How to Make a Italian Beef
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06/21/2004
Made these changes: omitted salt, substituted onion powder for onion salt, used 2 dressing mixes, added 1 ane/2 tsp. dried onion, and added 2 beef bouillion cubes to the water. Cooked on depression for nigh 14 hours; shredded meat and refrigerated meat and juice separately overnight. In the morning time, I skimmed the fat 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 unit reunion! Leftovers (if any!) reheat well for a quick lunch.
02/01/2005
I moved from Chicago, and the thing I miss well-nigh is the food! This is a great recipe for the Chicago nutrient blues. I, too, used the 2 pks of dressing mix (I even use the Italian dressing mix on this site), crushed cherry pepper, the juice (~ane/eight c.) of some sweetness and hot peppers, and sliced peppers and onions and serve it on warm Italian bread with mozzarella cheese (with the peppers and onions). The all-time matter to practice is to have it cook in the ho-hum cooker until it is cooked through, and so slice it thinly and return it to the juice for near an hour (just like they exercise at the beef restaurants). It was a hit at my girl's family altogether party, and took inappreciably any effort. THANKS And then MUCH FOR THE RECIPE!
06/12/2005
This recipe was good as is,just I now use it combined with iii other recipes for french dip and information technology is great,I employ all of the ingredients in this recipe except employ only 2 cups of water and leave out both the common salt and onion salt,I add together 2 cups onion sliced sparse sauted in 1/4 cup butter ,one/2 cup soy sauce, ane can coke[do non utilize diet or an off brand] ane 12 oz. tin dark beer, ane can beef broth, 1 can condesned french onion soup [campbells is best] I use the zesty soup mix. I try to get at least a v to 6 pound roast rump is o.k. if its choice otherwise I use 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 slice the meat very thin like a french dip. update I have started leaving the water out and adding another can of low sodium beef goop.
03/12/2005
Made this for a casual supper last night and all who ate it said it was the all-time beef sanwich ever. I followed advice of others and used ii cups beef broth and ane cup water; as well ii packages of Italian dressing mix. My butcher suggested a chuck roast equally information technology shreds more easily for sandwiches. Deadening cooked information technology and served with optional provolone cheese, thin-sliced red onion, mustard/mayo sauce and horseradish. Buy really skillful fresh rolls. Soooo yummy and sooo like shooting fish in a barrel - THANKS!
07/28/2004
While the beefiness was moist and tender, there was mode too much salt and pepper to make the broth suitable for dipping. I ended up diluting it with about two cups of water. Next time I'll eliminate the common salt (canned goop is salty plenty)and cut the basis pepper in half. Otherwise, the Italian beef gustation was definitely there and very practiced. For the person in Phoenix, try Luke's at 16th Street and Indian School for their Italian beef. It's the closest thing I've found to the existent stuff. A proffer for another reviewer: If you want the beefiness sliced rather than shredded, make information technology the 24-hour interval earlier. Subsequently a night in the fridge, slice it beyond the grain and gently warm it in the broth.
07/24/2004
This is fantastic! I've had so many people request this recipe. I'one thousand really glad I institute this recipe. I grew upwardly in Chicago where you can order this anywhere y'all can buy pizza or a hot dog, simply hither in Phoenix no one has ever heard of it. Information technology's my little taste of home. This is even better when you supervene upon the water with craven goop.
07/22/2001
This is a great recipe! Made sandwiches 'french-dip' way. Will make again.
02/21/2005
I made this recipe using a venison roast and my family thought information technology was ameliorate than whatsoever they've ever had from a restuarant. I took the advice of previous reviews and used 2 packages of dressing mix and one tin of low sodium beef broth in place of the water. I cooked the roast on high for 5 hours, shredded the meat with forks, then cooked an additional hour. I toasted some big kaiser rolls and added provolone cheese to the sandwiches. Definetely will brand again.
02/18/2011
I take nothing much to add to the already great reviews. Did all the common ideas ..omitted salt, used onion pulverisation instead of onion salt, used beef goop (hence the no common salt added), used a 3.5 lb roast and same amount of everything else. It did smell and taste fantastic. Made information technology for Super Bowl. Perfect pick for that. The only thing I must add... is 17 y.o. daughter walked through the kitchen at 11 am, jerked her right pollex at the kitchen counter (crockpot) and says "Whatever is in that thing smells actually good and I simply might gustation some". And unfortunately, that for me, is the highest praise I'll ever get. Oh and btw, she actually ate it. Actually good. Love, Mom
03/ten/2011
Instead of water, I used two cans Campbell's beef goop--I wanted more than flavor than water would have given it plus I'm cleaning out my pantry. I also eliminated the table salt and I fabricated my own dry italian-mode salad dressing mix. Before 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 nether the broiler slightly earlier piling on the meat and provolone cheese and putting it under the broiler over again. This was good simply we all agreed that we similar the italian beef with the peppers a little more. LOTS of spice and flavor which we all thought was quite tasty--the ii grownups just missed the peppers. I appreciate this recipe considering when yous have a piece of beef that'southward been sitting in the freezer, it can be quite tough if you don't slow cook it. This not only helped me make quick piece of work out of dinner, it saved my meat so I could use information technology afterall.
