Can I Put Beef Sandwhich Meet in a Slow Cooker
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06/21/2004
Made these changes: omitted common salt, substituted onion powder for onion salt, used ii dressing mixes, added 1 1/two tsp. dried onion, and added 2 beef bouillion cubes to the h2o. Cooked on low for nearly 14 hours; shredded meat and refrigerated meat and juice separately overnight. In the morning, I skimmed the fat off the juice, and returned the juice & meat to the slow cooker, forth with some chopped greenish 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 affair I miss almost is the food! This is a great recipe for the Chicago food dejection. I, likewise, used the ii pks of dressing mix (I even use the Italian dressing mix on this site), crushed red pepper, the juice (~ane/8 c.) of some sweet and hot peppers, and sliced peppers and onions and serve it on warm Italian breadstuff with mozzarella cheese (with the peppers and onions). The best affair to do is to accept it cook in the slow cooker until information technology is cooked through, then 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 daughter's family unit birthday political party, and took inappreciably any effort. Thanks And then MUCH FOR THE RECIPE!
06/12/2005
This recipe was good equally is,but I at present apply it combined with 3 other recipes for french dip and it is keen,I use all of the ingredients in this recipe except use only 2 cups of water and leave out both the salt and onion table salt,I add 2 cups onion sliced sparse sauted in one/4 cup butter ,1/2 cup soy sauce, 1 can coke[do not use nutrition or an off brand] 1 12 oz. can dark beer, i tin beefiness broth, 1 can condesned french onion soup [campbells is best] I use the zesty soup mix. I attempt to get at least a five to 6 pound roast rump is o.k. if its selection otherwise I apply a sirlion tip roast, this is much cheaper and less fat than a regular sirlion. I likewise add together italian seasoning, basil, oregano,thyme,and white pepper. I slice the meat very thin similar a french dip. update I have started leaving the h2o out and adding another can of low sodium beef goop.
03/12/2005
Made this for a casual supper terminal nighttime and all who ate information technology said it was the all-time beef sanwich ever. I followed advice of others and used 2 cups beefiness goop and 1 cup water; likewise two packages of Italian dressing mix. My butcher suggested a chuck roast as it shreds more than hands for sandwiches. Slow cooked it and served with optional provolone cheese, sparse-sliced red onion, mustard/mayo sauce and horseradish. Purchase really practiced 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 salt and pepper to make the broth suitable for dipping. I concluded up diluting information technology with about 2 cups of h2o. Next time I'll eliminate the table salt (canned broth is salty plenty)and cut the ground pepper in half. Otherwise, the Italian beef taste was definitely there and very good. For the person in Phoenix, endeavor Luke's at 16th Street and Indian School for their Italian beefiness. Information technology'south the closest affair I've establish to the real stuff. A proffer for another reviewer: If yous want the beef sliced rather than shredded, make it the day before. After a dark in the fridge, slice information technology across the grain and gently warm information technology in the goop.
07/24/2004
This is fantastic! I've had so many people request this recipe. I'm really glad I found this recipe. I grew upwards in Chicago where you can order this anywhere you lot can buy pizza or a hot dog, merely here in Phoenix no ane has ever heard of it. It's my piffling gustation of home. This is even better when you replace the water with chicken broth.
07/22/2001
This is a smashing recipe! Fabricated sandwiches 'french-dip' style. Will make again.
02/21/2005
I made this recipe using a venison roast and my family thought it was improve than any they've always had from a restuarant. I took the communication of previous reviews and used two packages of dressing mix and 1 tin of depression sodium beefiness broth in place of the water. I cooked the roast on high for five hours, shredded the meat with forks, then cooked an additional hour. I toasted some big kaiser rolls and added provolone cheese to the sandwiches. Definetely volition make again.
02/eighteen/2011
I have zip much to add together to the already smashing reviews. Did all the common ideas ..omitted table salt, used onion pulverisation instead of onion common salt, used beefiness broth (hence the no common salt added), used a three.5 lb roast and same corporeality of everything else. It did smell and sense of taste fantastic. Fabricated it for Super Bowl. Perfect pick for that. The merely thing I must add together... is 17 y.o. daughter walked through the kitchen at 11 am, jerked her correct thumb at the kitchen counter (crockpot) and says "Whatever is in that thing smells really good and I just might taste some". And unfortunately, that for me, is the highest praise I'll e'er go. Oh and btw, she really ate it. Really good. Beloved, Mom
03/x/2011
Instead of water, I used two cans Campbell's beef goop--I wanted more than flavor than h2o would have given it plus I'm cleaning out my pantry. I also eliminated the salt and I made my ain dry out italian-style salad dressing mix. Earlier adding the roast, I layered the lesser 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 merely we all agreed that we like the italian beef with the peppers a little more than. LOTS of spice and flavor which we all thought was quite tasty--the two grownups just missed the peppers. I capeesh this recipe considering when yous take a slice of beef that's been sitting in the freezer, it tin be quite tough if you lot don't slow cook information technology. This not only helped me brand quick work out of dinner, it saved my meat then I could utilise it afterall.
