How to Make the Best Italian Beef
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06/21/2004
Made these changes: omitted salt, substituted onion powder for onion table salt, used ii dressing mixes, added 1 1/2 tsp. dried onion, and added 2 beefiness bouillion cubes to the water. Cooked on depression for about 14 hours; shredded meat and refrigerated meat and juice separately overnight. In the morning, I skimmed the fatty off the juice, and returned the juice & meat to the slow cooker, along with some chopped green pepper, on high to reheat for a couple hours. Served with horseradish and provolone cheese. Was a hit at our family reunion! Leftovers (if any!) reheat well for a quick lunch.
02/01/2005
I moved from Chicago, and the matter I miss most is the food! This is a not bad recipe for the Chicago food dejection. I, as well, used the 2 pks of dressing mix (I even use the Italian dressing mix on this site), crushed ruddy 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 thing to do is to take it melt in the slow cooker until it is cooked through, and then slice it thinly and return it to the juice for about an hour (merely like they practice at the beef restaurants). It was a hitting at my daughter's family altogether party, and took hardly any effort. Thanks SO MUCH FOR THE RECIPE!
06/12/2005
This recipe was adept as is,but I now apply it combined with 3 other recipes for french dip and information technology is dandy,I use all of the ingredients in this recipe except utilize only 2 cups of water and leave out both the salt and onion salt,I add ii cups onion sliced thin sauted in i/4 cup butter ,1/2 cup soy sauce, 1 can coke[do not use diet or an off make] i 12 oz. tin can dark beer, i can beef broth, 1 can condesned french onion soup [campbells is best] I use the zesty soup mix. I attempt to become at least a 5 to half-dozen pound roast rump is o.1000. if its choice otherwise I apply a sirlion tip roast, this is much cheaper and less fat than a regular sirlion. I also add italian seasoning, basil, oregano,thyme,and white pepper. I piece the meat very sparse like a french dip. update I have started leaving the water out and adding another can of depression sodium beef broth.
03/12/2005
Made this for a casual supper terminal nighttime and all who ate information technology said it was the best beefiness sanwich ever. I followed communication of others and used ii cups beef goop and one cup water; also 2 packages of Italian dressing mix. My butcher suggested a chuck roast as information technology shreds more than easily for sandwiches. Irksome cooked information technology and served with optional provolone cheese, thin-sliced carmine onion, mustard/mayo sauce and horseradish. Buy actually good fresh rolls. Soooo yummy and sooo easy - Thanks!
07/28/2004
While the beefiness was moist and tender, at that place was manner besides much salt and pepper to make the broth suitable for dipping. I ended up diluting it with well-nigh 2 cups of h2o. Next fourth dimension I'll eliminate the salt (canned broth is salty enough)and cut the ground pepper in half. Otherwise, the Italian beef taste was definitely in that location and very good. For the person in Phoenix, try Luke'southward at 16th Street and Indian School for their Italian beef. It's the closest thing I've establish to the real stuff. A proffer for another reviewer: If you desire the beef sliced rather than shredded, make it the day before. After a night in the fridge, slice information technology beyond the grain and gently warm it in the broth.
07/24/2004
This is fantastic! I've had then many people request this recipe. I'1000 really glad I found this recipe. I grew up in Chicago where yous tin order this anywhere y'all can buy pizza or a hot dog, but here in Phoenix no 1 has ever heard of it. It'southward my little gustation of home. This is even ameliorate when you supercede the water with craven broth.
07/22/2001
This is a slap-up recipe! Made sandwiches 'french-dip' mode. Will make again.
02/21/2005
I fabricated this recipe using a venison roast and my family thought it was meliorate than any they've ever had from a restuarant. I took the advice of previous reviews and used 2 packages of dressing mix and 1 can of low sodium beef broth in place of the h2o. I cooked the roast on loftier for v hours, shredded the meat with forks, then cooked an additional hr. I toasted some big kaiser rolls and added provolone cheese to the sandwiches. Definetely will make once again.
02/xviii/2011
I have nothing much to add to the already neat reviews. Did all the mutual ideas ..omitted salt, used onion powder instead of onion salt, used beefiness goop (hence the no salt added), used a three.5 lb roast and same amount of everything else. It did scent and taste fantastic. Made information technology for Super Bowl. Perfect option for that. The simply thing I must add... is 17 y.o. daughter walked through the kitchen at 11 am, jerked her right thumb at the kitchen counter (crockpot) and says "Whatever is in that thing smells really expert and I just might gustatory modality some". And unfortunately, that for me, is the highest praise I'll ever go. Oh and btw, she actually ate it. Really good. Honey, Mom
03/10/2011
Instead of water, I used ii cans Campbell's beefiness broth--I wanted more flavor than water would take given information technology plus I'm cleaning out my pantry. I likewise eliminated the salt and I made my own dry italian-style salad dressing mix. Before adding 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 nether the broiler slightly before piling on the meat and provolone cheese and putting information technology under the broiler again. This was skillful just nosotros all agreed that we like the italian beef with the peppers a little more. LOTS of spice and flavour which we all thought was quite tasty--the 2 grownups just missed the peppers. I capeesh this recipe because when you have a piece of beef that'southward been sitting in the freezer, it can be quite tough if y'all don't ho-hum cook it. This non only helped me make quick work out of dinner, it saved my meat so I could use it afterall.
