 16th Street and Indian School for their Italian beef. It'south the closest affair I've institute to the real stuff. A suggestion for some other reviewer: If yous want the beef sliced rather than shredded, go far the mean solar day before. Subsequently a night in the fridge, slice it across the grain and gently warm it in the broth.
07/24/2004
This is fantastic! I've had so many people asking this recipe. I'm really glad I found this recipe. I grew up in Chicago where you can social club this anywhere you can buy pizza or a hot canis familiaris, but hither in Phoenix no ane has ever heard of it. It's my petty taste of home. This is even meliorate when you supercede the water with chicken goop.
07/22/2001
This is a groovy recipe! Fabricated sandwiches 'french-dip' style. Will make again.
02/21/2005
I made this recipe using a venison roast and my family unit thought information technology was better than any they've ever had from a restuarant. I took the communication of previous reviews and used 2 packages of dressing mix and 1 tin of low sodium beef broth in place of the water. I cooked the roast on high for 5 hours, shredded the meat with forks, so cooked an additional hr. I toasted some large kaiser rolls and added provolone cheese to the sandwiches. Definetely volition make again.
02/18/2011
I have nothing much to add together to the already groovy reviews. Did all the common ideas ..omitted table salt, used onion powder instead of onion salt, used beef broth (hence the no salt added), used a 3.5 lb roast and same amount of everything else. It did smell and gustation fantastic. Made it for Super Bowl. Perfect pick for that. The only thing I must add... is 17 y.o. daughter walked through the kitchen at 11 am, jerked her right pollex at the kitchen counter (crockpot) and says "Whatever is in that thing smells actually practiced and I just might taste some". And unfortunately, that for me, is the highest praise I'll always become. Oh and btw, she actually ate it. Really skillful. Beloved, Mom
03/ten/2011
Instead of water, I used two cans Campbell'south beefiness broth--I wanted more flavor than water would have given information technology plus I'm cleaning out my pantry. I also eliminated the salt and I made my own dry italian-style salad dressing mix. Earlier calculation the roast, I layered the bottom of my crockpot with sliced onions and minced garlic and I braised my roast. I used thick rolls that I slathered with garlic butter and threw under the broiler slightly before piling on the meat and provolone cheese and putting it under the broiler again. This was good but we all agreed that we like the italian beef with the peppers a little more. LOTS of spice and flavor which nosotros all thought was quite tasty--the ii grownups just missed the peppers. I appreciate this recipe considering when you lot accept a slice of beefiness that's been sitting in the freezer, it can be quite tough if you don't ho-hum cook information technology. This non only helped me make quick work out of dinner, information technology saved my meat so I could use it afterall.
12/24/2006
The first time I made this it came out tough only the trouble was my irksome cooker cooks in increments of 4, six, eight, & 10 hours and I was in a bustle and cooked at 8 hours so the meat was tough and hard to pull. I accept perfected my technique and now I have to say that this is a 5* recipe and really better than some Chicago places. I was built-in and raised in Chicago (Near Due north side, Not the suburbs) and know Italian beef sandwiches. These are better. 1. I apply only beef broth instead of water. 2. I use extra Italian dsg than what it calls for. Double 3. I add lots of sliced green peppers well-nigh an hour earlier the 10 hours are up. 4. I shredd the beefiness and put information technology back into the cooker with its juices and peppers and let it soak for a half hour at least. Stirring on occasion. 5. Serve with fresh french bread. half-dozen. I kickoff this a 8am and by 7pm we have a fantastic dinner. My entire family and friends love these sandwiches and we are all Chicagoans. This is an crawly easy recipe to brand for when you lot take many visitors. *****
12/26/2006
We loved this recipe. I used two pkgs of italian dressing, 2 cans depression sodium beef broth, and left out the bay leaf. I cooked the meat on low for 10 hours in the crockpot. I then shredded the meat with a fork and placed it back into the crockpot to let meat soak up the juices. My husband and I put garlic butter on the rolls and placed them in the oven at 450 for x minutes. Then sauted peppers and onions in olive oil to put on the sandwiches. The social club of our sandwiches was: roll, meat, peppers & onions, and cheese. Nosotros placed our sandwiches in the oven at 450 until cheese melted. Thanks for this recipe, it was wonderful!
09/04/2012
I'm gonna commit a key sin & give a (5-star) review even though I made a few changes...Used a 5lb. chuck roast, 2 tablespoons Italian seasoning (just a shortcut, same herbs), & instead of h2o I used a can each of condensed french onion soup, consomee & beef broth. Added the 1 packet of dressing mix & a small tin can of pickled carrots w/ jalapeno. After the beefiness was oh then tender I shredded it & returned information technology to the crock pot. Made the sammies by pulling the meat correct from the juices & served with sauteed onions, garlic & peppers on french rolls west/ melted provolone cheese. Information technology was the recipe that gave me the idea & the blend of seasoning was delish. I simply believe that the beef broths added a depth (if yous will) & richness that would exist lacking, & I really liked the bit of tang from the pickled carrots/jalapenos. Yum yum cracking - thoroghly enjoyed past all!
