Original Homemade Italian Beef
Best homemade Italian beef I have ever had. My mom always made it and passed it down to me, I think it's just so good...I wanted everyone to enjoy it...so please do!
Best homemade Italian beef I have ever had. My mom always made it and passed it down to me, I think it's just so good...I wanted everyone to enjoy it...so please do!
I thought this was incredible! I did make a few adjustments to the original recipe. I used a three pound rump roast, only two packages (.67 oz each) of italian dressing mix and I put the entire jar and juices of the pepperoncini in with the roast from the get go. I cooked it on high in the crockpot for 4 hours and then on low for 4-5 hours. The meat just fell apart! It was absolutley incredible! I used french bread instead of buns, which I buttered and placed in a pan to brown. I put some juice into a small bowl to dip the sandwich in. Thank you for the recipe!Read More
I've tried this twice, once using the recommended ingredients, and once cutting the Italian mix to 1 oz and draining the pepperoncinis thoroughly before adding. I also used beer instead of water. The changes made a delicious Italian beef. The original recipe is far too salty.Read More
I thought this was incredible! I did make a few adjustments to the original recipe. I used a three pound rump roast, only two packages (.67 oz each) of italian dressing mix and I put the entire jar and juices of the pepperoncini in with the roast from the get go. I cooked it on high in the crockpot for 4 hours and then on low for 4-5 hours. The meat just fell apart! It was absolutley incredible! I used french bread instead of buns, which I buttered and placed in a pan to brown. I put some juice into a small bowl to dip the sandwich in. Thank you for the recipe!
I've tried this twice, once using the recommended ingredients, and once cutting the Italian mix to 1 oz and draining the pepperoncinis thoroughly before adding. I also used beer instead of water. The changes made a delicious Italian beef. The original recipe is far too salty.
We loved this recipe! Extremely easy. Changes for our tastes were: We like spicey foods so I added another half jar of pepperoncinis--juice and all. Added all peppers in half way thru the cooking process: after about 3-4 hours so the flavor soaked into beef. Used 2 instead of 3 dressing mixes (from the advice of others). Brushed the hoagies very lightly with olive oil, spinkled a bit of garlic powder & salt on them, toasted then added shredded meat and provolone & broiled until melted--(toasting the hoagies helped prevent them from getting too soggie when juice was poured over them) . Put the hoagies in a bowl, added pepperoncinis to taste and laddled the unbelievable great juice over it. Excellent!!! I did go to great lengths after the meat was done to pull it out and shred it to make sure all the fat was removed and this took a LONG time. But this is not necessary just my preference.
This is it! I'm from Chicago and since I do not live there now, I forever crave THE Italian Beef sandwich. Only Chicagoans know what I'm talkin' 'bout. This recipe is as close as it gets. I read the other reviews first and altered the recipe accordingly. I bought a 1.75 lb. chuck roast. I used 2 C of Beef stock instead of water, 1 packet of dry italian italian salad dressing mix, 1/2 jar of pepperoncini juice (served the peppers on the side), 3 bulbs of garlic and I threw in some italian seasoning and addt'l Oregano. I could not insult this recipe by putting it on a hamburger bun, so I found some great pane rolls at the bakery and they were perfect. I cooked on high for 4 hrs and 2 more hours on low. My husband said this was the best tasting roast meat he has ever had. I will be making this recipe again and again. Thank you!!!
WOW - so simple and so delicious! This has to be one of the easiest and tastiest crock pot recipes ever! What's great about it too is it's very inexpensive and makes a lot. I added about 2 tsp. of minced garlic from the jar and used only 2 (1 ounce) packed of Good Seasons Italian dressing mix. Instead of a whole cup of water I used about 1/2 cup of balsamic vinegar to cut heat from the peppers and to cover more of the roast. I also added two vidalia onions that I quarted and added half way through cooking. I cooked this on low for 8 hours and the smell was heavenly. We served this on toasted hoagie rolls with provolone cheese. Everyone loved it! Thanks Randi for a great recipe!
Really Good! I used all 3 of the Italian seasoning packets, which were .68 oz each, and it was perfect for us. I used a cup of beer instead of the water. I don't like real spicy food, so I added about 1/3 of the jar of peppers and a couple tablespoons of the juice. This was just right for our tastes- a little kick at the end, but mellow enough for the kids. Club rolls suited the beef perfectly. I'll be making this again for sure.