12/24/2006
The first time I made this it came out tough simply the trouble was my slow cooker cooks in increments of 4, 6, eight, & 10 hours and I was in a hurry and cooked at 8 hours so the meat was tough and hard to pull. I have 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 North side, NOT the suburbs) and know Italian beefiness sandwiches. These are better. 1. I utilize only beefiness broth instead of water. ii. I use extra Italian dsg than what it calls for. Double three. I add lots of sliced greenish peppers most 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 one-half hour at to the lowest degree. Stirring on occasion. 5. Serve with fresh french bread. 6. I offset this a 8am and by 7pm we have a fantastic dinner. My unabridged family and friends love these sandwiches and we are all Chicagoans. This is an awesome piece of cake recipe to make for when you have many visitors. *****
12/26/2006
We loved this recipe. I used 2 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 10 minutes. Then sauted peppers and onions in olive oil to put on the sandwiches. The order of our sandwiches was: coil, meat, peppers & onions, and cheese. We 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 cardinal sin & give a (five-star) review fifty-fifty though I fabricated 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 & beefiness broth. Added the 1 parcel of dressing mix & a pocket-sized can of pickled carrots w/ jalapeno. After the beef was oh so tender I shredded it & 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. 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 y'all will) & richness that would be lacking, & I really liked the fleck of tang from the pickled carrots/jalapenos. Yum yum slap-up - thoroghly enjoyed by all!
03/06/2006
Oh boy take I stumbled on something. I did substitute more beefiness broth (2 cups) and added a second seasoning packet of Italian as recommended. When set up to serve, identify meat on an open up faced slice of bread (hoagie style), then add a few sliced up peppercini's. On top of that, I added swiss on some, provolone on others. Stuck them in a 400 oven for 5-10 minutes to melt the cheese and crisp up the bread. Wow was that a not bad way to serve these. I used the reserve juice and served it au jus style. Got such good compliments and it dressed information technology upwards plenty for company at an Oscar political party!!
04/03/2011
Non very impressive, I used beef goop and 2 packets of Italian and it was still kind of bland! It was too expensive to make for the upshot we got. so disappointed
03/xx/2011
Great recipe although I did brand a few changes. I used 2 cups of beef goop in place of the h2o, double all the herbs and salad dressing and cooked on low (makes it and then much more tender) also once shredded I returned the beefiness for a farther hour of cooking. added 2 seeded Jalapenos for a little extra bite. Slap-up recipe, its my families favorite and I make this time and over again. You actually could not find a quicker, simpler, tastier dish...
09/09/2002
After trying this recipe, you may just call back twice about ordering Italian Beef sandwiches from a fast food restaurant. I recommend using grass fed beefiness obtained right from the farmer (if y'all have access to a Farmer's Market or know a expert meat guy). This beef is by far beefier tasting than than factory farmed grocery shop beef. I use extra pepper and garlic in the gravy and add together several handfuls of sliced bong peppers (assorted colors) and onions around the roast earlier pouring the gravy in. Also using low sodium *good* beef stock/broth makes for an fifty-fifty more flavorful gravy than using water. The add-on of peppers and onions makes this recipe THE BOMB!!!
10/18/2007
This is one of the best meals I've fabricated 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 beefiness broth for the water and I used 2 pkgs of Italian dressing mix instead of one. I cooked it for 8 or 9 hours, shredded information technology, then put it back in the juices for another 1-one/2 hours. I served it on hoagie rolls with swiss & provolone cheese and toasted information technology nether the broiler. Then we topped it off with sauteed mushrooms, peppers and onion. This is a definite keeper and received raves from the guys. A tip- if at that place's whatever leftovers (I'll always make extra only to be certain!) Attempt using this beef to make the "Shredded Beef Enchiladas by Christy" from this site. That makes another *awesome* repast.
02/28/2011
Large hit at the firehouse. Use Zesty Italian-style dressing mix. Also, utilise beef stock instead of h2o. Add a minor bit of carmine pepper flakes for a picayune extra depth.