03/06/2006
Oh boy accept I stumbled on something. I did substitute more beefiness broth (2 cups) and added a 2nd seasoning packet of Italian as recommended. When fix to serve, place meat on an open faced slice of staff of life (hoagie way), then add together a few sliced upwards peppercini's. On peak of that, I added swiss on some, provolone on others. Stuck them in a 400 oven for 5-10 minutes to cook the cheese and crisp up the bread. Wow was that a bully way to serve these. I used the reserve juice and served it au jus style. Got such good compliments and it dressed it upwards enough for company at an Oscar party!!
04/03/2011
Not very impressive, I used beef broth and 2 packets of Italian and it was yet kind of bland! It was besides expensive to make for the result we got. so disappointed
03/xx/2011
Great recipe although I did make a few changes. I used two cups of beefiness broth in place of the water, double all the herbs and salad dressing and cooked on low (makes information technology and so much more than tender) too once shredded I returned the beef for a further hour of cooking. added ii seeded Jalapenos for a little extra bite. Great recipe, its my families favorite and I make this fourth dimension and once again. You lot really could non detect a quicker, simpler, tastier dish...
09/09/2002
Afterwards trying this recipe, y'all may just think twice almost ordering Italian Beef sandwiches from a fast food restaurant. I recommend using grass fed beef obtained right from the farmer (if you have access to a Farmer'southward Market or know a adept meat guy). This beef is by far beefier tasting than than factory farmed grocery shop beef. I use actress pepper and garlic in the gravy and add several handfuls of sliced bong peppers (assorted colors) and onions effectually the roast earlier pouring the gravy in. Also using low sodium *good* beefiness stock/goop makes for an fifty-fifty more flavorful gravy than using h2o. The addition of peppers and onions makes this recipe THE BOMB!!!
10/18/2007
This is i of the best meals I've made lately! The beefiness turned out sooo tender and juicy and the flavor was outstanding. Based on other reviews the changes I fabricated were to substitue beefiness goop for the water and I used 2 pkgs of Italian dressing mix instead of one. I cooked it for 8 or ix hours, shredded it, so put it dorsum in the juices for another i-one/2 hours. I served information technology on hoagie rolls with swiss & provolone cheese and toasted it nether the broiler. And then we topped information technology off with sauteed mushrooms, peppers and onion. This is a definite keeper and received raves from the guys. A tip- if there'south any leftovers (I'll always brand extra simply to be sure!) Attempt using this beef to make the "Shredded Beef Enchiladas by Christy" from this site. That makes another *awesome* meal.
02/28/2011
Big hit at the firehouse. Utilise Zesty Italian-manner dressing mix. Also, use beef stock instead of h2o. Add a small bit of red pepper flakes for a niggling extra depth.
06/13/2012
I am originally from Chicago and take been dying for Existent Chicago grub. Though it's not the thinly sliced beef that I am used to from up north it tastes just the same! It is a swell dish and my married woman and I brand information technology at present about monthly! Only suggestion is to premix all the dry ingredients together the dark before. That mode, in the morning before you head off to work, you driblet in the roast, sprinkle the dry over information technology and cascade over the h2o. Burn down upward the slow cooker and just await for the cease of the day for a hot sandwich of nostalgia.
11/06/2010
Excellent recipe! Aside from beingness extremely like shooting fish in a barrel and flavorful, we were able to use the leftovers for several other meals. Day 1 we fabricated sandwiches and Day 2 we pan fried some of the left overs and used it on tacos. My hubby ate his tacos on corn tortillas with the beef, onion, and cilantro while I added refried beans and cheese. Both were excellent. Day three I made a lazy version of beef stroganoff with the meat thrown in. Neat easy recipe. We'll brand this again.
11/11/2011
My boyfriend and I thought this was awesome. I cannot comment on if it tastes similar italian beef because I have never had it, merely it was really great every bit a sandwich. I know everyone has their own personal tastes, but I accept read several reviews that say this is bland even when they use the beef goop and the extra seasoning parcel. I may have a suggestion on how to make the meat more flavorful. Each fourth dimension I take fabricated this, I always melt it overnight for well-nigh 8 hours, then shred it when I wake up, put it in the fridge before I exit for work, and then warm it back upwards when I become home. I know that kind of takes away from the convenience of having something ready and hot when you get home, but I can most guarentee this will not exist "lacking flavor" if this is done. Maybe the meat just needs to marinate in its shredded form to get the flavor into the meat. Only a proffer. Very tasty, thank you for sharing. We like ours with provolone cheese, jalepenos, and assistant peppers. Sometimes I will saute onions and greenish peppers... lots of toppings yous can use for this!