This recipe really rocks - it was so good that we made it twice in one week. 3 packs of dressing mix seems like a lot, but do yourself a favor and just follow the recipe - it turns out great. The 2nd time we made this, we did as some reviewers suggest and added the pepperoncini right at the beginning. It was not as good, so we will follow Randi's recipe as it is written going forward. Try it on top of baked potatoes too. Very Good!
My mom found this recipie on here a couple of years ago. We do it a bit diffrently and have amazing results. In a crock pot place the roast cover with 1 pkg of Italian dressing mix 1cup beef broth and add the peppers juice and all. Cover and slow cook all day.
I used 2 packets of italian dressing seasoning and it came out strongly (but perfectly) flavored. 3 would have been an overkill! Made this for my husband and his friends. After it was done, I broiled the hoagie buns, topped with this beef, and then a slice of provolone, and then put it back under the broiler till it was bubbly and done. Yum.
Fantastic! I followed the advice of some of the other reviewers. I only used 2 packets of italian seasoning, and I used a 12 oz jar of peppers and put the peppers and juice in at the beginning.
This is a great recipe for a base for italian beef. I only use 2 packets of the salad dressing, 1 12 oz beer, 1 cup beef broth, can of french onion soup and 1/2 jar of mild banana peppers. We like alot of broth in our italian beef and I find if you don't use much liquid the next day when reheating it can be quite dry. I also use my nesco for this dish. Delish
This recipe is very easy and it is absolutely delicious! I made this for my family and they asked me to make it again right away. The first time I made it, I used the beef in a meal along with mashed potatoes and steamed broccoli. This time I'm making the sandwiches with it. Thank you for this great recipe, it has become one of our family favorites.
My husband and I LOVED this! My roast was around 2.7 lbs. and I only used 2 packets of Italian seasoning and added the peppers to taste, no juice. We put provolone cheese on some hoagie buns and broiled them to toast the bread and melt the cheese. We raved about them all through dinner! I served it with a spinach strawberry salad and homemade baked french fries. ALSO: I try to share this secret with as many people as possible - when your meat is ready to be shredded, if you have a stand mixer (kitchen aid, bosch, etc) put your meat in your bowl with your basic paddle attachment and turn it on low. Your meat will be shredded in 20 seconds instead of slaving away with forks.
I've used the dry Italain dressing mix in recipes before and found it way too salty for my taste. So, I made this recipe with a 2 lb roast, a 12 oz jar of pepperoncini, 2 cans of beef broth (can be low sodium), 1 TBL of Italian seasoning, 1 TBL oregano, and a few garlic cloves. I seasoned the roast with a little salt, and more generously with black pepper and granulated garlic. I cooked it for about 7 hours on high and it fell apart nicely. Try serving it on toasted French or Italian rolls brushed with garlic butter. I also add provolone cheese and sauteed sweet peppers. YUM!
One suggestion that I would make to others is to use a sirloin tip roast rather than a chuck roast, making sure to give it plenty of time to slow cook. Using a sirloin tip roast eliminates all the fat and gristle that is common with a chuck roast, while still being a juicy and delicious piece of meat. As for the recipe, I’ve had better Italian beef in my day. While it was palatable, it was also little on the salty side when made as written. Next time I would add some dried herbs (oregano, Italian seasoning, etc) and back off of the dressing mixes by at least one packet if not two. Loved the peppers though!
Very good! I used 2 oz's seasoning and half the jar of peppers and I thought it was just right. Thanks for a good recipe.
Excellent recipe and easy. I use a can of beef broth instead of water and I add the peppers and juice at the beginning instead of at the end. I also use Hoagie rolls instead of hamburger buns. We top the sandwich off with Mozzarella and sliced up peppers. Perfect every time!
YUMMY! Everyone in the house loved it. I made own italian dressing spices from this website, and I added two beef boullion cubes. This is the one your looking for. Here are the spices in case anyone else needs them. 2 T garlic salt, 2 T onion powder, 2 T sugar, 2 T oregano, 2 t black pepper, 1 t red pepper, 1/2 t thyme, 2 t basil, 2 T parsley, 1/2 t celery salt (i used celery flakes), 2 T salt. 1/2 t lemon pepper (someone else mentioned it so I threw it in) I used these on a 3 pound roast,and it was perfect. Fed 2 teenage boys, 1 hungry husband, 1 hungry 8 yr. old, and 1 picky meat eater...it was delicious.