12/24/2006
The commencement time I made this it came out tough but the problem was my slow cooker cooks in increments of iv, 6, 8, & 10 hours and I was in a hurry and cooked at 8 hours then the meat was tough and hard to pull. I have perfected my technique and now I take to say that this is a 5* recipe and really amend than some Chicago places. I was born and raised in Chicago (Nearly North side, Not the suburbs) and know Italian beef sandwiches. These are better. i. I employ only beef broth instead of water. 2. I use actress Italian dsg than what it calls for. Double 3. I add lots of sliced greenish peppers nearly an hour before the 10 hours are up. 4. I shredd the beef and put information technology back into the cooker with its juices and peppers and let it soak for a one-half hour at least. Stirring on occasion. v. Serve with fresh french bread. 6. I commencement this a 8am and by 7pm we accept a fantastic dinner. My entire family and friends beloved these sandwiches and we are all Chicagoans. This is an awesome easy recipe to make for when you lot have many visitors. *****
12/26/2006
We loved this recipe. I used two pkgs of italian dressing, 2 cans low sodium beef broth, and left out the bay leaf. I cooked the meat on low for 10 hours in the crockpot. I so shredded the meat with a fork and placed information technology back into the crockpot to let meat soak upward the juices. My husband and I put garlic butter on the rolls and placed them in the oven at 450 for ten minutes. So sauted peppers and onions in olive oil to put on the sandwiches. The order of our sandwiches was: whorl, meat, peppers & onions, and cheese. We placed our sandwiches in the oven at 450 until cheese melted. Cheers for this recipe, information technology was wonderful!
09/04/2012
I'm gonna commit a cardinal sin & give a (5-star) review even though I made a few changes...Used a 5lb. chuck roast, two tablespoons Italian seasoning (just a shortcut, same herbs), & instead of water I used a tin can each of condensed french onion soup, consomee & beefiness broth. Added the ane packet of dressing mix & a minor can of pickled carrots west/ jalapeno. Subsequently the beef was oh and so tender I shredded it & returned information technology to the crock pot. Made the sammies past pulling the meat right from the juices & served with sauteed onions, garlic & peppers on french rolls due west/ melted provolone cheese. Information technology was the recipe that gave me the idea & the alloy of seasoning was delish. I simply believe that the beefiness 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 have I stumbled on something. I did substitute more beefiness broth (2 cups) and added a 2nd seasoning parcel of Italian every bit recommended. When fix to serve, place meat on an open up faced piece of staff of life (hoagie style), then add a few sliced upward peppercini's. On meridian 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 breadstuff. Wow was that a dandy manner to serve these. I used the reserve juice and served information technology au jus style. Got such good compliments and it dressed information technology up enough for company at an Oscar party!!
04/03/2011
Not very impressive, I used beef broth and 2 packets of Italian and it was still kind of banal! It was too expensive to make for the upshot we got. so disappointed
03/20/2011
Cracking recipe although I did brand a few changes. I used 2 cups of beef broth in identify of the water, double all the herbs and salad dressing and cooked on low (makes it so much more tender) too once shredded I returned the beef for a further hour of cooking. added ii seeded Jalapenos for a little actress bite. Bang-up recipe, its my families favorite and I make this time and again. You really could not find a quicker, simpler, tastier dish...
09/09/2002
Afterwards trying this recipe, you may merely think twice near ordering Italian Beef sandwiches from a fast food restaurant. I recommend using grass fed beef obtained right from the farmer (if you accept access to a Farmer's Market or know a good meat guy). This beefiness is past far beefier tasting than than mill farmed grocery shop beefiness. I utilize 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. Besides using low sodium *skillful* beefiness stock/broth makes for an even more flavorful gravy than using water. The addition of peppers and onions makes this recipe THE BOMB!!!
x/18/2007
This is one of the best meals I've made lately! The beefiness turned out sooo tender and juicy and the flavor was outstanding. Based on other reviews the changes I made were to substitue beef broth for the h2o and I used 2 pkgs of Italian dressing mix instead of 1. I cooked it for 8 or 9 hours, shredded it, so put it back in the juices for some other i-1/ii hours. I served it on hoagie rolls with swiss & provolone cheese and toasted information technology under the broiler. 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 in that location's any leftovers (I'll always make extra merely to be sure!) Try using this beef to brand the "Shredded Beef Enchiladas past Christy" from this site. That makes some other *awesome* meal.