11/18/2010
Absolute best Chicago Italian Beef clone that I have tried. I was born and raised in the Chicago surface area and now reside on the east declension (waa waa). I miss Italian Beef Sandwiches!!! This recipe is the closest. Get your self some hot gardinera peppers and take at it. A picayune bit of Chicago correct in your own domicile. Or top off your sandwich with mozzarella cheese and y'all have a principal. Nice this is da best!
09/25/2011
Ok, I'm from Chicago. While this is not true Italian Beef sandwich it's close plenty. I doubled all the spices and marinated overnight. Browned on stovetop then Cooked on low for about 7-8 hours took out of juice and shredded then returned to crock for about half an hour. I served on warmed hoagie rolls with hot peppers. Just smelling it melt brought back memories. Attempt it..
11/23/2010
This was fantastic! I did follow alot of reviews and doubled up on the spices and packets of italian dressing. I added 24 oz of beef broth instead of h2o and simply 2 1/2 lbs of beef roast. I added strips of a green pepper to the terminal four hours of cooking simply wished I had added more. Will brand again!!
10/26/2006
Nosotros own a catering company and have put these sandwiches on our "specials" menu for the second time.....an absolute client favorite! Everyone loves them. We follow the recipe almost verbal, add a picayune red wine in identify of some of the h2o. serve them with a condiment tray of sliced cheeses, onions, peppers, tomatoes & lettuce, horsy sauce, mayo and dijon mustard.....I have received more than raves on this carte item than any other!!
11/xxx/2006
It was fantabulous but instead of a crockpot, I used a roasting pan. I heated some olive oil, rubbed the meat with salt and pepper seared the meat in the hot oil and and then browned 2 large onions in the same pan and then poured the seasoning over the meat and covered in foil. I cooked it for 2 1/two - three hours and then shredded and stirred in all of the juices and onions together. Delicious. My family unit could non wait; they ate it directly out of the pan
eleven/28/2010
I did everything simply as the recipe called for information technology. The firm smelled wonderful! And just before it was prepare I sliced up some mushrooms, onions, and peppers and threw them in a skillet until they were cooked through and limp. Meanwhile I stuck our Hoagie rolls in the oven at 300 degrees wrapped in foil to let them soften. Once rolls were done, I placed shredded meat on a cookie sheet topped with pepper mixture and layed provolone slices over it and broiled til cheese melted. Put mayo on hoagies and put meat with goodies on the rolls and it was WONDERFUL! Sister in police simply had a baby and took over some for her and husband besides! Loved information technology!
07/28/2011
This recipe is fantastic!!! I agree with "MomSavedByGrace"'s comments: utilise ii packets of Italian dressing instead of one, employ beef goop instead of water, and take the meat out early, shred it, and put it back in the juices. I also prepared our sandwiches the same as hers and everyone loved information technology. My girl doesn't similar any kind of meat, and neither of my kids like sandwiches, and they asked for this every 24-hour interval until information technology was gone. Very practiced!!!
06/21/2011
AWESOME! Very easy to put together and has an outstanding flavor! SO tender & juice! I followed the recipe to a T. I actually think that the reviews that stated it was likewise salty, must exist likewise exist the ones who used beefiness or chicken goop instead of water as called for - broth has a very high sodium content. I thought it was perfect as written! Thank Y'all!
03/07/2011
Very squeamish! This makes plenty to serve a oversupply or to serve you, over and over. Next time, I'll throw in some beef broth and mayhap a touch of scarlet wine. I'll also bag information technology in quart-sized freezer numberless and shop them in the freezer so they tin can be used for a quick lunch or supper.
09/28/2009
This was so good! I suggest using a chuck roast if yous desire to shred your meat. If y'all have a meat slicer then go with the rump - otherwise don't bother with that cutting because it doesn't shread besides and Italian beef needs to be sliced thin! (shredded is next best option IMO) I used two packets of the Italian dressing mix and I used 1 tin of beef goop and so added water to it to make 3 cups total. Served on french rolls (with lots of the juices) with sliced provelone and giardinera. Reminded me of growing up in Chicago!
07/07/2012
Dearest this! I did; withal, tweak it to what I accept read. Replaced beef goop for h2o, used chuck roast, doubled the salad dressing mix. Served on toasted hoagie rolls, and topped with extra sharp provolone cheese. I throw this together in the morning and when I come up in the door afterward work the smells are amazing (plus so like shooting fish in a barrel).
06/21/2011
AWESOME! Very piece of cake to put together and has an outstanding flavor! And then tender & juice! I followed the recipe to a T. I actually think that the reviews that stated it was as well salty, must be also be the ones who used beef or chicken broth instead of water equally chosen for - broth has a very high sodium content. I idea it was perfect every bit written! Thank You!
eleven/26/2010
THis is a striking every time I make it. I don't accept to change a matter. I get crusty Italian sandwich rolls, carve up them, lay them open on a baking canvass. Cover one half with some of the cooked beefiness, cover the whole affair with slices of mozzarella cheese and popular in 425 oven until cheese is melted and the bread is toasty. Shut the sandwich and enjoy!