This is really good. I modify it just a bit by using Campbell's condensed beef broth, sauteed onions and half a jar of the pepperoncini peppers with half the juice. I serve this on toasted rolls with provolone cheese melted over the top. NOTE: If you have extra "au jus" from this recipe, it makes a great base for beef stew so don't waste it. Either make your stew the next day OR freeze it in a marked container for when you do make stew.
Very good, only used two .7 oz italian seasoning packets and a half a jar of peppers....came out great!
this is always a crowd pleaser. I can't wait to put a hunk of sharp provolone on my sandwich later at pot luck. I am thinking it will be great on my super spicy italian beef sammie.
I've made this same recipe several times and I love it. I do add my whole jar of peppercinis at the start with the juice and all to help flavor the meat. This is also a great way to cook deer meat roast. I'm not a huge fan of deer meat but slow cooking it with the Italian seasoning makes for NO gamey taste at all. I also serve mine with provolone cheese and mayo on a hoagie bun. I've never toasted them but I will next time!
I made this for Christmas Eve, and it was a huge hit! Everyone loved it and wanted the recipe. It is going to be served at our super bowl party too. Thanks so much!
So easy and so delicious! I use an entire can of beer instead of water and put the entire jar of pepperoncinis in at the beginning. Serve with a crusty bread.
This was FREAKING AMAZING. Do yourself a favor and make this--exactly as written. Don't change anything. You won't be disappointed. I used a rump roast and served on toasted hoagie buns! We ate this 3 days in a row until it was gone, and STILL wanted more! I used about a quarter of the juice in the jar and it was perfectly spiced for us.
Fantastic! We let it cook on the stove over night and it is so tender and falls apart. We sliced a half jar of pepperocinis and added the juice from the whole jar. Highly recommended
this was so yummy, my husband couldn't stop eating! I added the pepperoncini right in the beginning along with about 1/2 the juice. You have to like a spicy meat because it was definitely that!
Loved this recipe, easy and delicious:) Had my parents over and my dad had 2 sandwiches. I used 2 packets of Italian dressing as most had suggested. I added the peppers in with a little juice right away and cooked on medium for 7 hours, in my slow cooker.
Used beef broth instead of water, but other than that followed as written and it was out of this world yummy.
Wonderful!! I cooked the pepperocini's with the meat and seasoning the whole time though and it gave the meat a great flavor and we dipped the sandwiches in the remaining juices like au jus. So good! Thanks for sharing!
This is a wonderful recipe that has garnered raves! Have made a few tweaks. I only add 2 packages of the Italian dressing mix and reserve the third, use beef broth in place of the water, and add 4 to 5 cloves of garlic before slow cooking. Once the beef is tender, I remove it from the slow cooker and shred it and mash the garlic cloves with it, adding enough of the cooking liquid and the reserved dry Italian dressing mix to taste (thus avoiding the "too salty" dilemma). I slice onions very thin and put in a shallow bowl with enough of the crock pot liquid to cover, put plastic over the top and nuke for 1-2 minutes (until tender) - great flavor! Melt provolone cheese on toasted rolls and serve with onions and pepperoncini - perfection! Thanks, Randi!
This has been in my recipe box for some time, and I finally decided to give a try - I am so glad that I did. It is wonderful! I used the Italian Salad Dressing mix recipe that is on this site, and a little zesty italian dressing - mixed in half of the pepperoncini & juices halfway into cooking, and then the rest right after shredding, then let it cook about 30 more minutes. I served it on the Soft Onion Sandwich Rolls from this site & some melted provolone, and it was sensational. I do not think that standard hamburger rolls would do this recipe justice. I strained the meat from the juice, and served the juice alongside as an au jus, and it made it even better. I will definatly be making this one again and again!