02/28/2011
Big hit at the firehouse. Utilize Zesty Italian-manner dressing mix. Also, apply beef stock instead of water. Add a small bit of red pepper flakes for a picayune extra depth.
06/13/2012
I am originally from Chicago and have been dying for REAL Chicago chow. Though information technology'due south not the thinly sliced beef that I am used to from upwards north it tastes just the same! It is a great dish and my wife and I make it at present almost monthly! Simply suggestion is to premix all the dry ingredients together the night before. That way, in the morning before you head off to work, you driblet in the roast, sprinkle the dry over it and pour over the water. Fire upwards the slow cooker and just wait for the end of the day for a hot sandwich of nostalgia.
11/06/2010
Excellent recipe! Aside from being extremely easy and flavorful, we were able to utilize the leftovers for several other meals. 24-hour interval 1 nosotros made sandwiches and Day 2 we pan fried some of the left overs and used it on tacos. My husband ate his tacos on corn tortillas with the beefiness, onion, and cilantro while I added refried beans and cheese. Both were excellent. Day iii I made a lazy version of beefiness stroganoff with the meat thrown in. Peachy like shooting fish in a barrel recipe. We'll make this again.
11/11/2011
My fellow and I idea this was crawly. I cannot comment on if it tastes like italian beef because I have never had it, but information technology was actually slap-up as a sandwich. I know anybody has their own personal tastes, but I have read several reviews that say this is bland even when they use the beef goop and the extra seasoning packet. I may have a suggestion on how to brand the meat more flavorful. Each time I have fabricated this, I ever melt it overnight for nigh 8 hours, then shred information technology when I wake upward, put it in the refrigerator before I leave for piece of work, and then warm it support when I get home. I know that kind of takes away from the convenience of having something prepare and hot when yous get home, but I can virtually guarentee this will not be "lacking flavor" if this is washed. Possibly the meat but needs to marinate in its shredded grade to get the flavor into the meat. Merely a suggestion. Very tasty, give thanks y'all for sharing. We similar ours with provolone cheese, jalepenos, and assistant peppers. Sometimes I volition saute onions and green peppers... lots of toppings you can use for this!
11/18/2010
Absolute all-time Chicago Italian Beef clone that I have tried. I was built-in and raised in the Chicago area and at present reside on the east coast (waa waa). I miss Italian Beef Sandwiches!!! This recipe is the closest. Go your self some hot gardinera peppers and have at it. A trivial bit of Chicago correct in your own home. Or meridian off your sandwich with mozzarella cheese and you have a chief. Squeamish this is da best!
09/25/2011
Ok, I'k 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-viii hours took out of juice and shredded then returned to crock for most half an 60 minutes. I served on warmed hoagie rolls with hot peppers. Simply smelling it cook brought back memories. Endeavor information technology..
eleven/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 broth instead of water and only 2 1/2 lbs of beef roast. I added strips of a greenish pepper to the last iv hours of cooking but wished I had added more. Volition brand again!!
10/26/2006
Nosotros own a catering company and have put these sandwiches on our "specials" carte for the second time.....an accented customer favorite! Everyone loves them. Nosotros follow the recipe almost exact, add a niggling red wine in place 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 have received more raves on this menu item than whatever other!!
11/30/2006
It was splendid but instead of a crockpot, I used a roasting pan. I heated some olive oil, rubbed the meat with table salt and pepper seared the meat in the hot oil and then browned two large onions in the aforementioned pan then poured the seasoning over the meat and covered in foil. I cooked it for 2 one/two - 3 hours and then shredded and stirred in all of the juices and onions together. Delicious. My family unit could not expect; they ate information technology directly out of the pan
11/28/2010
I did everything just every bit the recipe called for it. The house smelled wonderful! And only before information technology was ready I sliced up some mushrooms, onions, and peppers and threw them in a skillet until they were cooked through and limp. Meanwhile I stuck our Hoagie rolls in the oven at 300 degrees wrapped in foil to permit them soften. Once rolls were washed, I placed shredded meat on a cookie sheet topped with pepper mixture and layed provolone slices over it and broiled til cheese melted. Put mayo on hoagies and put meat with goodies on the rolls and it was WONDERFUL! Sister in law just had a baby and took over some for her and married man likewise! Loved it!