09/10/2011
I used low sodium beef broth instead of water, omitted the teaspoon of salt considering I could ever add it later on, used the Zesty Italian dressing mix and didn't carp to boil the spices, just didn't see the need every bit information technology was going to cook all day whatever way. Nosotros really enjoyed this.
01/23/2011
Fabricated this recipe for a family party and information technology turned out great. Used beef broth in place of water. I likewise cooked the beefiness two days ahead and shredded information technology, saved some of the goop and then reheated it the day of the party with the goop. Yummy!! Thanks for sharing
12/xvi/2005
Slap-up recipe! I took a couple suggestions from other reviews. I had a two pound roast, but I used the measurements for a 5 pound roast. I substituted a tin of beef broth (1 1/2 cups) and added only 1 i/2 cups of h2o. Which totaled the 3 cups of liquid required with the recipe. I added two packets of Italian style dressing mix. I did not add the salt. I cooked the roast in the crockpot on high for 3 hours. And so I cut the roast into large chunks and cooked for another 1 hour. I then took the roast out and shredded it. I put the shredded roast back into the crockpot and cooked for another 30 minutes to go the flavoring throughout the roast. Nosotros had this on Gonnella French Italian Rolls. It tasted WONDERFUL. It likewise has a great odor that filled through the house as it was cooking. My hubby also enjoyed this recipe and thought that information technology was delicious. Give thanks y'all for this great recipe!
01/04/2011
This was crawly. I made this equally a quick repast for Christmas Eve since we were going to be on the run. I bought a iii pound piece of meat and cut it in half (froze the remaining one-half for later) since I was only making this for the two of us. It was really skilful. We used hoagie buns and I bought provelone cheese and broiled it on pinnacle of the sandwiches before serving. I as well used some of the cooking juices as an au jus. My married man loved information technology.
12/04/2005
This recipe is delicious! We used chuck roast because information technology was on sale and added ii beef boullion cubes to the h2o. Nosotros seared the roast before we put information technology in the crock pot. Nosotros served it with sauteed onions & greenish peppers on fresh hoagie rolls from the famous Mancini'southward Baker in Pittsburgh. Sargento makes a Chophouse flavor of Mozzarella & Asiago with roasted garlic cheese that was fabled. The beefiness was bang-up by itself and the combination of everything made for a hot, satisfying meal. A definite keeper!
11/23/2012
Nosotros loved this one! I used a 2.five lb. chuck roast. I used broth instead of water. I halved the broth and seasonings, but used a total parcel of dry Italian salad dressing mix. I was tempted to dark-brown this off first and deglaze my skillet with the goop, scraping upward the browned $.25, but decided against information technology and it was simply fine without the browning. I cooked mine on depression for just about viii - viii ½ hours and it was perfectly moist and tender and shredded beautifully. I put the shredded meat on toasted mini sub buns, added provolone and baked just until it was nicely melted. I strained the broth and served it with the sandwiches as an au jus dipping sauce. Everyone loved it. I got vi skillful-sized sandwiches out of my two.5 lb. roast. Really yummy! In fact I could become for another one correct most now! UPDATE 2/ii/14 - I fabricated this again using a 3 lb. chuck roast. Fabricated as earlier using beef broth again (1 can) and halved the seasonings, subbing onion powder for the onion salt. Note to self: Employ the onion salt next time. This 3 lb. roast was done in 6 1/2 hours attack low in my new crock pot.
03/07/2014
Italian beefiness came out keen! Made the recipe every bit directed except didn't have the bay leaf and added diced onion instead of the onion salt. Would recommend cooking on low for the longer fourth dimension, as I cooked it on loftier for 5 hours and shredded a little tough. Another ii hours on low in the croc and the shredded meat softened up wonderfully and it was a hitting at the party. The only must accept is a jar of Giardiniera, no Chicago Beef is complete without!!!
12/31/2012
We roughshod onto this beefy goodness like a pair of mount lions! My fellow has already told me three times in the terminal 30 minutes that he LOVED this and information technology's a keeper. I'k chewing on my second sandwich as I type this! This is bully recipe for so many occasions: busy weeknights, tailgates or parties... and information technology can stretch if you lot make it on little slider buns as an appetizer. I only did a few things differently. I used depression sodium beef broth instead of water. I used a 4.7 lb. lesser circular roast which was the best "economic" option and looked less fatty. The fat it did have was on the outside of the cut. I removed most of the thicker fat before putting it in the cooker. I did non use the table table salt, but the onion salt. And I added a generous tablespoon of stale onion flakes. Everything else was only as listed. I served it on toasted hoagie buns with yellow banana peppers, sauteed mushrooms and provolone. As others mentioned, I generously drizzled the broth onto the bun; in that location was plenty of liquid and then I remember you could use it in a modest basin a la "french dip", too. This also freezes well mixed in with the jus and then I program to enjoy this a couple more times in the coming months!