12/24/2006
The showtime fourth dimension I made this information technology came out tough but the trouble was my slow cooker cooks in increments of four, vi, 8, & 10 hours and I was in a bustle and cooked at 8 hours so the meat was tough and hard to pull. I have perfected my technique and now I take to say that this is a v* recipe and actually ameliorate than some Chicago places. I was born and raised in Chicago (Most North side, NOT the suburbs) and know Italian beefiness sandwiches. These are ameliorate. ane. I use merely beef broth instead of water. 2. I apply actress Italian dsg than what it calls for. Double 3. I add together lots of sliced light-green peppers well-nigh an hour before the x hours are up. 4. I shredd the beef and put it back into the cooker with its juices and peppers and let it soak for a one-half hour at least. Stirring on occasion. 5. Serve with fresh french bread. 6. I start this a 8am and by 7pm nosotros accept a fantastic dinner. My entire family and friends beloved these sandwiches and nosotros are all Chicagoans. This is an awesome easy recipe to make for when y'all have many visitors. *****
12/26/2006
We loved this recipe. I used ii pkgs of italian dressing, ii cans depression sodium beefiness broth, and left out the bay leafage. 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 permit meat soak up the juices. My married man and I put garlic butter on the rolls and placed them in the oven at 450 for 10 minutes. Then sauted peppers and onions in olive oil to put on the sandwiches. The lodge of our sandwiches was: coil, meat, peppers & onions, and cheese. We placed our sandwiches in the oven at 450 until cheese melted. Cheers for this recipe, it was wonderful!
09/04/2012
I'thou gonna commit a cardinal sin & give a (v-star) review fifty-fifty though I fabricated a few changes...Used a 5lb. chuck roast, 2 tablespoons Italian seasoning (but a shortcut, same herbs), & instead of water I used a can each of condensed french onion soup, consomee & beef broth. Added the 1 parcel of dressing mix & a pocket-size tin can of pickled carrots w/ jalapeno. Afterward the beef was oh so tender I shredded information technology & returned information technology to the crock pot. Made the sammies by pulling the meat right from the juices & served with sauteed onions, garlic & peppers on french rolls w/ melted provolone cheese. It was the recipe that gave me the idea & the blend of seasoning was delish. I just believe that the beef broths added a depth (if you will) & richness that would be lacking, & I really liked the bit of tang from the pickled carrots/jalapenos. Yum yum great - thoroghly enjoyed by all!
03/06/2006
Oh male child take I stumbled on something. I did substitute more beefiness broth (two cups) and added a 2nd seasoning parcel of Italian every bit recommended. When ready to serve, place meat on an open faced piece of breadstuff (hoagie style), then add a few sliced up peppercini'south. On elevation of that, I added swiss on some, provolone on others. Stuck them in a 400 oven for 5-ten minutes to melt the cheese and well-baked up the bread. Wow was that a nifty way to serve these. I used the reserve juice and served it au jus style. Got such good compliments and information technology dressed it up enough for company at an Oscar party!!
04/03/2011
Not very impressive, I used beef broth and two packets of Italian and it was still kind of banal! It was too expensive to make for the outcome we got. and then disappointed
03/twenty/2011
Swell recipe although I did brand a few changes. I used 2 cups of beef broth in place of the water, double all the herbs and salad dressing and cooked on low (makes it so much more tender) likewise once shredded I returned the beefiness for a farther 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 again. You actually could not find a quicker, simpler, tastier dish...
09/09/2002
After trying this recipe, you lot may just think twice about ordering Italian Beefiness sandwiches from a fast food eating house. I recommend using grass fed beefiness obtained right from the farmer (if you have access to a Farmer's Market or know a good meat guy). This beef is by far beefier tasting than than manufacturing plant farmed grocery store beefiness. I employ extra pepper and garlic in the gravy and add several handfuls of sliced bell peppers (contrasted colors) and onions around the roast before pouring the gravy in. Also using low sodium *skillful* beef stock/broth makes for an fifty-fifty more flavorful gravy than using water. The improver of peppers and onions makes this recipe THE Bomb!!!
x/eighteen/2007
This is 1 of the best meals I've made lately! The beef turned out sooo tender and juicy and the flavor was outstanding. Based on other reviews the changes I fabricated were to substitue beef broth for the water and I used ii pkgs of Italian dressing mix instead of one. I cooked it for viii or 9 hours, shredded it, and so put it back in the juices for another ane-1/two hours. I served information technology on hoagie rolls with swiss & provolone cheese and toasted it under the broiler. And then nosotros topped it off with sauteed mushrooms, peppers and onion. This is a definite keeper and received raves from the guys. A tip- if there's any leftovers (I'll always brand extra just to be sure!) Try using this beefiness to brand the "Shredded Beefiness Enchiladas by Christy" from this site. That makes another *awesome* repast.