07/28/2011
This recipe is fantastic!!! I agree with "MomSavedByGrace"'s comments: utilize ii packets of Italian dressing instead of 1, employ beef broth instead of water, and accept the meat out early, shred it, and put it dorsum in the juices. I also prepared our sandwiches the aforementioned as hers and everyone loved information technology. 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 good!!!
06/21/2011
AWESOME! Very easy to put together and has an outstanding flavor! SO tender & juice! I followed the recipe to a T. I actually recall that the reviews that stated it was too salty, must exist as well be the ones who used beef or chicken goop instead of water as called for - goop has a very high sodium content. I idea it was perfect as written! Thank You!
03/07/2011
Very overnice! This makes enough to serve a crowd or to serve you, over and over. Next time, I'll throw in some beef broth and peradventure a impact of cerise wine. I'll likewise pocketbook it in quart-sized freezer numberless and store them in the freezer so they can be used for a quick lunch or supper.
09/28/2009
This was so good! I propose using a chuck roast if you want to shred your meat. If you take a meat slicer then go with the rump - otherwise don't bother with that cut because it doesn't shread as well and Italian beef needs to be sliced sparse! (shredded is side by side best option IMO) I used ii packets of the Italian dressing mix and I used one can of beefiness broth and and so added water to it to brand three cups total. Served on french rolls (with lots of the juices) with sliced provelone and giardinera. Reminded me of growing up in Chicago!
07/07/2012
Honey this! I did; however, tweak it to what I accept read. Replaced beefiness broth for water, used chuck roast, doubled the salad dressing mix. Served on toasted hoagie rolls, and topped with extra sharp provolone cheese. I throw this together in the morning and when I come up in the door afterwards work the smells are amazing (plus so like shooting fish in a barrel).
xi/26/2010
THis is a hit every time I brand it. I don't have to change a thing. I become crusty Italian sandwich rolls, dissever them, lay them open on a baking sheet. Cover ane half with some of the cooked beefiness, 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
Crawly! Very piece of cake to put together and has an outstanding season! SO tender & juice! I followed the recipe to a T. I really think that the reviews that stated it was too salty, must exist as well exist the ones who used beef or chicken broth instead of h2o equally chosen for - broth has a very loftier sodium content. I idea it was perfect as written! Cheers!
09/10/2011
I used low sodium beefiness broth instead of h2o, omitted the teaspoon of common salt because I could e'er add it subsequently, 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 24-hour interval any mode. Nosotros actually enjoyed this.
01/23/2011
Made this recipe for a family unit party and it turned out great. Used beef broth in place of water. I also cooked the beefiness two days ahead and shredded it, saved some of the goop so reheated it the day of the party with the broth. Yummy!! Thanks for sharing
12/16/2005
Dandy recipe! I took a couple suggestions from other reviews. I had a 2 pound roast, just I used the measurements for a 5 pound roast. I substituted a tin can of beef broth (1 1/2 cups) and added only one i/2 cups of water. Which totaled the 3 cups of liquid required with the recipe. I added two packets of Italian way 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 then took the roast out and shredded it. I put the shredded roast back into the crockpot and cooked for another 30 minutes to go the flavoring throughout the roast. Nosotros had this on Gonnella French Italian Rolls. It tasted WONDERFUL. It also has a great smell that filled through the business firm equally it was cooking. My husband as well enjoyed this recipe and thought that information technology was delicious. Thank you for this great recipe!
01/04/2011
This was awesome. I fabricated 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 half (froze the remaining half for later on) since I was but making this for the two of us. Information technology was actually practiced. We used hoagie buns and I bought provelone cheese and broiled it on tiptop of the sandwiches before serving. I also used some of the cooking juices equally an au jus. My husband loved information technology.
12/04/2005
This recipe is succulent! We used chuck roast because it was on sale and added two beefiness boullion cubes to the water. We seared the roast before 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 flavour of Mozzarella & Asiago with roasted garlic cheese that was fabulous. The beef was cracking by itself and the combination of everything made for a hot, satisfying meal. A definite keeper!
eleven/23/2012
We loved this one! I used a 2.5 lb. chuck roast. I used broth instead of h2o. I halved the broth and seasonings, just used a full packet of dry Italian salad dressing mix. I was tempted to chocolate-brown this off get-go and deglaze my skillet with the goop, scraping upward the browned $.25, only decided against information technology and it was simply fine without the browning. I cooked mine on low for merely about 8 - 8 ½ hours and information technology was perfectly moist and tender and shredded beautifully. I put the shredded meat on toasted mini sub buns, added provolone and broiled simply until information technology was nicely melted. I strained the goop and served information technology with the sandwiches every bit an au jus dipping sauce. Everyone loved it. I got 6 skilful-sized sandwiches out of my two.v lb. roast. Really yummy! In fact I could become for another i correct about at present! UPDATE ii/2/14 - I fabricated this again using a 3 lb. chuck roast. Made equally before using beef goop over again (1 can) and halved the seasonings, subbing onion pulverisation for the onion salt. Note to cocky: Use the onion salt next time. This iii lb. roast was done in vi one/2 hours set on low in my new crock pot.