04/13/2011
Fantastic! I was looking to make something that would have me and my hubby dorsum to our last trip to Chicago, where we ate at Al'southward Beef after seeing it on Man Vs Food. This fit the pecker and a 2.v lb roast made three nights worth of the almost delicious Italian Beef sandwiches. Particularly delicious when eaten on Rotella'due south hoagies and dipped in the juices (I did apply beef broth instead of merely water.)
07/19/2004
Oh my gosh, this is awesome! I made this recipe in an "emergency" when I needed an entree for a casual gathering. The flavor on this was WONDERFUL and everybody at that place had at to the lowest degree second helpings. It disappeared! (I took the advice of others hither and used beef broth instead of water and doubled the salad dressing mix.)
04/03/2011
Wow! I've been searching for recipes that bring that restaurant season to my table. I will search no more. Hands down, this is the all-time shredded beefiness recipe I have tried. I tin can't stop eating it! Every bit previous reviewers suggested, I used chicken broth rather than water. I omitted the salt considering of the broth. I served this on toasted buns and the result was fantastic! I would give information technology more stars if I could!
02/03/2014
This was really good. I used a chuck roast all the same seasoning and i one/two pkgs of the dry salad dressing. So uncomplicated and so good. I too used 32ounces of beef broth for a iv lb roast. Came out great!
x/xv/2002
My husband grew upwards in Chicago and his mother would make these sandwiches all the time for him. When I made this recipe, he never wanted me to go back to his mothers. This is the all-time beef sandwiches we've ever had! I have fabricated this detail recipe many many times.
09/13/2002
One of the all-time sandwiches ever! It's so easy, y'all tin hardly believe the results. I added sliced onions and mushrooms to the recipe and topped the sandwiches with mozzarella cheese on hard rolls. These were then tasty, I'm going to brand them for our adjacent big family unit gathering. Cheers for a wonderful recipe.
02/19/2011
My sweetie made this for a tailgating party. Information technology was exceptional! This is something we volition brand again...and once more...and perhaps again...and over again. :)
01/xviii/2003
No wonder this is a 5-star recipe! Absolutely delicious, make a tough rump roast taste similar $ten.00 a pound roast beef. I doubled the italian seasoning mix and used beef broth instead of water, and it was so delicious that my husband wanted sandwiches 2 nights in a row. This from a man who doesn't do leftovers! Makes bully hash, too!
03/sixteen/2011
I didn't know whether to give one star for disappointment or 5 for sense of taste so I went with the middle and gave information technology 3, here is why: I followed the recipe exactly, and all day my family kept request if I was making a roast with carrots and potatoes, I realized they were right, that is exactly what the business firm smelled like. Well I shredded the roast after approx 10 hours, sauteed some onion and mushroom on the stove, and toasted the sub rolls under the broiler with some 6 cheese Italian cheese. Information technology was proficient, but nosotros all agreed that it simply tasted like the leftovers we have a couple times a calendar month when I brand a roast. I always make gravy from the drippings when I do a roast and potatoes in the crock, so I shred the leftover roast and put it all in the fridge for hot roast beef sandwiches the adjacent day. So all the left over shredded beef and broth leftovers from this recipe are in the fridge for hot roast beef sandwiches tomorrow.
12/07/2010
This was awesome!!!! Next time I have a football party, I am going to serve these with dwelling made fries and a fixins bar with sauteed onion mushrooms, green peppers, hots... The herb flavors blend and then well with the beefiness and it is very tender. This was a huge hit!
02/23/2014
2/23/xiv adept. in crock on depression 6 hours and high 2 one/two hours
03/14/2011
I'chiliad always looking for new crockpot ideas, and this one is unlike. The only alter I made and it was afterward the meat had been cooked, was I felt it needed a bit more seasoning and so I added i more parcel of Italian dressing mix to the liquid. I likewise toasted the french rolls and then melted some Jack cheese on the botton piece under the broiler. That also helps to forestall a soggy bun. Pretty tasty!
02/08/2004
My guests loved this recipe, only all of them asked for onions to go with it. Afterwards trying a variety, I found that for this recipe, people prefer red onions sauteed over medium estrus, until they are really really soft. A medium cerise onion makes enough for about 5 adult servings.
04/09/2008
This is a spectacular recipe! I used sirloin tip roast and information technology was all lean. As well took previous advice and used ii pkgs. of dressing mix and beefiness broth in place of water. Served on toasted French rolls with melted provolone ... yous can impress company with this ane!
04/04/2011
Loved this recipe.. so piece of cake to brand. I took the suggestions of using (two 1/2 Ilbs)chuck roast instead of the rump roast, used Beef broth instead of h2o and omitted the common salt and as well used 2 pkgs of Italian-style salad dressing mix. Then put sandwiches under the broiler topped with pepperoncini and topped with provolone cheese. Yum. Side by side fourth dimension might endeavour toasting hoagies starting time with garlic butter.