02/28/2011
Big hit at the firehouse. Use Zesty Italian-style dressing mix. Too, use beef stock instead of water. Add together a minor bit of red pepper flakes for a piffling actress depth.
06/thirteen/2012
I am originally from Chicago and have been dying for REAL Chicago grub. Though it'south not the thinly sliced beef that I am used to from up northward information technology tastes only the aforementioned! Information technology is a great dish and my wife and I make it now almost monthly! But suggestion is to premix all the dry ingredients together the nighttime before. That way, in the morning before you head off to work, you driblet in the roast, sprinkle the dry over it and cascade over the water. Burn down up the slow cooker and but await for the end of the twenty-four hour period for a hot sandwich of nostalgia.
xi/06/2010
Excellent recipe! Aside from existence extremely like shooting fish in a barrel and flavorful, we were able to utilize the leftovers for several other meals. Day one nosotros fabricated sandwiches and Twenty-four hour period 2 we pan fried some of the left overs and used information technology on tacos. My married man ate his tacos on corn tortillas with the beefiness, onion, and cilantro while I added refried beans and cheese. Both were splendid. 24-hour interval 3 I fabricated a lazy version of beef stroganoff with the meat thrown in. Swell easy recipe. We'll make this again.
11/11/2011
My young man and I thought this was crawly. I cannot annotate on if it tastes like italian beef because I have never had it, but it was really great every bit a sandwich. I know everyone has their own personal tastes, simply I have read several reviews that say this is bland even when they use the beef broth and the extra seasoning packet. I may have a proffer on how to make the meat more flavorful. Each fourth dimension I have fabricated this, I always cook it overnight for about eight hours, and then shred it when I wake up, put it in the fridge earlier I leave for work, and and then warm it support when I go home. I know that kind of takes away from the convenience of having something ready and hot when you lot get home, just I tin can almost guarentee this will not exist "lacking season" if this is washed. Perchance the meat just needs to marinate in its shredded form to go the season into the meat. But a suggestion. Very tasty, thank you for sharing. We similar ours with provolone cheese, jalepenos, and banana peppers. Sometimes I will saute onions and dark-green peppers... lots of toppings you can use for this!
xi/18/2010
Accented best Chicago Italian Beefiness clone that I accept tried. I was born and raised in the Chicago area and now reside on the east declension (waa waa). I miss Italian Beef Sandwiches!!! This recipe is the closest. Go your self some hot gardinera peppers and have at information technology. A little bit of Chicago correct in your own habitation. Or acme off your sandwich with mozzarella cheese and you have a main. Dainty this is da best!
09/25/2011
Ok, I'grand from Chicago. While this is not true Italian Beefiness sandwich information technology'due south close enough. I doubled all the spices and marinated overnight. Browned on stovetop then Cooked on low for about vii-8 hours took out of juice and shredded then returned to crock for nigh half an hour. I served on warmed hoagie rolls with hot peppers. Just smelling it cook brought back memories. Endeavor 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 beefiness goop instead of water and only 2 1/2 lbs of beef roast. I added strips of a light-green pepper to the last 4 hours of cooking but wished I had added more. Will make again!!
x/26/2006
We own a catering company and take put these sandwiches on our "specials" menu for the second time.....an absolute client favorite! Everyone loves them. We follow the recipe almost exact, add a piffling red vino in identify of some of the water. serve them with a condiment tray of sliced cheeses, onions, peppers, tomatoes & lettuce, horsy sauce, mayo and dijon mustard.....I accept received more raves on this menu item than any other!!
11/30/2006
Information technology was splendid only instead of a crockpot, I used a roasting pan. I heated some olive oil, rubbed the meat with common salt and pepper seared the meat in the hot oil and then browned 2 big onions in the same pan so poured the seasoning over the meat and covered in foil. I cooked it for 2 1/two - 3 hours then shredded and stirred in all of the juices and onions together. Delicious. My family could non await; they ate it direct out of the pan
xi/28/2010
I did everything just every bit the recipe chosen for it. The house smelled wonderful! And just before it was ready I sliced upwardly 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 information technology and broiled til cheese melted. Put mayo on hoagies and put meat with goodies on the rolls and it was WONDERFUL! Sis in law only had a baby and took over some for her and hubby too! Loved it!
07/28/2011
This recipe is fantastic!!! I agree with "MomSavedByGrace"'s comments: utilise 2 packets of Italian dressing instead of 1, use beefiness broth instead of h2o, and have the meat out early on, shred it, and put it dorsum in the juices. I also prepared our sandwiches the aforementioned every bit hers and everyone loved it. My daughter doesn't like any kind of meat, and neither of my kids like sandwiches, and they asked for this every day until it was gone. Very proficient!!!