03/07/2014
Italian beef came out great! Fabricated the recipe every bit directed except didn't have the bay leaf and added diced onion instead of the onion common salt. Would recommend cooking on depression for the longer time, as I cooked it on high for 5 hours and shredded a fiddling tough. Some other 2 hours on low in the croc and the shredded meat softened up wonderfully and it was a hit at the party. The just must take is a jar of Giardiniera, no Chicago Beef is complete without!!!
12/31/2012
Nosotros fell onto this beefy goodness like a pair of mountain lions! My boyfriend has already told me three times in the last 30 minutes that he LOVED this and it's a keeper. I'm chewing on my 2d sandwich every bit I type this! This is great recipe for so many occasions: decorated weeknights, tailgates or parties... and it can stretch if you make information technology on little slider buns as an titbit. I but did a few things differently. I used low sodium beefiness 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 fatty it did have was on the outside of the cut. I removed most of the thicker fatty before putting it in the cooker. I did not use the table salt, merely the onion salt. And I added a generous tablespoon of dried onion flakes. Everything else was only 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; there was enough of liquid so I think you could use it in a minor basin a la "french dip", as well. This also freezes well mixed in with the jus so I plan to savour this a couple more than times in the coming months!
04/xiii/2011
Fantastic! I was looking to make something that would take me and my husband back to our final trip to Chicago, where nosotros ate at Al's Beefiness subsequently seeing it on Man Vs Food. This fit the pecker and a 2.5 lb roast fabricated iii nights worth of the most succulent Italian Beefiness sandwiches. Peculiarly delicious when eaten on Rotella's hoagies and dipped in the juices (I did use beefiness broth instead of just h2o.)
07/19/2004
Oh my gosh, this is crawly! I made this recipe in an "emergency" when I needed an entree for a casual gathering. The flavor on this was WONDERFUL and everybody there had at to the lowest degree second helpings. It disappeared! (I took the advice of others here and used beefiness broth instead of water and doubled the salad dressing mix.)
04/03/2011
Wow! I've been searching for recipes that bring that restaurant season to my table. I will search no more than. Hands down, this is the best shredded beefiness recipe I have tried. I can't end eating information technology! As previous reviewers suggested, I used craven broth rather than water. I omitted the salt because of the broth. I served this on toasted buns and the result was fantastic! I would give it more stars if I could!
02/03/2014
This was actually good. I used a chuck roast all the same seasoning and 1 1/2 pkgs of the dry out salad dressing. So unproblematic and and so adept. I besides used 32ounces of beef broth for a four lb roast. Came out great!
10/15/2002
My husband grew up in Chicago and his female parent would make these sandwiches all the time for him. When I fabricated this recipe, he never wanted me to get back to his mothers. This is the best beef sandwiches we've ever had! I accept made this detail recipe many many times.
09/13/2002
One of the all-time sandwiches always! It'south so like shooting fish in a barrel, you lot can inappreciably 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'one thousand going to make them for our next large family gathering. Thanks for a wonderful recipe.
02/19/2011
My sweetie made this for a tailgating political party. It was infrequent! This is something we will make again...and over again...and maybe again...and over again. :)
01/18/2003
No wonder this is a five-star recipe! Absolutely delicious, make a tough rump roast taste like $ten.00 a pound roast beefiness. I doubled the italian seasoning mix and used beef broth instead of water, and it was so delicious that my married man wanted sandwiches two nights in a row. This from a man who doesn't exercise leftovers! Makes peachy hash, too!
03/16/2011
I didn't know whether to requite 1 star for thwarting or five for gustatory modality so I went with the middle and gave it 3, here is why: I followed the recipe exactly, and all day my family kept request if I was making a roast with carrots and potatoes, I realized they were correct, that is exactly what the business firm 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 nether the broiler with some vi cheese Italian cheese. It was good, simply we all agreed that information technology but tasted like 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 it all in the fridge for hot roast beef sandwiches the next day. So all the left over shredded beef and broth leftovers from this recipe are in the fridge for hot roast beefiness sandwiches tomorrow.