06/xviii/2011
I tin can't give this recipe enough stars. It is so easy to put together and and so get through your day without any worries. The end results are beyond delicious. I employ chuck roast considering of saving $$$. I also utilise twice as much Italian seasoning as chosen for. Serve this sandwich with Provolone cheese, grilled onions and banana peppers and it is a banquet. My family unit loves this sandwich.
09/04/2011
Instead of salt and onion common salt, I used an onion soup packet. I had about a 2.5lb chuck roast, but kept all of the seasoning amounts the same. I asked my bf how many stars...he said 6. He definitely enjoyed it!
03/17/2009
I made so many changes maybe I shouldn't rate this recipe?? Although they are the same changes near people seem to take made. I used beef broth instead of water, doubled the dressing, omitted the salt and used onion powder instead of onion salt. It was very very yummy.
06/16/2010
I apply chuck roast istead of rump roast it turned out delicious. This volition be in our regular rotation from now on!
03/23/2011
This is an amazing recipe. I made it twice in one week, and I live solitary! Following suggestions by others, I used a 32oz container of beefiness broth, 2 packets of Zesty Italian dressing, and Italian seasoning in place of individual herbs. I DID NOT add salt. Adjacent fourth dimension, which may be today, I'k going to rub fresh garlic over chuck roast and permit it sit for a day before cooking. I served information technology on crusty rolls, which I broiled topped with either dill pickle chips or peproncini and provolone cheese. This will definitely exist my go-to party dish.
07/26/2010
used beef broth and added 2 packets of dressing and omitted any extra salt. Also used fresh garlic. like others have said, it was awesome on toasted rolls with provolone. Cooked in crock pot virtually 5 hours on high for 4 lb meat. simply keep checking it towards the end to see how piece of cake it shreds.
08/05/2000
A great recipe, made me experience like I was back in Chicago. I substituted in a fresh onion, ,a sliced dark-green pepper, and added a couple actress bay leaves and had skilful results.
08/12/2014
FANTASTIC! ...and oh human being, the olfactory property is oral fissure-watering! Made this for my begetter for Begetter's Day, he proclaimed this ane of the best e'er sandwiches! I did use most of the suggestions by the reviewer 'MomSavedbyGrace'. The end result was a moist Italian Beefiness that tasted restaurant gourmet! Thank you lot, thank you =)
04/20/2013
This is a great recipe but can be done cheaper and easier. Season a good marblized chuck roast with garlic salt. Season with dry Italian dressing,shake several shots of worchestershire over meat and pour 1 can of beer and and equal corporeality of h2o over all. Melt in slow oven or tiresome cooker. Slap-up for parties or pot lucks.
x/28/2009
ok, a little salty for me
06/xvi/2013
You know, I absolutely love the Italian beef sandwiches you get in Chicago. This was just OK. I wasn't crazy about it. The texture of the meat was a bit spongey and tasted a little bland. I don't think you can get the same cook in your mouth texture and deep flavor results in a crockpot that Chicago Italian beefiness places go far their ovens. Information technology'south also hard to duplicate the flavor of the giardiniera and find the correct kind of bread. I think this is only one of those things you accept to go to Chicago for.
06/21/2011
I fabricated this for dinner today, and all nosotros can say is WOW! We're Chicagoans, born and raised, and all the same alive in that location, and this was nearly as good every bit any Italian beef nosotros've had. I used a two lb rump roast, and the nighttime before, I prepared the Italian dressing/broth mixture to allow the flavors to meld overnight. I used beef broth in place of h2o, the same amounts for the spices, even though it was a smaller roast. I used plain onion pulverization in identify of onion salt, figuring the broth added some boosted sodium. I think if one was using a 5lb roast, they should double the spices for the fullest flavor. I put the roast in my crock pot, poured the broth mixture over and fix information technology to low. After ix hours, I used 2 forks and shredded the beef, then added the following sliced peppers to the pot: 1 light-green bong, i red bell, ane sweet cubanelle and 1 Italian sweet red Ancien pepper. I re-covered the pot, then headed for the gym. When I returned, I checked the peppers and they were perfect! I had some whole wheat French bread rolls (cause we're good for you that way) that I warmed in the oven, so filled them with yummy, tender, flavorful beef. I ladled a bit of the liquid onto the beef and bread to soften information technology, and then added some of the peppers. To mine, I also added some hot giardinera, because I like it spicy. My husband'due south reaction afterward the first bite was "Mmmmmm! Oh, that's expert!"
03/27/2011
Very good. I did not accept whatever dry Italian seasoning mix, and so I did not add together it to the meat. I kept everything else the same. When it came time to serve, I halved a French loaf, spread some butter on it and placed information technology under the broiler to toast. I sauted some onions in butter and placed the meat, onions and sliced provolone cheese on the sandwich to creat a sort of philly steak and cheese. Information technology was good!