06/21/2011
Crawly! Very like shooting fish in a barrel to put together and has an outstanding flavor! SO tender & juice! I followed the recipe to a T. I really 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 as called for - goop has a very high sodium content. I thought it was perfect as written! Thank you!
03/07/2011
Very squeamish! This makes enough to serve a oversupply or to serve you, over and over. Next time, I'll throw in some beef broth and maybe a bear upon of red wine. I'll also bag it in quart-sized freezer bags and store them in the freezer and so they can be used for a quick dejeuner or supper.
09/28/2009
This was so good! I advise using a chuck roast if you want to shred your meat. If you have a meat slicer and then go with the rump - otherwise don't bother with that cut because it doesn't shread as well and Italian beefiness needs to be sliced thin! (shredded is next best pick IMO) I used 2 packets of the Italian dressing mix and I used one tin of beef broth and and so added water to information technology to make three cups full. Served on french rolls (with lots of the juices) with sliced provelone and giardinera. Reminded me of growing up in Chicago!
07/07/2012
Beloved this! I did; still, tweak it to what I have read. Replaced beef broth for water, used chuck roast, doubled the salad dressing mix. Served on toasted hoagie rolls, and topped with extra abrupt provolone cheese. I throw this together in the morning and when I come in the door after work the smells are amazing (plus and so easy).
06/21/2011
Awesome! Very easy to put together and has an outstanding flavor! Then tender & juice! I followed the recipe to a T. I really call up that the reviews that stated information technology was also salty, must be too be the ones who used beef or chicken goop instead of water every bit called for - broth has a very high sodium content. I idea information technology was perfect every bit written! Cheers!
xi/26/2010
THis is a hit every time I make it. I don't take to modify a matter. I get crusty Italian sandwich rolls, split them, lay them open up on a baking canvas. Cover 1 half with some of the cooked beef, encompass the whole thing with slices of mozzarella cheese and pop in 425 oven until cheese is melted and the bread is toasty. Shut the sandwich and enjoy!
09/ten/2011
I used low sodium beef broth instead of water, omitted the teaspoon of salt because I could e'er add it later, used the Zesty Italian dressing mix and didn't bother to boil the spices, simply didn't see the need every bit it was going to cook all day whatsoever style. We really enjoyed this.
01/23/2011
Fabricated this recipe for a family party and it turned out great. Used beef broth in place of h2o. I also cooked the beef 2 days ahead and shredded information technology, saved some of the broth and and then reheated it the day of the party with the goop. Yummy!! Thanks for sharing
12/16/2005
Smashing recipe! I took a couple suggestions from other reviews. I had a 2 pound roast, merely I used the measurements for a 5 pound roast. I substituted a tin can of beef broth (1 i/two cups) and added but 1 1/two cups of h2o. Which totaled the 3 cups of liquid required with the recipe. I added 2 packets of Italian style dressing mix. I did not add the salt. I cooked the roast in the crockpot on high for 3 hours. Then I cut the roast into large chunks and cooked for another one hour. I and then took the roast out and shredded it. I put the shredded roast back into the crockpot and cooked for some other 30 minutes to get the flavoring throughout the roast. We had this on Gonnella French Italian Rolls. It tasted WONDERFUL. Information technology also has a not bad olfactory property that filled through the house as it was cooking. My husband also enjoyed this recipe and thought that it was succulent. Thank you for this slap-up recipe!
01/04/2011
This was awesome. I made this as a quick repast for Christmas Eve since we were going to be on the run. I bought a three pound piece of meat and cut it in one-half (froze the remaining half for after) since I was simply making this for the two of us. It was really adept. We used hoagie buns and I bought provelone cheese and broiled it on top of the sandwiches before serving. I also used some of the cooking juices every bit an au jus. My husband loved it.
12/04/2005
This recipe is succulent! We used chuck roast because information technology was on sale and added ii beef boullion cubes to the water. We seared the roast earlier nosotros put it in the crock pot. We served it with sauteed onions & green peppers on fresh hoagie rolls from the famous Mancini'south Bakery in Pittsburgh. Sargento makes a Bistro season of Mozzarella & Asiago with roasted garlic cheese that was fabled. The beef was great by itself and the combination of everything made for a hot, satisfying meal. A definite keeper!
11/23/2012
We loved this one! I used a 2.five lb. chuck roast. I used goop instead of h2o. I halved the goop and seasonings, but used a total bundle of dry Italian salad dressing mix. I was tempted to brown this off first and deglaze my skillet with the goop, scraping upward the browned bits, but decided confronting information technology and it was only fine without the browning. I cooked mine on low for just about viii - 8 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 information technology was nicely melted. I strained the broth and served it with the sandwiches every bit an au jus dipping sauce. Everyone loved it. I got six expert-sized sandwiches out of my ii.5 lb. roast. Actually yummy! In fact I could go for some other 1 right about now! UPDATE 2/ii/xiv - I made this again using a 3 lb. chuck roast. Made as before using beef broth again (ane can) and halved the seasonings, subbing onion powder for the onion salt. Note to self: Use the onion salt next fourth dimension. This iii lb. roast was done in six ane/2 hours gear up on depression in my new crock pot.