I really wanted to give this 4-1/2 stars, but there's no button for that. I know real Italian Beef from Chicago and this is pretty close, but not quite there. I made a few modifications and that knocked down my rating. Instead of water, I used a full 2 cups of beef broth. Real Italian Beef is very wet. I also used a rump roast instead of chuck because it was on sale. I don't think there was any difference. I used only half a jar of pepperoncinos and only about half a cup of its juice. I'd rather allow diners to add some heat if they want. Also, I added some garlic and a little oregano and basil. And finally I recommend using hoagie or deli rolls instead of hamburger buns, that would make it more like the real thing. By the way, my favorite place in Chicago is Mr. Beef on Erie. Beats the beter known Al's in my opinion. This is a good version. I look forward to trying it again and adding my favorite extra - an Italian Sausage link.
Since several people complained about the salt levels, I only used one package of Italian dressing mix. I browned my roast before placing in the slow cooker. I then added 3 smashed cloves of garlic and 1 onion sliced to flavor the drippings. This gave the beef a lot of flavor without being salty. I used crusty kaiser rolls instead of hamburger buns; they can hold up to the juices better than the buns.
It isn't Italian beef without the pickle juice. It will be the best you ever had if you add pickle juice!
This stuff is amazing! Instead of water I used 1 can of beef broth. I also only had 2 packages of italian seasoning so I added about 1/2 cup zesty italian dressing to it. Served it on rolls with swiss cheese. This will be made often! Thanks for the recipe.
Sooo good. I made a few changes based on a friend's recommendations on how she makes hers. I used one Italian seasoning packet since other reviewers said it was salty. I added part of the jar of pepperocinis at the beginning of cooking then added the rest later to taste. I also cooked it on low for 12 hours. It was like butter. Another friend suggested a rump roast - I'm going to give that a shot next time. The chuck was fantastic though, and I've having trouble giving away the majority that I promised to a friend. Definitely a keep recipe!
I wanted to love this recipe, I've been dying to make it for awhile. Unfortunately, I don't think the flavors worked very well together. I want to play around with the idea of this recipe though, I think it could be a wonderful dish.
delicious and different, great for a large group. i added low sodium beef broth instead of water and ended up cooking it about 10-11 hrs, i was sleeping. definitely adding it to the rotation.
I absolutely loved this...it was awesome. I made it exactly as posted except that I added the pepperoncini and juice right at the beginning. I cooked it on low for 10 hours overnight while I was at work and when I came home, the aroma made my mouth water. I was not disappointed!! The meat just fell apart and there was plenty of juice to serve on the side for dipping if desired. The only other thing that I did which the recipe really didn't specify was that I seared the meat all over to brown it before adding it to the crockpot. Thanks for an awesome and easy recipe!
Super easy recipe! My husband 'prepared' everything before leaving for work and when we got home, the delicious aroma was waiting for us. Fantastic meal for those nights you know you won't have the time or energy to prepare anything else. Super easy cleanup also! We'll be keeping this one for sure.
I had no idea what pepperoncini peppers were and it took awhile to find them (check by the pickles & jalapeno peppers), but it was worth it. Great flavor, but very spicy - we picked out all the peppers and even still it was a bit much for the kids (elementary & high school age) but just about right for me. I put the peppers in at the beginning just for ease. If you're not sure about the flavor you might try adding half the amount of peppers. It got rave reviews from those we shared it with too.
This was very good. The flavor was great. I did use only 2 packets of the Italian dressing mix as others suggested. I didn't use the entire jar of pepper, probably half. The only reason I'm giving this a 4 star rating is because my juices were gone and it was a tad on the dry side. I will had a little more water next time.
Very good. Used half the amount of peppers called for (because I was afraid of how the kids would react) and 2 packets of italian seasoning. Everyone loved it. This is a keeper.
We made this last Sunday for the basketball game. It was quick and easy very yummy! A huge hit. Will make again! I used 1 can of beer instead of the water.
Being from the Chicago-land area, I had high hopes. They were dashed a bit, but I think the recipe is GOOD, but I read the reviews and used some beer instead of water. Also, I was not happy w/ the French bread I used. Those 2 things were certainly not the fault of the recipe. If I could get a Gonnella bread here, I think that would work well. But, it was pretty good!!!! Leftovers tonight were just as good!
Amazing! I have made this several times and like to use one packet of seasoning and 1/3 cup water per pound of meat. This is also awesome served over pasta!
Awesome and simple recipe. I have made this twice and found that adding the water was not necessary. I make a double batch and put the leftovers in the freezer which tastes marvelous.
This is my go to recipe. Add a medium onion for added favor.