08/04/2006
Absolutely delicious! I alive in Chicago and can't believe how close this comes to a real Chicago beefiness sandwich. I added the 2 pkgs. of dressing and beef broth as suggested. Thank you so much!
09/03/2014
This recipe was fantastic! I cooked a roast this way, I did utilize beef broth in place of the h2o, afterwards 12 hours took out the meat and shredded information technology, (put in fridge for the night) and so put another roast in the same juices and cooked for 12 hours once more. Shredded it when done and combined the two, then I took out a bunch of fat from liquid and discarded then poured all the liquid over the shredded meat in crock pot. Served on hoagie buns with sautéed onions and peppers and melted cheese. DELISH
05/22/2003
I accept already made this 3 times and we dear it. The start time I fabricated it, I made it like the recipe merely used beef broth instead of water. The second fourth dimension I used a meat seasoning spice bundle (Sometime W Pepper Steak) that I purchased online instead of the recipe spices and that was really terrific! The third time I made equally per the recipe once again, simply doubled the salad dressing packets and again used beef broth (but more than, because we dearest it juicy). I am making it again next week with a different seasoning packet. This recipe is so flexible, y'all can make it with your favorite spices. Information technology also makes the best leftovers!
03/07/2014
I idea this was also salty. Simply, it seemed to residual out one time in a sandwich. I was pleasantly surprised. Husband loved it, and then I gauge I'll definitely be making this again!
ten/22/2010
SOOOOO GOOOOOD! My boyfriend talked near how much he loved this for an entire hr! I just had 2.5 lbs of pot roast so that's what I used and it turned out great. I kept all of the same ingredient amounts except added 2 packets of the Italian dressing mix and one can of beef broth plus virtually a cup and 1/2 of water. I cooked on high for 4 hours, removed roast, shredded, removed fat, then put it back in pot on low for an additional thirty minutes, forth with green peppers, red peppers, and some onion. I dipped the middle of each bun into the broth from the pot and broiled for a few minutes to make crispy and tastier. When all was done put it on the buns and served with a pickle. My fellow ate 3 and i/ii! And my picky five yr old eater couldn't get plenty either. Sooooo delicious, he will be forcing me to make this again and once again:) Thanks so much!!!!
02/23/2014
Yummy! Used the leftovers to make an awesome stroganoff!
07/01/2003
This Italian Beefiness is absolutely crawly! I used two 0.7 oz. packages of the dry Italian dressing mix and used canned beef broth in place of the water. The flavor was just right! My boyfriend liked it and so well, he may just marry me yet!!!
03/01/2011
Very tasty. Made the recipe exactly as written. I used a rump roast as per the recipe, only i am not a fan. Side by side time I volition use a chuck roast.
04/04/2011
This was actually actually practiced, just if you're going to use a 5 lb roast, I suggest you double all the other ingredients. I used beefiness broth instead of water and omitted the salt.
02/xi/2014
My family unit loved this and then much they requested I make it again next week. My teenage sin was drinking the juices from it!
12/28/2013
I've made this twice and information technology couldn't be easier. Even people who aren't typically red meat eaters enjoyed it. I used a 5-lb chuck roast, an entire 32-oz carton of beef goop instead of the h2o, and 2 packets of dressing mix. I cooked 10 hours on depression before shredding, and put the meat dorsum in the broth for another xc minutes. Nosotros melted sharp provolone on i side of long rolls in the oven, and spread some diced hot cherry peppers on the other side. Really good! Thinking of trying this recipe with pork and craven broth...
01/30/2014
I and my whole family honey this i. Information technology has go my traditional meal for Christmas Dinner. It's piece of cake and smells Wonderful. I normally practise 6lbs. of roast and double the liquid and spices. Likewise I slice the roasts into large chunks to start. When almost done I place sliced green peppers on acme and allow them melt in the juices. When done I take slices out and identify in small crockpot. Cheddar cheese sauce is a favorite to top off the sandwich.
03/12/2011
I have made this for years, only I employ zip but water and three packages of dry Italian salad dressing mix! It's much easier and nigh of the dry out ingredients that the original affiche added are in the dressing mix.
02/05/2014
We used a chuck roast instead of a rump, but otherwise followed the recipe exactly. These were a huge hit at our Super Bowl party.
03/xiii/2011
I made this for Sunday dinner today and my family raved most it! I followed other reviewers suggestions and used beef stock (two cups) only I besides added ane cup of red wine (Merlot) and information technology was fabled. I likewise left off the salt. Even though my stock was bootleg and wasn't salty, nosotros still didn't miss the common salt. I only had i packet of Italian dressing mix (Good Seasons Garlic & Herb), so I added all the other seasonings - but used less pepper and onion pulverization instead of onion salt. This is definitely a keeper! Thanks for a great recipe.