03/07/2014
Italian beef came out dandy! Made the recipe as 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 time, as I cooked it on high for 5 hours and shredded a piffling tough. Another 2 hours on low in the croc and the shredded meat softened up wonderfully and it was a hit at the party. The only must have is a jar of Giardiniera, no Chicago Beefiness is complete without!!!
12/31/2012
Nosotros cruel onto this beefy goodness similar a pair of mountain lions! My boyfriend has already told me three times in the last 30 minutes that he LOVED this and information technology's a keeper. I'm chewing on my 2d sandwich as I type this! This is peachy recipe for so many occasions: busy weeknights, tailgates or parties... and it can stretch if you lot make it on little slider buns as an appetizer. I only did a few things differently. I used low sodium beef goop instead of water. I used a 4.7 lb. bottom round roast which was the best "economic" option and looked less fat. The fat it did have was on the exterior of the cut. I removed nearly of the thicker fat before putting it in the cooker. I did not use the table salt, simply the onion salt. And I added a generous tablespoon of stale onion flakes. Everything else was but every bit listed. I served it on toasted hoagie buns with xanthous banana peppers, sauteed mushrooms and provolone. As others mentioned, I generously drizzled the broth onto the bun; at that place was plenty of liquid so I think you could use information technology in a small basin a la "french dip", also. This besides freezes well mixed in with the jus so I programme to relish this a couple more times in the coming months!
04/13/2011
Fantastic! I was looking to brand something that would have me and my married man back to our final trip to Chicago, where nosotros ate at Al'southward Beef later seeing it on Man Vs Nutrient. This fit the bill and a 2.5 lb roast made three nights worth of the nearly delicious Italian Beefiness sandwiches. Peculiarly delicious when eaten on Rotella'southward hoagies and dipped in the juices (I did utilise beef broth instead of but h2o.)
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 flavour on this was WONDERFUL and everybody at that place had at least 2nd helpings. Information technology disappeared! (I took the advice of others here and used beefiness broth instead of h2o and doubled the salad dressing mix.)
04/03/2011
Wow! I've been searching for recipes that bring that eating house flavor to my tabular array. I will search no more. Easily down, this is the best shredded beef recipe I have tried. I tin't terminate eating it! Equally previous reviewers suggested, I used chicken broth rather than h2o. I omitted the salt because 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 proficient. I used a chuck roast all the same seasoning and 1 1/2 pkgs of the dry salad dressing. So elementary and then good. I also used 32ounces of beef broth for a 4 lb roast. Came out neat!
x/15/2002
My husband grew upwards in Chicago and his female parent 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 beefiness sandwiches we've ever had! I have made this detail recipe many many times.
09/thirteen/2002
I of the best sandwiches ever! Information technology'south and then easy, y'all tin can 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 so tasty, I'm going to make them for our adjacent big family gathering. Thanks for a wonderful recipe.
02/nineteen/2011
My sweetie made this for a tailgating party. It was exceptional! This is something we will make over again...and again...and maybe again...and again. :)
01/18/2003
No wonder this is a 5-star recipe! Absolutely succulent, make a tough rump roast taste like $10.00 a pound roast beef. I doubled the italian seasoning mix and used beef broth instead of water, and it was so delicious that my hubby wanted sandwiches two nights in a row. This from a man who doesn't practise leftovers! Makes great hash, too!
03/16/2011
I didn't know whether to requite ane star for thwarting or 5 for taste so I went with the middle and gave it 3, here is why: I followed the recipe exactly, and all day my family kept asking if I was making a roast with carrots and potatoes, I realized they were right, that is exactly what the house smelled like. Well I shredded the roast later on approx 10 hours, sauteed some onion and mushroom on the stove, and toasted the sub rolls under the broiler with some vi cheese Italian cheese. It was good, but nosotros all agreed that it merely tasted similar the leftovers we have a couple times a month when I make a roast. I always make gravy from the drippings when I do a roast and potatoes in the crock, then I shred the leftover roast and put information technology all in the refrigerator for hot roast beefiness sandwiches the next day. And then all the left over shredded beef and goop leftovers from this recipe are in the fridge for hot roast beefiness sandwiches tomorrow.
12/07/2010
This was crawly!!!! Side by side time I have a football party, I am going to serve these with habitation fabricated fries and a fixins bar with sauteed onion mushrooms, green peppers, hots... The herb flavors alloy so well with the beef and it is very tender. This was a huge hit!
02/23/2014
2/23/14 skillful. in crock on depression 6 hours and high two one/2 hours
03/14/2011
I'm ever looking for new crockpot ideas, and this i is different. The only change I fabricated and it was subsequently the meat had been cooked, was I felt information technology needed a bit more seasoning and then I added one more than package of Italian dressing mix to the liquid. I also toasted the french rolls and then melted some Jack cheese on the botton slice under the broiler. That likewise helps to foreclose a soggy bun. Pretty tasty!