06/thirteen/2012
I am originally from Chicago and have been dying for Existent Chicago grub. Though it's not the thinly sliced beef that I am used to from upward north information technology tastes just the same! It is a not bad dish and my wife and I make it now most monthly! Merely suggestion is to premix all the dry ingredients together the night earlier. That way, in the morning earlier you head off to work, you lot driblet in the roast, sprinkle the dry out over information technology and pour over the water. Fire up the slow cooker and just wait for the end of the day for a hot sandwich of nostalgia.
11/06/2010
Splendid recipe! Bated from being extremely easy and flavorful, nosotros were able to use the leftovers for several other meals. Mean solar day 1 nosotros made sandwiches and Day 2 nosotros pan fried some of the left overs and used it on tacos. My husband ate his tacos on corn tortillas with the beef, onion, and cilantro while I added refried beans and cheese. Both were first-class. Day 3 I made a lazy version of beef stroganoff with the meat thrown in. Neat like shooting fish in a barrel recipe. We'll make this again.
11/11/2011
My boyfriend and I thought this was awesome. I cannot annotate on if it tastes like italian beef because I take never had information technology, but it was really slap-up as a sandwich. I know everyone has their own personal tastes, but I have read several reviews that say this is banal even when they use the beef broth and the extra seasoning packet. I may have a suggestion on how to make the meat more flavorful. Each time I have made this, I always cook it overnight for about 8 hours, then shred it when I wake upwards, put it in the fridge before I leave for work, and then warm it back upwardly when I get abode. I know that kind of takes away from the convenience of having something gear up and hot when you become home, but I tin can most guarentee this will not be "lacking flavor" if this is done. Mayhap the meat only needs to marinate in its shredded form to get the flavor into the meat. Just a proffer. Very tasty, thank you for sharing. Nosotros like ours with provolone cheese, jalepenos, and assistant peppers. Sometimes I will saute onions and dark-green peppers... lots of toppings you tin use for this!
eleven/18/2010
Absolute best Chicago Italian Beefiness clone that I have tried. I was born and raised in the Chicago area and now reside on the east coast (waa waa). I miss Italian Beefiness Sandwiches!!! This recipe is the closest. Get your self some hot gardinera peppers and have at it. A footling bit of Chicago right in your own home. Or top off your sandwich with mozzarella cheese and you have a principal. Nice this is da all-time!
09/25/2011
Ok, I'm from Chicago. While this is not true Italian Beef sandwich it'southward close plenty. I doubled all the spices and marinated overnight. Browned on stovetop then Cooked on depression for about seven-8 hours took out of juice and shredded then returned to crock for virtually half an hour. I served on warmed hoagie rolls with hot peppers. Just smelling it melt brought dorsum memories. Try information technology..
eleven/23/2010
This was fantastic! I did follow alot of reviews and doubled upwards on the spices and packets of italian dressing. I added 24 oz of beef broth instead of water and simply 2 1/two lbs of beef roast. I added strips of a light-green pepper to the last 4 hours of cooking only wished I had added more. Will make over again!!
ten/26/2006
Nosotros own a catering company and have put these sandwiches on our "specials" bill of fare for the second fourth dimension.....an accented customer favorite! Everyone loves them. We follow the recipe almost verbal, add together a little ruby wine in place 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 raves on this bill of fare detail than any other!!
11/30/2006
Information technology was excellent but 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 so browned 2 large onions in the aforementioned pan then poured the seasoning over the meat and covered in foil. I cooked it for 2 1/2 - iii hours then shredded and stirred in all of the juices and onions together. Delicious. My family could not wait; they ate it straight out of the pan
11/28/2010
I did everything just equally the recipe chosen for information technology. The house smelled wonderful! And merely earlier 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. In one case rolls were done, I placed shredded meat on a cookie canvass 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 information technology was WONDERFUL! Sister 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: use 2 packets of Italian dressing instead of ane, use beef broth instead of water, and take the meat out early on, shred it, and put it back in the juices. I likewise prepared our sandwiches the aforementioned as hers and everyone loved it. My daughter doesn't similar any kind of meat, and neither of my kids like sandwiches, and they asked for this every solar day until it was gone. Very skillful!!!
06/21/2011
AWESOME! Very easy to put together and has an outstanding flavor! And then tender & juice! I followed the recipe to a T. I actually recollect that the reviews that stated information technology was as well salty, must be also exist the ones who used beef or craven broth instead of h2o equally chosen for - broth has a very high sodium content. I idea it was perfect as written! Thank you!