08/29/2000
I loved it. My hubby loved information technology. I Fried upwardly some green peppers & onions to put on top & added mozzarella & fresh parmesan to the sandwhich. Then served information technology with french fries.
04/02/2013
I accept a dear/detest relationship with my crock pot. I love how easy it is, but I detest how it makes every unmarried beef dish I cook taste like stew (bleck - not a fan of stew). This is the first beef dish I have e'er cooked in my crock pot that doesn't sense of taste similar stew. Woo hoo! I followed the directions as written, and it'south delicious. Thank you!!
02/15/2010
This was my offset attempt using this recipe & every bit such I am treating it as a baseline for using it in the futurity. First impressions; information technology's a good start, but it requires some adjusting & that is the reason for a 3 star rating. Having grown upwards in Chicago I have sampled many of the local purveyors of Italian Beef & have a pretty good idea of what an authentic sandwich should gustatory modality like. Proper Italian beefiness is thin sliced, something near of us are unable to achieve at home & that has a profound upshot on the flavor profile. By shredding the beefiness we go more of the beef flavor & less of the spice flavor that makes the traditional sandwich so expert. I used the recommendations of the others & used beef goop. I'grand thinking that next time I may use h2o instead to lessen the french dip flavor profile. I would eliminate the bay leafage & side by side time increment the other spices. I like using minced garlic & granulated garlic. I may also eliminate the Skillful Seasons parcel & apply Morton's Nature's Seasons mix. The bottom line is that this recipe is a good basic i, but for my tastes needs to be tweaked to business relationship for the differences in the cooking method & serving mode. My communication is to accept fun & experiment. Update: Two days later making this recipe I added nigh a tablespoon of Del Appe hot giardiniera & a couple tablespoons of mild giardiniera, let the beef/gravy marinate overnight, & so sampled the next twenty-four hours. What a difference. It was the flavour profile I was looking for.
05/20/2005
Loved this had a swell gustatory modality. I sauteed bell peppers in olive oil with garlic. Served the meat on buns with mozzarella cheese and the peppers.
12/30/2010
I made this for dinner last nighttime and all my picky boys raved about this. I cooked exactly as instructed and it turned out fantastic. I made an au jus sauce out of the drippings, melted some cheese on top and dinner was done! Thank you for the wonderful recipe!
10/25/2011
The first day I made this, I thought it was just 'ok'. I cooked it on Low for nine hours...The side by side day it was 2x's as skillful...also, next time I recall I will utilize ii packets of seasoning, and non just one.
04/03/2012
Excellent recipe!!! Who needs Portillo's!! I did use the recommendation however to add two packs of the dressing mix too equally using Chuck. It shredded and then nicely.
08/eleven/2014
This was Awesome. I made this for my family yesterday and they absolutely loveed it. I followed the recipe to the letter and came out perfect. My daughter wouldn't quit raving virtually them and my wife said expert thing football season is coming upwards because these are on the card for all the games. I will absolutely be making this again. I give it 5 stars simply because there are no 10 star reviews.
01/30/2011
This was excellent! Followed to the recipe except I omitted the bay leaf as I didnt have any on hand. Super tender, wonderful on nice crusty rolls with sauteed onions and provolone cheese...will def make this again
12/27/2005
The easiest style to cook a roast and it comes out so tender, non chewy at all.
08/20/2011
Whole family enjoyed these sandwiches tonight. Good flavor, and easy to make. I likewise added a couple of burgoo cubes to the water, therefore skipping the actress salt, and used onion pulverisation instead of onion salt. I also used chuck eye roast instead of rump roast. For some reason, the chuck eye roasts available locally seem to compress and give off tons of water, so next time, I will probably cut the liquid in the recipe downwardly to two cups, and still use the 2 bouillon cubes. Just FYI, I used a 2.87# chuck eye roast, and it yielded 6 heaping sandwiches. Nosotros baked provolone on a big French poppy seed roll, added sliced tomato and sauteed ruby onions and mushrooms to the beefiness and defatted drippings. It was quite good... I don't know how my hubby ate 2. Served with a dark-green salad and sauteed zucchini and xanthous squash. Cute meal. Cheers for the recipe.. information technology's a nice change from bbq beef, cooked similarly.
08/06/2012
It was ok, but non as great as slap-up every bit some of the other reviews suggested. Based on some of the other reviews, I was expecting a bigger flavor. I doubled the Italian dressing, equally recommended. It was better in one case you took it out of the deadening cooker, shredded information technology, sautéed it with onions and peppers, and then loaded information technology up like a cheesesteak. But still skilful - my husband liked it, and that says a lot. He's very picky!
05/08/2007
I have been looking for an Italian Beef recipe for 4 years, that rivaled the sandwiches I used to eat when I lived in Chicago. I remember this is it! This was Piece of cake and and then delicious!! Thank you, thank you!
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Source: https://www.allrecipes.com/recipe/16427/slow-cooker-italian-beef-for-sandwiches/