02/08/2004
My guests loved this recipe, but all of them asked for onions to go with it. After trying a diversity, I institute that for this recipe, people prefer blood-red onions sauteed over medium heat, until they are really really soft. A medium ruby-red onion makes enough for about v adult servings.
04/09/2008
This is a spectacular recipe! I used sirloin tip roast and it was all lean. Too took previous communication and used 2 pkgs. of dressing mix and beef broth in place of water. Served on toasted French rolls with melted provolone ... you can impress visitor with this ane!
04/04/2011
Loved this recipe.. so easy to make. I took the suggestions of using (2 one/two Ilbs)chuck roast instead of the rump roast, used Beef broth instead of water and omitted the salt and also used two pkgs of Italian-style salad dressing mix. Then put sandwiches under the broiler topped with pepperoncini and topped with provolone cheese. Yum. Next time might endeavor toasting hoagies kickoff with garlic butter.
06/eighteen/2011
I can't give this recipe plenty stars. It is so easy to put together and so get through your 24-hour interval without whatsoever worries. The end results are across delicious. I use chuck roast considering of saving $$$. I also use twice as much Italian seasoning equally called for. Serve this sandwich with Provolone cheese, grilled onions and assistant peppers and it is a feast. My family loves this sandwich.
09/04/2011
Instead of salt and onion salt, I used an onion soup parcel. I had most a two.5lb chuck roast, but kept all of the seasoning amounts the same. I asked my bf how many stars...he said half-dozen. He definitely enjoyed information technology!
03/17/2009
I made so many changes maybe I shouldn't rate this recipe?? Although they are the same changes well-nigh people seem to have fabricated. I used beefiness 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 use chuck roast istead of rump roast it turned out delicious. This will be in our regular rotation from at present on!
03/23/2011
This is an amazing recipe. I made it twice in one week, and I live alone! Following suggestions by others, I used a 32oz container of beef goop, ii packets of Zesty Italian dressing, and Italian seasoning in place of individual herbs. I DID Not add salt. Side by side fourth dimension, which may be today, I'chiliad going to rub fresh garlic over chuck roast and permit it sit for a day before cooking. I served it on crusty rolls, which I baked topped with either dill pickle chips or peproncini and provolone cheese. This will definitely exist my go-to political party dish.
07/26/2010
used beef goop and added 2 packets of dressing and omitted any extra table salt. Likewise used fresh garlic. like others take said, it was awesome on toasted rolls with provolone. Cooked in crock pot most 5 hours on loftier for 4 lb meat. just keep checking information technology towards the end to meet how easy it shreds.
08/05/2000
A great recipe, made me feel similar I was back in Chicago. I substituted in a fresh onion, ,a sliced green pepper, and added a couple extra bay leaves and had good results.
08/12/2014
FANTASTIC! ...and oh man, the scent is rima oris-watering! Made this for my father for Father's Solar day, he proclaimed this 1 of the best ever sandwiches! I did use most of the suggestions by the reviewer 'MomSavedbyGrace'. The end result was a moist Italian Beef that tasted restaurant gourmet! Thank you, thank you =)
04/20/2013
This is a groovy recipe but can be done cheaper and easier. Season a proficient marblized chuck roast with garlic salt. Flavor with dry out Italian dressing,shake several shots of worchestershire over meat and pour 1 can of beer and and equal amount of water over all. Cook in wearisome oven or dull cooker. Great for parties or pot lucks.
ten/28/2009
ok, a little salty for me
06/sixteen/2013
You know, I admittedly love the Italian beef sandwiches you get in Chicago. This was just OK. I wasn't crazy near it. The texture of the meat was a bit spongey and tasted a lilliputian bland. I don't call back yous can get the aforementioned cook in your oral cavity texture and deep flavour results in a crockpot that Chicago Italian beefiness places get in their ovens. It's also hard to duplicate the flavor of the giardiniera and detect the right kind of bread. I think this is just one of those things you lot have to go to Chicago for.
09/03/2014
This recipe was fantastic! I cooked a roast this fashion, I did use beef broth in place of the water, subsequently 12 hours took out the meat and shredded information technology, (put in refrigerator for the night) then put another roast in the same juices and cooked for 12 hours again. Shredded information technology when done and combined the 2, and so I took out a bunch of fatty 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
08/04/2006
Absolutely delicious! I live in Chicago and can't believe how shut this comes to a real Chicago beef sandwich. I added the two pkgs. of dressing and beefiness goop as suggested. Thanks so much!
03/27/2011
Very adept. I did not have whatsoever dry out Italian seasoning mix, so I did not add it to the meat. I kept everything else the same. When it came fourth dimension to serve, I halved a French loaf, spread some butter on it and placed it 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. It was skilful!