03/07/2011
Very squeamish! This makes plenty to serve a crowd or to serve you lot, over and over. Next time, I'll throw in some beef goop and maybe a touch of red vino. I'll as well handbag it in quart-sized freezer bags and store them in the freezer and so they can be used for a quick lunch or supper.
09/28/2009
This was so good! I suggest using a chuck roast if you lot want to shred your meat. If you accept a meat slicer and then go with the rump - otherwise don't bother with that cutting because it doesn't shread as well and Italian beefiness needs to be sliced sparse! (shredded is next all-time option IMO) I used 2 packets of the Italian dressing mix and I used ane tin can of beefiness broth and then added h2o 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 upwardly in Chicago!
07/07/2012
Love this! I did; however, tweak it to what I have read. Replaced beef broth for h2o, used chuck roast, doubled the salad dressing mix. Served on toasted hoagie rolls, and topped with actress abrupt provolone cheese. I throw this together in the forenoon and when I come in the door after work the smells are astonishing (plus and so like shooting fish in a barrel).
xi/26/2010
THis is a striking every time I make information technology. I don't have to change a thing. I get crusty Italian sandwich rolls, split them, lay them open up on a baking sheet. Embrace ane half with some of the cooked beef, cover the whole thing with slices of mozzarella cheese and pop in 425 oven until cheese is melted and the bread is toasty. Close the sandwich and savor!
06/21/2011
Awesome! Very piece of cake to put together and has an outstanding flavor! And so tender & juice! I followed the recipe to a T. I actually retrieve that the reviews that stated it was too salty, must exist also exist the ones who used beef or craven broth instead of water as called for - broth has a very high sodium content. I thought it was perfect as written! Give thanks Y'all!
09/ten/2011
I used depression sodium beefiness broth instead of water, omitted the teaspoon of table salt considering I could always add together it after, used the Zesty Italian dressing mix and didn't bother to boil the spices, merely didn't encounter the need as information technology was going to cook all day any way. Nosotros really enjoyed this.
01/23/2011
Made this recipe for a family unit party and it turned out great. Used beefiness goop in place of water. I besides cooked the beefiness two days ahead and shredded it, saved some of the goop and then reheated it the day of the political party with the broth. Yummy!! Thank you for sharing
12/16/2005
GREAT recipe! I took a couple suggestions from other reviews. I had a ii pound roast, just I used the measurements for a five pound roast. I substituted a tin can of beef broth (1 i/2 cups) and added just one 1/two cups of water. Which totaled the 3 cups of liquid required with the recipe. I added two packets of Italian fashion dressing mix. I did not add the salt. I cooked the roast in the crockpot on high for iii hours. Then I cutting the roast into large chunks and cooked for another ane 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 get the flavoring throughout the roast. Nosotros had this on Gonnella French Italian Rolls. It tasted WONDERFUL. It also has a great odor that filled through the house every bit information technology was cooking. My husband also enjoyed this recipe and thought that it was succulent. Thanks for this peachy recipe!
01/04/2011
This was awesome. I fabricated this as a quick meal for Christmas Eve since nosotros were going to be on the run. I bought a 3 pound piece of meat and cut it in one-half (froze the remaining half for later on) since I was only making this for the 2 of us. Information technology was really practiced. We used hoagie buns and I bought provelone cheese and baked information technology on top of the sandwiches earlier serving. I also used some of the cooking juices every bit an au jus. My married man loved it.
12/04/2005
This recipe is delicious! We used chuck roast considering it was on sale and added two beef boullion cubes to the water. We seared the roast before we put it in the crock pot. Nosotros served it with sauteed onions & green peppers on fresh hoagie rolls from the famous Mancini'southward Bakery in Pittsburgh. Sargento makes a Bistro flavor of Mozzarella & Asiago with roasted garlic cheese that was fabulous. The beef was swell past itself and the combination of everything made for a hot, satisfying meal. A definite keeper!
11/23/2012
We loved this 1! I used a 2.5 lb. chuck roast. I used broth instead of water. I halved the goop and seasonings, but used a total parcel of dry Italian salad dressing mix. I was tempted to chocolate-brown this off kickoff and deglaze my skillet with the goop, scraping upward the browned bits, just decided against it and it was but fine without the browning. I cooked mine on depression for just about 8 - 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 broiled just until information technology was nicely melted. I strained the goop and served it with the sandwiches equally an au jus dipping sauce. Everyone loved information technology. I got half-dozen good-sized sandwiches out of my 2.5 lb. roast. Really yummy! In fact I could go for another one right about now! UPDATE 2/2/xiv - I made this once again using a 3 lb. chuck roast. Made equally before using beef broth again (i tin) and halved the seasonings, subbing onion powder for the onion common salt. Notation to self: Use the onion salt side by side time. This 3 lb. roast was washed in six 1/2 hours set on low in my new crock pot.