12/07/2010
This was awesome!!!! Next time I have a football party, I am going to serve these with home made fries and a fixins bar with sauteed onion mushrooms, green peppers, hots... The herb flavors blend so well with the beef and it is very tender. This was a huge hit!
02/23/2014
two/23/fourteen good. in crock on depression half-dozen hours and loftier 2 i/2 hours
03/xiv/2011
I'chiliad always looking for new crockpot ideas, and this i is different. The just change I made and it was afterward the meat had been cooked, was I felt it needed a bit more seasoning then I added one more than packet of Italian dressing mix to the liquid. I also toasted the french rolls and and then melted some Jack cheese on the botton slice nether 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. Subsequently trying a multifariousness, I found that for this recipe, people adopt crimson onions sauteed over medium heat, until they are really actually soft. A medium red onion makes plenty for about five adult servings.
04/09/2008
This is a spectacular recipe! I used sirloin tip roast and it was all lean. Too took previous advice and used 2 pkgs. of dressing mix and beef broth in identify of h2o. Served on toasted French rolls with melted provolone ... you lot can impress visitor with this one!
04/04/2011
Loved this recipe.. then easy to make. I took the suggestions of using (2 1/2 Ilbs)chuck roast instead of the rump roast, used Beef broth instead of water and omitted the common salt and also used two pkgs of Italian-style salad dressing mix. So put sandwiches under the broiler topped with pepperoncini and topped with provolone cheese. Yum. Next time might effort toasting hoagies first with garlic butter.
06/xviii/2011
I can't requite this recipe enough stars. It is so easy to put together and then get through your twenty-four hour period without any worries. The end results are beyond delicious. I use chuck roast because of saving $$$. I too utilise twice as much Italian seasoning as chosen for. Serve this sandwich with Provolone cheese, grilled onions and banana 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 packet. I had about a 2.5lb chuck roast, but kept all of the seasoning amounts the aforementioned. I asked my bf how many stars...he said 6. He definitely enjoyed it!
03/17/2009
I made so many changes mayhap I shouldn't rate this recipe?? Although they are the same changes virtually people seem to have made. I used beef broth instead of h2o, doubled the dressing, omitted the common 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 information technology turned out delicious. This will be in our regular rotation from at present on!
03/23/2011
This is an astonishing recipe. I made it twice in one week, and I live solitary! Post-obit suggestions by others, I used a 32oz container of beef goop, two packets of Zesty Italian dressing, and Italian seasoning in identify of individual herbs. I DID NOT add salt. Next time, which may be today, I'thousand going to rub fresh garlic over chuck roast and allow it sit down for a 24-hour interval 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 party dish.
07/26/2010
used beef goop and added two packets of dressing and omitted whatever extra common salt. Also used fresh garlic. similar others accept said, it was crawly on toasted rolls with provolone. Cooked in crock pot nearly five hours on loftier for four lb meat. just keep checking it towards the end to run across how easy it shreds.
08/05/2000
A great recipe, made me feel like I was back in Chicago. I substituted in a fresh onion, ,a sliced green pepper, and added a couple actress bay leaves and had good results.
08/12/2014
FANTASTIC! ...and oh human being, the aroma is mouth-watering! Made this for my male parent for Father's Day, he proclaimed this ane of the best ever sandwiches! I did use most of the suggestions past the reviewer 'MomSavedbyGrace'. The end upshot was a moist Italian Beef that tasted restaurant gourmet! Thank you, give thanks you =)
04/20/2013
This is a cracking recipe but can exist done cheaper and easier. Season a adept marblized chuck roast with garlic common salt. Season with dry Italian dressing,shake several shots of worchestershire over meat and cascade 1 tin can of beer and and equal amount of h2o over all. Melt in slow oven or slow cooker. Swell for parties or pot lucks.
ten/28/2009
ok, a little salty for me
06/16/2013
You know, I absolutely love the Italian beef sandwiches you get in Chicago. This was just OK. I wasn't crazy nearly it. The texture of the meat was a scrap spongey and tasted a niggling bland. I don't think you can get the same cook in your mouth texture and deep flavour results in a crockpot that Chicago Italian beef places get in their ovens. It's as well hard to duplicate the season of the giardiniera and detect the correct kind of bread. I think this is only one of those things you have to go to Chicago for.
08/04/2006
Admittedly delicious! I alive in Chicago and can't believe how close this comes to a real Chicago beef sandwich. I added the ii pkgs. of dressing and beef broth as suggested. Thank you and so much!
03/27/2011
Very good. I did not have any dry Italian seasoning mix, so I did not add it to the meat. I kept everything else the same. When information technology came time to serve, I halved a French loaf, spread some butter on it 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 good!
