Have been making this for years, but my dish calls for studding your meat( I prefer pork), with garlic and adding a can of beef consomme and one can of water along with the pepperonchinis. I pretoast my crusty rolls with garlic butter, then put meat and mozza/ Havarti cheese on bun and pop back in the oven to melt cheese. Also, serve with individulal portions of the drippings for dipping! Yummy!
I've had this Italian beef since I was a little kid. It was my grandmother's recipe with rump roast, onion soup packet, lawry's seasoning salt and garlic. Best italian beef ever and I live in Chicago!
I have made this st least 3 times. It's my favorite slow cooker recipe, by far the easiest, and people just flat-out love it.
I'm impressed this is extremely tasty and the meet is so tender!! What's not to love?! It's simple to make and delicious!
Everyone loved this simple recipe, just feels like something is missing. I will make again and try adding some Italian seasoning.
I was very skeptical but this was quite good! I tasted the broth before returning the shredded beef and felt it needed a little something. So I stirred in a heaping spoonful of some Vegetable Better Than Bouillon (I prefer it over the beef flavor) and that helped a lot. Served on heated crusty rolls with melted provolone. Yummy!
This is a fantastic recipe! I did add about a cup of beef broth with the peppers for more juice. After it was cooked I sliced the peppers and tossed them in with the meat, which we piled on hard rolls with mozzarella cheese. Add Caesar salad and voila, a fantabulous meal!
I have made this for over 30years and I always added sliced green peppers to make it like Blondies on Fullerton Ave in Chicago in the 60’s
I also use beef bouillon or AU Ju packaged gravy to add More juice for the authentic dipping
Even without the peppers, this is a 10 from my children and grandchildren Yum!!!!!!
Yummy!!!
I made this as instructed and it was the Best! Very flavorful. I would have never thought of adding the peppers. I've used a pkg of Italian dressing and it was good but not nearly as good as this. Thanks for the great recipe!!!
If you feel this is somehow "missing something", try this:
4 lbs. beef rump, chuck or tri tip roast
2 cups water
4 or so teaspoons beef bouillon granules or concentrate
1 tsp each, dried oregano leaves and thyme
1 clove garlic
2 Tbsp. Worcestershire sauce
1 10 1/2 oz. jar of peperoncini peppers, drained and stems removed
1 medium onion, chopped