03/07/2014
Italian beefiness came out great! Fabricated the recipe as directed except didn't have the bay leaf and added diced onion instead of the onion salt. Would recommend cooking on depression for the longer fourth dimension, equally I cooked it on loftier for 5 hours and shredded a little tough. Another 2 hours on low in the croc and the shredded meat softened upwards wonderfully and it was a hit at the party. The but must take is a jar of Giardiniera, no Chicago Beef is consummate without!!!
12/31/2012
Nosotros vicious onto this beefy goodness like a pair of mountain lions! My fellow has already told me three times in the concluding 30 minutes that he LOVED this and information technology's a keeper. I'm chewing on my second sandwich as I blazon this! This is keen recipe for so many occasions: busy weeknights, tailgates or parties... and it can stretch if yous make information technology on little slider buns as an appetizer. I only did a few things differently. I used low sodium beef broth instead of water. I used a iv.7 lb. bottom round roast which was the all-time "economic" choice and looked less fatty. The fat information technology did take was on the outside of the cut. I removed virtually of the thicker fat before putting information technology in the cooker. I did not use the common salt, simply the onion salt. And I added a generous tablespoon of dried onion flakes. Everything else was just as 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; in that location was enough of liquid so I think you lot could use it in a small-scale basin a la "french dip", too. This also freezes well mixed in with the jus so I plan 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 married man dorsum to our last trip to Chicago, where we ate at Al's Beefiness later seeing it on Man Vs Food. This fit the nib and a 2.5 lb roast made three nights worth of the most delicious Italian Beefiness sandwiches. Particularly succulent when eaten on Rotella's hoagies and dipped in the juices (I did use beef broth instead of just water.)
07/19/2004
Oh my gosh, this is awesome! I fabricated this recipe in an "emergency" when I needed an entree for a coincidental gathering. The flavour on this was WONDERFUL and everybody in that location had at least second helpings. It 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 restaurant flavor to my table. I volition search no more. Hands downward, this is the best shredded beefiness recipe I take tried. I tin't stop eating it! As previous reviewers suggested, I used chicken goop rather than water. I omitted the salt because of the broth. I served this on toasted buns and the issue was fantastic! I would give it more stars if I could!
02/03/2014
This was really good. I used a chuck roast withal seasoning and 1 1/2 pkgs of the dry salad dressing. And then simple and so practiced. I besides used 32ounces of beef broth for a 4 lb roast. Came out nifty!
10/15/2002
My hubby 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 best beef sandwiches we've ever had! I have fabricated this particular recipe many many times.
09/xiii/2002
One of the best sandwiches ever! Information technology's and then easy, you can hardly believe the results. I added sliced onions and mushrooms to the recipe and topped the sandwiches with mozzarella cheese on difficult rolls. These were so tasty, I'thou going to brand them for our side by side big family unit gathering. Thank you for a wonderful recipe.
02/19/2011
My sweetie made this for a tailgating political party. It was exceptional! This is something we will make again...and again...and maybe once again...and again. :)
01/eighteen/2003
No wonder this is a five-star recipe! Absolutely delicious, brand a tough rump roast taste like $10.00 a pound roast beef. I doubled the italian seasoning mix and used beef goop instead of h2o, and it was so delicious that my husband wanted sandwiches two nights in a row. This from a human who doesn't exercise leftovers! Makes swell hash, too!
03/16/2011
I didn't know whether to give 1 star for disappointment or 5 for taste so I went with the middle and gave information technology 3, hither is why: I followed the recipe exactly, and all mean solar 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 6 cheese Italian cheese. It was good, but nosotros all agreed that it just tasted like the leftovers we have a couple times a calendar month when I make a roast. I ever make gravy from the drippings when I do a roast and potatoes in the crock, then I shred the leftover roast and put it all in the fridge for hot roast beef sandwiches the side by side day. So all the left over shredded beef and broth leftovers from this recipe are in the refrigerator for hot roast beef sandwiches tomorrow.
12/07/2010
This was awesome!!!! Next time I accept a football game political 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 alloy so well with the beef and it is very tender. This was a huge hitting!