I felt very generous giving this recipe 1 star. It is NOT Italian beef, at least not the real stuff. The real stuff originated in Chicago and if you ever had it, you'd know just how far off the mark this recipe is. I will thank my roommate for his attempt to cook Italian beef. I made him the real stuff and he couldn't believe the difference. If you're extremely hungry and have a chunk of beef on hand, then maybe try this recipe, otherwise, stick to the real thing.
This is the recipe I've always used w/ a couple small changes - I use two seasoning packets and rub them into the meat before putting in the slow cooker. Instead of water, I use one can of beer. Gives it a little extra kick. I also put everything in the slow cooker all at once (instead of waiting to put the pepperoncinis in later). Instead of hamburger buns, I serve the beef on those little Pillsbury french rolls from the freezer section. They make the perfect sized hearty finger sandwiches. Add on a 1/2 slice of provolone cheese, and you're set! Also, you should note that different brand names of peppercinis have different spicy-ness. I usually go for the mild one, but some brands don't offer a mild version. People ALWAYS ask me for the recipe and it's SO easy!
This was great. I used beer instead of water and put everything in at once, set it on low, and let it cook all day. It was perfect when I got home.
There aren't enough stars to rate this. I suspected it would be good, but this was simply amazing. I did put the pepperoncinis in the pot from the beginning. I also used the Itallian Dressing Mix from this site. The results were amazing. I ate way too much and my husband absolutely loved it. So simple to put together too. This recipe will definitely become a staple. Thanks!
This really is a winner. I make enough for 60 people when I make it at my Elks lodge and they rave. I get my bread from a local bakery or from Philly. I substitute beer for the water and add some canned tomatoes, onion soup mix and garlic. I also serve it with provolone.
We've tried a number of 'italian beef' recipes from this site, and this is by far the easiest. And it's absolutely delicious too. I used four 0.7oz Good Seasons packets (the biggest I could find). We spooned the au jus into individual bowls and added a little of the pepper juice then dunked our sandwiches. The other recipes have called for the peppers to be added early in the cook time, but I liked them this way, still crunchy and zesty.
Pretty good! While not my favorite Italian beef and not nearly as good as the stuff I can get locally (I live in Chicagoland, home of the original Italian beef), this is decent nonetheless. I like to use my slow cooker when I am planning to be gone all day. Because my hubs and I spent most of our day car shopping, this suited us perfectly. :) NOTE: I did not find this to be overly salty at all (and I used the full amount of seasoning called for). I pretty much followed Randi's directions to the letter with the exception of one minor substution - instead of water, I added a 12 oz. bottle of Fat Tire beer (to add a little more depth / flavor). NOTE: If you plan to top your sandwich with a few pepperonicini pepeprs, BE SURE TO REMOVE THE STEMS BEFORE ADDING TO YOUR SLOW COOKER! Served on toasted onion rolls with melted provolone cheese on top, these were not bad at all. I actually think I liked the leftovers better! Thanks for sharing your recipe, Randi!
this is my vow to never use a slow cooker to cook anything but cheesy potatoes. what a way to ruin a $13 roast. yuk. talk about meat cooked into baby food. never again. it's not the recipes fault, it's the means.
Yum! Broil your bread first with some provolone or mozzerella--even better.
I used the two pkgs. of dressing mix, The result was fantastic. My husband said this dish was a keeper. Thanks
I have never had Italian Beef with pepperoncinis. I really liked it... I WILL be making this again. This is another recipe that is great to have on a busy day. It is ready for you when you get home. Thanks for the recipe!
Randi,same as you I've had this recipe for years, from mom! I have changed it over the years and thought I'd share. For those of you with last minute meal plans, the chuck roast can be put in crock pot frozen, 2 pkg. Italain dressing mix, 1T. Oregano, 3/4T. basil, 2 Cloves garlic, minced,1 can beef broth instead of water and 3 whole pepperoncinis. 7-8hrs on med/low. Served on any crusty roll with melted mozzarella and sliced pepperonci's! Yum...
This is the best Italian Beef Recipe I have used. I did dump the juice from the peppers in at the start and it was SOOOOOOOO good.