06/21/2011
I fabricated this for dinner today, and all we tin can say is WOW! Nosotros're Chicagoans, born and raised, and nevertheless live there, and this was nearly as skillful equally whatever Italian beefiness we've had. I used a ii lb rump roast, and the nighttime before, I prepared the Italian dressing/broth mixture to permit the flavors to meld overnight. I used beef goop in place of water, the same amounts for the spices, even though it was a smaller roast. I used plain onion pulverisation in identify of onion salt, figuring the goop added some additional sodium. I recall if 1 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 gear up information technology to low. After 9 hours, I used two forks and shredded the beef, then added the following sliced peppers to the pot: i green bell, i red bell, one sweet cubanelle and i Italian sweet red Ancien pepper. I re-covered the pot, and so headed for the gym. When I returned, I checked the peppers and they were perfect! I had some whole wheat French bread rolls (cause we're good for you that way) that I warmed in the oven, and and so filled them with yummy, tender, flavorful beefiness. I ladled a flake of the liquid onto the beef 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 hubby's reaction after the first bite was "Mmmmmm! Oh, that's expert!"
09/03/2014
This recipe was fantastic! I cooked a roast this way, I did use beefiness broth in place of the water, afterward 12 hours took out the meat and shredded information technology, (put in fridge for the dark) and then put another roast in the same juices and cooked for 12 hours again. Shredded it when done and combined the two, and then I took out a agglomeration of fat from liquid and discarded then poured all the liquid over the shredded meat in crock pot. Served on hoagie buns with sautéed onions and peppers and melted cheese. DELISH
05/22/2003
I have already fabricated this 3 times and nosotros dearest it. The get-go time I fabricated it, I made it similar the recipe simply used beef broth instead of h2o. The 2nd time I used a meat seasoning spice package (Erstwhile West Pepper Steak) that I purchased online instead of the recipe spices and that was really terrific! The 3rd fourth dimension I made as per the recipe again, but doubled the salad dressing packets and again used beef broth (but more, because we dear it juicy). I am making it over again next calendar week with a different seasoning packet. This recipe is so flexible, you can brand it with your favorite spices. It too makes the best leftovers!
03/07/2014
I thought this was too salty. Only, it seemed to residual out once in a sandwich. I was pleasantly surprised. Hubby loved it, so I approximate I'll definitely be making this again!
10/22/2010
SOOOOO GOOOOOD! My fellow talked about how much he loved this for an entire hour! I only had 2.5 lbs of pot roast so that's what I used and information technology turned out great. I kept all of the same ingredient amounts except added 2 packets of the Italian dressing mix and 1 can of beef goop plus about a cup and 1/2 of water. I cooked on loftier for 4 hours, removed roast, shredded, removed fat, and so put it back in pot on low for an additional 30 minutes, forth with green peppers, cherry peppers, and some onion. I dipped the middle 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 iii and 1/two! And my picky 5 year one-time eater couldn't go enough either. Sooooo delicious, he volition be forcing me to make this again and again:) Thanks so much!!!!
02/23/2014
Yummy! Used the leftovers to make an crawly stroganoff!
07/01/2003
This Italian Beef is absolutely crawly! I used ii 0.7 oz. packages of the dry Italian dressing mix and used canned beef broth in place of the h2o. The flavour was just right! My fellow liked it so well, he may merely ally me nonetheless!!!
03/01/2011
Very tasty. Fabricated the recipe exactly every bit written. I used a rump roast every bit per the recipe, but i am not a fan. Side by side time I will utilize a chuck roast.
04/04/2011
This was really really adept, but if you're going to use a five lb roast, I suggest you double all the other ingredients. I used beef broth instead of water and omitted the salt.
02/xi/2014
My family unit loved this and so much they requested I get in again side by side week. My teenage sin was drinking the juices from it!
12/28/2013
I've fabricated this twice and it couldn't be easier. Even people who aren't typically scarlet 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 before shredding, and put the meat back in the goop for another 90 minutes. We melted sharp provolone on i side of long rolls in the oven, and spread some diced hot cherry peppers on the other side. Really good! Thinking of trying this recipe with pork and chicken goop...
01/30/2014
I and my whole family unit honey this one. It has get my traditional meal for Christmas Dinner. It's piece of cake and smells Wonderful. I usually do 6lbs. of roast and double the liquid and spices. Also I slice the roasts into large chunks to start. When almost done I place sliced greenish 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 top off the sandwich.
03/12/2011
I have made this for years, but I utilise zilch but water and three packages of dry Italian salad dressing mix! It'due south much easier and most of the dry out 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 hit at our Super Bowl political party.