06/21/2011
I made this for dinner today, and all nosotros can say is WOW! We're Chicagoans, born and raised, and still live in that location, and this was virtually as proficient equally any Italian beefiness we've had. I used a ii lb rump roast, and the dark before, I prepared the Italian dressing/broth mixture to let the flavors to meld overnight. I used beef broth in identify of h2o, the same amounts for the spices, fifty-fifty though it was a smaller roast. I used plainly onion powder in place of onion salt, figuring the broth added some boosted sodium. I remember 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 set it to low. Later ix hours, I used 2 forks and shredded the beef, and so added the following sliced peppers to the pot: i dark-green bell, i cherry-red bell, 1 sweet cubanelle and 1 Italian sweet scarlet Ancien pepper. I re-covered the pot, and 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 nosotros're healthy that mode) that I warmed in the oven, and then filled them with yummy, tender, flavorful beef. I ladled a bit of the liquid onto the beefiness and bread to soften it, and then added some of the peppers. To mine, I also added some hot giardinera, because I like it spicy. My husband'south reaction afterwards the offset bite was "Mmmmmm! Oh, that'southward good!"
05/22/2003
I have already fabricated this three times and nosotros love it. The first time I made it, I made it like the recipe simply used beef broth instead of water. The second time I used a meat seasoning spice packet (Erstwhile West Pepper Steak) that I purchased online instead of the recipe spices and that was actually terrific! The third time I made as per the recipe again, simply doubled the salad dressing packets and once again used beefiness broth (but more, considering nosotros love it juicy). I am making it again next week with a dissimilar seasoning packet. This recipe is so flexible, you tin make it with your favorite spices. Information technology also makes the best leftovers!
03/07/2014
I idea this was as well salty. BUT, information technology seemed to balance out one time in a sandwich. I was pleasantly surprised. Hubby loved it, so I estimate I'll definitely be making this again!
10/22/2010
SOOOOO GOOOOOD! My boyfriend talked near how much he loved this for an entire hour! I just had 2.5 lbs of pot roast so that's what I used and it turned out neat. I kept all of the aforementioned ingredient amounts except added 2 packets of the Italian dressing mix and one can of beef broth plus almost a loving cup and 1/2 of water. I cooked on high for 4 hours, removed roast, shredded, removed fat, so put information technology dorsum in pot on depression for an additional 30 minutes, forth with light-green peppers, red peppers, and some onion. I dipped the eye of each bun into the broth from the pot and baked for a few minutes to make crispy and tastier. When all was done put it on the buns and served with a pickle. My boyfriend ate 3 and 1/two! And my picky five yr old eater couldn't get enough either. Sooooo delicious, he will be forcing me to brand this again and again:) Cheers so much!!!!
02/23/2014
Yummy! Used the leftovers to make an awesome stroganoff!
07/01/2003
This Italian Beef is admittedly awesome! I used ii 0.7 oz. packages of the dry Italian dressing mix and used canned beef broth in place of the water. The flavour was just right! My boyfriend liked it so well, he may just marry me yet!!!
03/01/2011
Very tasty. Made the recipe exactly every bit written. I used a rump roast every bit per the recipe, but i am non a fan. Next time I will use a chuck roast.
04/04/2011
This was really really good, but if you lot're going to use a 5 lb roast, I suggest y'all double all the other ingredients. I used beefiness broth instead of water and omitted the table salt.
02/11/2014
My family loved this so much they requested I make it again next week. My teenage sin was drinking the juices from information technology!
12/28/2013
I've made this twice and information technology couldn't exist easier. Even people who aren't typically red meat eaters enjoyed information technology. I used a 5-lb chuck roast, an unabridged 32-oz carton of beef broth instead of the water, and two packets of dressing mix. I cooked 10 hours on low before shredding, and put the meat back in the broth for another 90 minutes. We melted sharp provolone on one side of long rolls in the oven, and spread some diced hot cherry peppers on the other side. Actually good! Thinking of trying this recipe with pork and chicken broth...
01/thirty/2014
I and my whole family love this one. It has go my traditional meal for Christmas Dinner. It'due south easy and smells Wonderful. I usually practise 6lbs. of roast and double the liquid and spices. Also I slice the roasts into large chunks to start. When nigh done I place sliced green peppers on top and let them cook in the juices. When done I take slices out and place in small crockpot. Cheddar cheese sauce is a favorite to summit off the sandwich.
03/12/2011
I take made this for years, but I use nothing just water and three packages of dry out Italian salad dressing mix! Information technology'southward much easier and nigh of the dry ingredients that the original poster 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 striking at our Super Bowl party.
03/13/2011
I fabricated this for Sunday dinner today and my family raved about it! I followed other reviewers suggestions and used beef stock (2 cups) but I also added 1 loving cup of red wine (Merlot) and it was fabled. I likewise left off the table salt. Fifty-fifty though my stock was bootleg and wasn't salty, we nonetheless didn't miss the salt. I simply had 1 packet of Italian dressing mix (Expert Seasons Garlic & Herb), and then I added all the other seasonings - only used less pepper and onion powder instead of onion salt. This is definitely a keeper! Thanks for a great recipe.