02/23/2014
two/23/xiv good. in crock on low 6 hours and high ii i/2 hours
03/xiv/2011
I'm always looking for new crockpot ideas, and this ane is dissimilar. The only alter I made and it was after the meat had been cooked, was I felt it needed a bit more than seasoning so I added ane more than bundle 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 also helps to prevent a soggy bun. Pretty tasty!
02/08/2004
My guests loved this recipe, simply all of them asked for onions to go with it. Afterwards trying a variety, I establish that for this recipe, people prefer red onions sauteed over medium estrus, until they are actually really soft. A medium cherry-red 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. Too took previous communication and used 2 pkgs. of dressing mix and beefiness broth in place of water. Served on toasted French rolls with melted provolone ... you can print company with this i!
04/04/2011
Loved this recipe.. and then easy to make. I took the suggestions of using (2 1/two Ilbs)chuck roast instead of the rump roast, used Beefiness goop instead of water and omitted the common salt and besides used ii pkgs of Italian-style salad dressing mix. And then put sandwiches under the broiler topped with pepperoncini and topped with provolone cheese. Yum. Next time might try toasting hoagies kickoff with garlic butter.
06/xviii/2011
I can't requite this recipe enough stars. Information technology is so easy to put together and then go through your solar day without whatsoever worries. The end results are beyond delicious. I use chuck roast considering of saving $$$. I also use twice equally much Italian seasoning as called for. Serve this sandwich with Provolone cheese, grilled onions and banana peppers and information technology is a feast. My family unit loves this sandwich.
09/04/2011
Instead of table salt and onion table salt, I used an onion soup bundle. I had nearly a 2.5lb chuck roast, simply kept all of the seasoning amounts the same. I asked my bf how many stars...he said 6. He definitely enjoyed information technology!
03/17/2009
I made and then many changes maybe I shouldn't charge per unit this recipe?? Although they are the same changes virtually people seem to have made. I used beef broth instead of water, doubled the dressing, omitted the common salt and used onion powder instead of onion common salt. It was very very yummy.
06/16/2010
I utilize chuck roast istead of rump roast it turned out delicious. This will be in our regular rotation from now on!
03/23/2011
This is an amazing recipe. I fabricated it twice in i calendar week, and I live lonely! Following suggestions past others, I used a 32oz container of beefiness broth, ii packets of Zesty Italian dressing, and Italian seasoning in place of individual herbs. I DID NOT add salt. Next time, which may be today, I'k going to rub fresh garlic over chuck roast and let it sit down for a day before cooking. I served information technology on crusty rolls, which I baked topped with either dill pickle chips or peproncini and provolone cheese. This will definitely exist my become-to political party dish.
07/26/2010
used beef broth and added two packets of dressing and omitted whatever extra table salt. Likewise used fresh garlic. like others have said, information technology was crawly on toasted rolls with provolone. Cooked in crock pot well-nigh five hours on high for 4 lb meat. only keep checking it towards the cease to see how easy it shreds.
08/05/2000
A slap-up recipe, made me experience like 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 human, the aroma is mouth-watering! Made this for my begetter for Begetter's Solar day, he proclaimed this one of the best e'er sandwiches! I did use most of the suggestions by the reviewer 'MomSavedbyGrace'. The finish upshot was a moist Italian Beefiness that tasted restaurant gourmet! Thanks, thank you =)
04/20/2013
This is a peachy recipe but can be done cheaper and easier. Season a good marblized chuck roast with garlic salt. Season with dry Italian dressing,milkshake several shots of worchestershire over meat and pour 1 tin can of beer and and equal corporeality of water over all. Cook in wearisome oven or slow cooker. Bully for parties or pot lucks.
10/28/2009
ok, a little salty for me
06/16/2013
You know, I absolutely beloved the Italian beef sandwiches y'all arrive Chicago. This was just OK. I wasn't crazy nigh it. The texture of the meat was a bit spongey and tasted a little banal. I don't retrieve you can get the same melt in your oral cavity texture and deep flavor results in a crockpot that Chicago Italian beef places go far their ovens. It's besides difficult to duplicate the flavor of the giardiniera and find the right kind of staff of life. I think this is only i of those things you have to get to Chicago for.
08/04/2006
Absolutely delicious! I alive in Chicago and can't believe how close this comes to a real Chicago beef sandwich. I added the 2 pkgs. of dressing and beefiness broth every bit suggested. Cheers so much!
03/27/2011
Very skillful. I did non have any dry Italian seasoning mix, so I did non add 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 information technology and placed it nether 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 skillful!