03/13/2011
I fabricated this for Sunday dinner today and my family unit raved about information technology! I followed other reviewers suggestions and used beef stock (ii cups) but I also added 1 cup of ruby wine (Merlot) and it was fabulous. I also left off the salt. Even though my stock was homemade and wasn't salty, we still didn't miss the salt. I but had one package of Italian dressing mix (Proficient Seasons Garlic & Herb), so I added all the other seasonings - but used less pepper and onion pulverisation instead of onion salt. This is definitely a keeper! Cheers for a great recipe.
08/29/2000
I loved it. My husband loved it. I Fried upwardly some green peppers & onions to put on tiptop & added mozzarella & fresh parmesan to the sandwhich. Then served it with french fries.
04/02/2013
I have a love/hate relationship with my crock pot. I dear how easy information technology is, only I detest how it makes every single beef dish I cook sense of taste like stew (bleck - not a fan of stew). This is the beginning beef dish I accept ever cooked in my crock pot that doesn't taste like stew. Woo hoo! I followed the directions equally written, and it's succulent. Thanks!!
02/xv/2010
This was my first endeavor using this recipe & as such I am treating it as a baseline for using it in the future. Get-go impressions; it's a skillful start, but information technology 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 idea of what an authentic sandwich should taste like. Proper Italian beef is sparse sliced, something most of us are unable to accomplish at abode & that has a profound effect on the flavor profile. By shredding the beef we get more than of the beefiness season & less of the spice flavor that makes the traditional sandwich so good. I used the recommendations of the others & used beef broth. I'm thinking that next time I may use water instead to lessen the french dip season profile. I would eliminate the bay foliage & next time increase the other spices. I like using minced garlic & granulated garlic. I may besides eliminate the Good Seasons packet & apply Morton'due south Nature's Seasons mix. The lesser line is that this recipe is a good basic one, but for my tastes needs to exist tweaked to account for the differences in the cooking method & serving manner. My communication is to have fun & experiment. Update: Ii days after making this recipe I added about a tablespoon of Del Appe hot giardiniera & a couple tablespoons of mild giardiniera, allow the beefiness/gravy marinate overnight, & and then sampled the next day. What a divergence. It was the flavor contour I was looking for.
05/20/2005
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.
12/30/2010
I made this for dinner last night and all my picky boys raved well-nigh this. I cooked exactly equally instructed and it turned out fantastic. I fabricated an au jus sauce out of the drippings, melted some cheese on top and dinner was done! Thanks for the wonderful recipe!
ten/25/2011
The offset day I made this, I thought it was just 'ok'. I cooked information technology on Depression for 9 hours...The next day it was 2x's every bit good...besides, side by side time I think I will use 2 packets of seasoning, and not but i.
04/03/2012
Excellent recipe!!! Who needs Portillo's!! I did employ the recommendation however to add 2 packs of the dressing mix besides as using Chuck. It shredded then 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 nearly them and my wife said practiced thing football season is coming up considering these are on the menu for all the games. I volition admittedly exist making this over again. I give it 5 stars merely because there are no 10 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 fashion to melt a roast and it comes out and then tender, non chewy at all.
08/20/2011
Whole family unit enjoyed these sandwiches tonight. Good flavor, and easy to make. I also added a couple of bouillon cubes to the water, 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 eye roasts available locally seem to compress and give off tons of water, then adjacent fourth dimension, I will probably cut the liquid in the recipe down to 2 cups, and still utilise the 2 bouillon cubes. Just FYI, I used a ii.87# chuck eye roast, and information technology yielded six heaping sandwiches. We broiled provolone on a big French poppy seed roll, added sliced tomato and sauteed red onions and mushrooms to the beefiness and defatted drippings. Information technology was quite expert... I don't know how my hubby ate 2. Served with a light-green salad and sauteed zucchini and xanthous squash. Beautiful meal. Thanks for the recipe.. it's a nice change from bbq beefiness, cooked similarly.
08/06/2012
It was ok, simply not equally cracking as dandy every bit some of the other reviews suggested. Based on some of the other reviews, I was expecting a bigger flavor. I doubled the Italian dressing, every bit recommended. It was better once you took it out of the slow cooker, shredded information technology, sautéed it with onions and peppers, so loaded it up similar a cheesesteak. Only still good - my husband liked it, and that says a lot. He'southward very picky!
05/08/2007
I have been looking for an Italian Beef recipe for 4 years, that rivaled the sandwiches I used to eat when I lived in Chicago. I think this is it! This was Easy and and so delicious!! Thank you, thanks!
Source: https://www.allrecipes.com/recipe/16427/slow-cooker-italian-beef-for-sandwiches/
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