Ummmm ummmm good! I couldn't find 1oz pkgs. of italian so I used 4 .07 oz of Good Seasonings Italian. After reading some of the reviews, I also added half the peppers while cooking and added the rest the last hour. Brushed sub buns with a little butter on both sides and melted provolone cheese. My family stated this is one of their favorites. My husband took leftovers to work and they all requested the recipe. Oh, one more thing.... this is great for a larger family! It's not often I have leftovers with four teenage boys in the house. It's also inexpensive. Ten stars!!!!
Just like the recipe my Grandmother would make for all the family get togethers! So good and easy!
Made this over the weekend didn't have beef so i used pork shoulder roast and it came out great.
I was actually a bit surprised at this recipe. I really expected to love it, as I'm a SUPER fan of roast beef...this had all the right "stuff" for me, all the ingredients are favorites of mine. It just didn't come together in the end in a way that impressed me much. I still ate three sandwiches, though, so...!
This is super easy and my family enjoyed it. I did add provolone cheese and broiled it in oven so the bread would not get soggy
Yes, I would make this again. But its not exactly like chicago's Italian beef. It has the texture of pot roast. Also, next time I will cut back Italian dressing mix to 1 1/2 packets.
IT DID NOT TASTE LIKE ITALIAN BEEF.IT TASTED LIKE POT ROAST WITH ITALIAN SEASONINGS ON IT
Fantastic! I did take the advice of some of the other reviews and cut down the amount of italian seasoning to one packet. You can always stir in a little extra after it's all shredded if needed. Served it on some crusty rolls w/provalone cheese and extra peppercinis. Excellent!!!
I made this for an office party today. Only a couple of modifications: I lightly browned the beef first and cooked it in the crock pot overnight on low. (Per other reviews, I put the jar of pepperocini (with juice) in at the same time as the meat. YUMMY. Everyone is asking me for the recipe.
This was very good! I used a two pound london broil, and after reading the reviews I only used 1 packet of dressing mix and 1/2 jar of pepper juice and 1/2 jar of peppers. Not enough flavoring for us. Next time 2 packets of dressing! My hubsand and 3 year both loved it so it's going to be a repeat for us! I like spice so I added extra peppers to my sandwich.I also seared the roast with a little crushed garlic before throwing in crock pot. Served on toasted rolls with low fat provolone and best food light mayo...YUM!
this was good
This is how my mom and I make it. I love it. We have never attempted to put the peppers in it to cook, but that sound like a plan. Don't be afraid to use more water. I add enough water to cover the meat. Once the beef is shredded it absorbs alot of it and makes it juicy. I live in the chicago area and this recipe can compete with the best of them. Sure it's shredded but the flavor is as good. I cook a bunch and freeze small portions to be eaten later.
I have used this recipe for years....the only thing I do different is I prepare it in a pressure cooker, takes but 25 minutes and is as tender as if you cooked it for hours!Great if you want Italian beef in a hurry! Also I use the juice from the pepperoncini's.
I've been making this recipe for YEARS, but have never added the peppers - need to try this version. I do make the change of using a can of chicken broth instead of water (tried beef, but we think the chicken adds a wonderful flavor). We serve on crusty rolls with provolone and use the broth for dipping like french dips. Makes great gravy for hot beef sandwiches also. My grown sons all make this and I tell them chuck roast is a must! Great recipe!
Love this but did tweak a little.... Added a can of beer, a beef bouillon cube & a jar of green olives as well as the pepperoncini's..... Only used 1 packet of Italian seasoning. You can use a can of French onion soup or good ole can of beef consommé... It's a NO fail recipe, Dump all in crock pot & waaa lah
Really easy & very tasty. Subbed beef broth for the water and added 2 cloves of minced garlic. Served on toasted rolls with melted provolone. The boyfriend gobbled it up!!!
After reading the reviews here is my take on this recipe. First I put sliced onions and green bell peppers on the bottom of the slow cooker. Then the roast on top. I also added some fresh mushrooms, the banana peppers and half the juice from them, minced garlic and just one packet of the italian seasoning. When done cooking I shredded, piled high on some good quality buns topped with provolone and ran under the broiler for a couple minutes to toast the bread and melt the cheese. So good!
I make this at least once a month. Instead of water I add in beef broth. I put everything in crockpot, set and forget it till I get home. I serve it on hoagie style rolls usually.
Only added one packet of the dry dressing but did use zesty italian and we added the peppers in the beginning, juice and all - beef turned out kinda hot from the peppers but yummy. Serve on crusty rolls with provolone that we 1st spread with a garlic butter mixed with ranch dressing and it was fabulous.