06/21/2011
I made this for dinner today, and all we can say is WOW! We're Chicagoans, built-in and raised, and still live there, and this was near as good as whatever Italian beef nosotros've had. I used a ii lb rump roast, and the dark before, I prepared the Italian dressing/goop mixture to allow the flavors to meld overnight. I used beefiness broth in place of h2o, the same amounts for the spices, even though it was a smaller roast. I used plain onion powder in place of onion salt, figuring the goop added some additional 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 goop mixture over and prepare it to low. Later 9 hours, I used 2 forks and shredded the beef, and then added the following sliced peppers to the pot: ane green bell, ane ruddy bell, one sugariness cubanelle and 1 Italian sweet crimson 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 healthy that manner) that I warmed in the oven, so 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 information technology spicy. My husband'south reaction after the beginning bite was "Mmmmmm! Oh, that's good!"
09/03/2014
This recipe was fantastic! I cooked a roast this fashion, I did use beef broth in place of the water, after 12 hours took out the meat and shredded it, (put in fridge for the nighttime) then put another roast in the same juices and cooked for 12 hours again. Shredded it when washed and combined the two, then I took out a bunch of fat from liquid and discarded and 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 have already made this iii times and nosotros love information technology. The showtime time I made it, I made information technology like the recipe but used beefiness broth instead of water. The second fourth dimension I used a meat seasoning spice parcel (Old West Pepper Steak) that I purchased online instead of the recipe spices and that was really terrific! The third time I fabricated as per the recipe again, simply doubled the salad dressing packets and once more used beef goop (but more than, because we love it juicy). I am making it again next calendar week with a different seasoning packet. This recipe is so flexible, you lot can brand information technology with your favorite spices. It likewise makes the best leftovers!
03/07/2014
I idea this was too salty. BUT, it seemed to balance out one time in a sandwich. I was pleasantly surprised. Married man loved it, and so I guess I'll definitely be making this again!
x/22/2010
SOOOOO GOOOOOD! My fellow talked near how much he loved this for an entire hour! I simply had 2.5 lbs of pot roast so that's what I used and it turned out groovy. I kept all of the same ingredient amounts except added 2 packets of the Italian dressing mix and one tin can of beef goop plus about a loving cup and one/ii of water. I cooked on high for 4 hours, removed roast, shredded, removed fatty, then put it dorsum in pot on depression for an additional 30 minutes, along with green peppers, ruby-red peppers, and some onion. I dipped the centre of each bun into the broth from the pot and baked for a few minutes to make crispy and tastier. When all was washed put it on the buns and served with a pickle. My boyfriend ate 3 and 1/2! And my picky 5 year old eater couldn't get enough either. Sooooo delicious, he will exist forcing me to make this once more and over again:) Thanks so much!!!!
02/23/2014
Yummy! Used the leftovers to make an crawly stroganoff!
07/01/2003
This Italian Beefiness is absolutely awesome! I used 2 0.7 oz. packages of the dry Italian dressing mix and used canned beefiness broth in place of the water. The season was just right! My swain liked it so well, he may just marry me nonetheless!!!
03/01/2011
Very tasty. Made the recipe exactly equally written. I used a rump roast as per the recipe, merely i am not a fan. Adjacent time I will apply a chuck roast.
04/04/2011
This was actually really skilful, only if you're going to utilize a 5 lb roast, I suggest you double all the other ingredients. I used beef goop instead of water and omitted the common salt.
02/11/2014
My family unit loved this and so much they requested I make information technology once more next week. My teenage sin was drinking the juices from it!
12/28/2013
I've fabricated this twice and information technology couldn't be easier. Fifty-fifty 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 water, and two packets of dressing mix. I cooked 10 hours on low earlier shredding, and put the meat back in the broth for another ninety 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. Really good! Thinking of trying this recipe with pork and chicken goop...
01/thirty/2014
I and my whole family love this one. It has become my traditional meal for Christmas Dinner. It'south like shooting fish in a barrel and smells Wonderful. I usually exercise 6lbs. of roast and double the liquid and spices. Likewise I slice the roasts into large chunks to commencement. When almost washed I place sliced green peppers on top and let them cook in the juices. When washed I take slices out and place in pocket-sized crockpot. Cheddar cheese sauce is a favorite to top off the sandwich.
03/12/2011
I accept made this for years, simply I utilize cipher but water and iii packages of dry Italian salad dressing mix! It'south much easier and almost of the dry out ingredients that the original poster added are in the dressing mix.
02/05/2014
Nosotros used a chuck roast instead of a rump, simply otherwise followed the recipe exactly. These were a huge hit at our Super Bowl party.