08/29/2000
I loved information technology. My husband loved it. I Fried up some green peppers & onions to put on top & added mozzarella & fresh parmesan to the sandwhich. So served it with french chips.
04/02/2013
I accept a love/hate human relationship with my crock pot. I beloved how easy it is, but I detest how information technology makes every single beef dish I cook taste like stew (bleck - not a fan of stew). This is the first beef dish I have ever cooked in my crock pot that doesn't taste like stew. Woo hoo! I followed the directions as written, and it'due south delicious. Thanks!!
02/15/2010
This was my get-go effort using this recipe & as such I am treating it every bit a baseline for using it in the time to come. Commencement impressions; it'due south a good start, but it requires some adjusting & that is the reason for a 3 star rating. Having grown up in Chicago I take sampled many of the local purveyors of Italian Beef & have a pretty practiced idea of what an authentic sandwich should taste like. Proper Italian beef is thin sliced, something most of the states are unable to attain at home & that has a profound effect on the flavor contour. By shredding the beef we get more of the beef season & less of the spice flavor that makes the traditional sandwich so good. I used the recommendations of the others & used beefiness goop. I'g thinking that next time I may use water instead to lessen the french dip flavor contour. I would eliminate the bay leaf & next time increase the other spices. I like using minced garlic & granulated garlic. I may too eliminate the Good Seasons packet & use Morton'south Nature's Seasons mix. The bottom line is that this recipe is a practiced basic 1, simply for my tastes needs to be tweaked to business relationship for the differences in the cooking method & serving style. My advice is to have fun & experiment. Update: Ii days afterward making this recipe I added about a tablespoon of Del Appe hot giardiniera & a couple tablespoons of mild giardiniera, allow the beef/gravy marinate overnight, & so sampled the side by side 24-hour interval. What a difference. It was the flavor profile I was looking for.
05/xx/2005
Loved this had a great taste. I sauteed bell peppers in olive oil with garlic. Served the meat on buns with mozzarella cheese and the peppers.
12/thirty/2010
I fabricated this for dinner final night and all my picky boys raved almost this. I cooked exactly equally 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! Cheers for the wonderful recipe!
x/25/2011
The start solar day I made this, I thought it was just 'ok'. I cooked information technology on Depression for ix hours...The side by side day it was 2x's equally good...also, side by side time I call back I will use 2 packets of seasoning, and not just 1.
04/03/2012
Excellent recipe!!! Who needs Portillo's!! I did use the recommendation all the same to add together 2 packs of the dressing mix every bit well as using Chuck. It shredded so nicely.
08/11/2014
This was Awesome. I made this for my family yesterday and they absolutely loveed information technology. I followed the recipe to the letter and came out perfect. My daughter wouldn't quit raving near them and my wife said good affair football game season is coming upward considering these are on the menu for all the games. I will admittedly be making this again. I give it 5 stars just because there are no 10 star reviews.
01/30/2011
This was fantabulous! Followed to the recipe except I omitted the bay leafage as I didnt have any on manus. Super tender, wonderful on nice crusty rolls with sauteed onions and provolone cheese...will def make this again
12/27/2005
The easiest way to cook a roast and it comes out so tender, not chewy at all.
08/20/2011
Whole family enjoyed these sandwiches tonight. Adept flavor, and easy to make. I too added a couple of bouillon cubes to the h2o, therefore skipping the extra salt, and used onion powder instead of onion salt. I also used chuck eye roast instead of rump roast. For some reason, the chuck middle roasts bachelor locally seem to shrink and give off tons of water, and so side by side time, I will probably cut the liquid in the recipe down to 2 cups, and still use the two bouillon cubes. Simply FYI, I used a 2.87# chuck eye roast, and it yielded half dozen heaping sandwiches. Nosotros baked provolone on a large French poppy seed roll, added sliced tomato and sauteed red onions and mushrooms to the beef and defatted drippings. Information technology was quite good... I don't know how my husband ate two. Served with a green salad and sauteed zucchini and xanthous squash. Beautiful repast. Thank you for the recipe.. it's a nice change from bbq beef, cooked similarly.
08/06/2012
It was ok, only not as groovy as cracking as some of the other reviews suggested. Based on some of the other reviews, I was expecting a bigger flavor. I doubled the Italian dressing, as recommended. It was better in one case you took it out of the tiresome cooker, shredded it, sautéed information technology with onions and peppers, then loaded information technology up like a cheesesteak. Just still adept - my husband liked information technology, and that says a lot. He's very picky!
05/08/2007
I accept been looking for an Italian Beef recipe for iv years, that rivaled the sandwiches I used to eat when I lived in Chicago. I recollect this is it! This was EASY then delicious!! Give thanks you, thanks!
Source: https://www.allrecipes.com/recipe/16427/slow-cooker-italian-beef-for-sandwiches/
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