03/thirteen/2011
I made this for Dominicus dinner today and my family unit raved about it! I followed other reviewers suggestions and used beef stock (2 cups) merely I also added i cup of red wine (Merlot) and it was fabled. I also left off the salt. Even though my stock was homemade and wasn't salty, we even so didn't miss the common salt. I only had one parcel of Italian dressing mix (Skilful Seasons Garlic & Herb), so I added all the other seasonings - but 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 married man loved information technology. I Fried upwards some green peppers & onions to put on superlative & added mozzarella & fresh parmesan to the sandwhich. Then served it with french chips.
04/02/2013
I accept a love/hate relationship with my crock pot. I love how easy it is, just 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 beefiness dish I have always cooked in my crock pot that doesn't taste like stew. Woo hoo! I followed the directions as written, and it's delicious. Cheers!!
02/15/2010
This was my first try using this recipe & equally such I am treating it as a baseline for using it in the future. First impressions; it's a good start, only it requires some adjusting & that is the reason for a 3 star rating. Having grown up in Chicago I have sampled many of the local purveyors of Italian Beef & have a pretty good thought of what an authentic sandwich should taste similar. Proper Italian beef is thin sliced, something most of us are unable to achieve at abode & that has a profound effect on the flavor contour. By shredding the beef nosotros get more than of the beef flavor & less of the spice flavor that makes the traditional sandwich so good. I used the recommendations of the others & used beefiness broth. I'one thousand thinking that next time I may utilise h2o instead to lessen the french dip flavor profile. I would eliminate the bay foliage & next fourth dimension increase the other spices. I similar using minced garlic & granulated garlic. I may likewise eliminate the Adept Seasons packet & use Morton's Nature'due south Seasons mix. The lesser line is that this recipe is a skillful basic one, 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 after 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, & then sampled the next 24-hour interval. What a difference. It was the flavour 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/xxx/2010
I fabricated this for dinner concluding night and all my picky boys raved near this. I cooked exactly equally instructed and information technology turned out fantastic. I made an au jus sauce out of the drippings, melted some cheese on superlative and dinner was done! Thanks for the wonderful recipe!
10/25/2011
The first day I made this, I thought it was merely 'ok'. I cooked it on Low for 9 hours...The next day it was 2x's every bit expert...also, adjacent time I recollect I volition use 2 packets of seasoning, and not just 1.
04/03/2012
Excellent recipe!!! Who needs Portillo's!! I did use the recommendation nevertheless to add together ii packs of the dressing mix as well as using Chuck. It shredded and then nicely.
08/11/2014
This was Awesome. I fabricated this for my family yesterday and they admittedly loveed information technology. I followed the recipe to the letter and came out perfect. My girl wouldn't quit raving most them and my married woman said good thing football season is coming upward because these are on the menu for all the games. I will absolutely be making this again. I give it five stars only because in that location are no x star reviews.
01/30/2011
This was excellent! Followed to the recipe except I omitted the bay leaf every bit I didnt accept 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 way to cook a roast and information technology comes out so tender, non chewy at all.
08/twenty/2011
Whole family enjoyed these sandwiches tonight. Expert flavor, and piece of cake to brand. I besides added a couple of bouillon cubes to the water, therefore skipping the extra salt, and used onion powder instead of onion common salt. I also used chuck middle roast instead of rump roast. For some reason, the chuck eye roasts bachelor locally seem to compress and give off tons of water, and then next time, I will probably cut the liquid in the recipe downwards to 2 cups, and yet use the ii bouillon cubes. Just FYI, I used a ii.87# chuck eye roast, and it yielded six heaping sandwiches. We baked provolone on a large French poppy seed roll, added sliced lycopersicon esculentum and sauteed red onions and mushrooms to the beef and defatted drippings. It was quite good... I don't know how my husband ate ii. Served with a greenish salad and sauteed zucchini and yellow squash. Beautiful meal. Thank you for the recipe.. information technology'due south a overnice change from bbq beefiness, cooked similarly.
08/06/2012
It was ok, just not as great as great 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, every bit recommended. It was meliorate in one case you took information technology out of the boring cooker, shredded it, sautéed information technology with onions and peppers, and so loaded it up like a cheesesteak. Only still good - my husband liked it, and that says a lot. He's very picky!
05/08/2007
I accept been looking for an Italian Beefiness recipe for 4 years, that rivaled the sandwiches I used to eat when I lived in Chicago. I think this is it! This was Easy and so succulent!! Thank you, thank you!
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Source: https://www.allrecipes.com/recipe/16427/slow-cooker-italian-beef-for-sandwiches/
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