I used two packages of italian seasoning (one zesty, one regular) and one package of onion soup mix. I also added 8 oz. of hot banana pepper rings along with the pepperoncini peppers.
I like to add some french onion soup while mine is cooking. It really makes a difference.
I've never had italian beef before so I didn't have anything to compare this recipe to. My family went nuts over this. Next time I will add garlic ,oregano, and basil for more of a italian flavor.
Great recipe. I forgot to get it started before work and my husband ended up making it. Followed previous comments and used 2 packs of dressing mix. My husband also added a bottle of beer and about half a jar of mild banana pepper rings, half jar of the juice and a whole medium sliced onion. It turned out great. Will definitely be making this again! Hubby thinks it needs more spice so maybe we'll use the hot pepper rings next time.
Outstanding recipe. This couldn't be any easier! What a perfect recipe for having a party... after shredding, just leave the beef in the slow cooker on low and let guests make their own sandwiches. I also made Restaurant-Style Coleslaw I from this site and found the cool, sweet slaw to be an awesome match with the spicy sandwich. You can even eat these cold (although they are much better warm. Thank you!
This is a sandwich that I crave! I LOVE it. I make it with 1 packet seasoning, fresh garlic, no water and I add the peppers right at the start. Shred and put back in crockpot for half and hour. YUM!! Put in roll, provolone over the top and stick in broiler until cheese bubbles...
I'm still eating these wonderful sandwiches but couldnt wait to tell you how great they are! Used chuck roast and 12 oz jar peppers, 2 envelopes italian dressing. Melted provolone cheese over each sandwich (used club roll). Sorry puppy, no scraps from the table tonite!!!
Big hit with entire family! I used a rump toast and sliced prior to cooking so flavor could get through out.
This was pretty good. I used a package and a half of italian seasoning since I used a smaller roast, there are only 2 of us,but I think it could of handled the full two packages. Very, Very easy to make!
I've made this for my husband a few times (I am a vegetarian) and he LOVES it. He's used to eating the roast you cook in the crock pot for hours, and season through the day - and he said this is better. I am from Chicago and have seen/smelled a lot of Italian beef. This looks and smells just like the real stuff! This recipe stays on our FAVORITES - recipe made exactly according to the instructions.
This was really good. The French bread is a MUST. Any kind of soft bread like a hamburger bun or a soft hoagie will just get soggy and turn to mush. French bread is perfect for sopping up all of that delicious juice and it doesn't turn to mush in your hands while you're trying to eat it. I followed the recipe but made the following changes. I added two packets of no-sodium beef bouillon to the first cup of water, and only two packets of Italian dressing. Halfway through cooking, I took the meat out and shredded it. Added another pack of no-sodium bouillon, about a half cup of water and half of a third Italian dressing packet. I kept sprinkling it to taste. I cooked it from 11am until around 7pm, occasionally stirring and checking the broth to make sure it was not overly salty. It was perfect! The bouillon adds a good richness to the broth. Also, I added the entire jar of peppers with their juice, but I pulled the stems off first. This was a hit, will definitely make it again.
My family adores this recipe! I use a can of beer instead of water; only half a jar of the peppers; and fresh hoagie rolls. Mmmmm......this is good stuff!
Simple and delicious! The whole family enjoyed this, so it's joined the regular rotation.
My family absolutely loved this dinner! I doubled the recipe in order to feed everyone. I wasn't sure how it would come out, since I took some of the others advice and lessened the italian dressing mix and I also put half the pepperocinis and juice in with the roast while cooking on low for 7 hours. Then I put the rest of the peppers in during the last 20 minutes or so. Some of us ate it on italian rolls with provolone while some of us just ate the meat and veggies. Our 6 kids (ages 1 to 8) loved it and some wanted seconds (not common in this house)! My husband and sister-in-laws thought it was great as well! This recipe is definitely a keeper! Thanks so much!!
Really yummy!!! I added beef stock as mentioned in some of the reviews and for out taste only have of the peppers and but them in the crockpot right at the begining...will be making this many more times in future.
Really great Italian beef!! I have tried a few others on this sight and this one is by far my favorite!! Delicious!
This was excellent!! I trimmed the fat off and used .7 ounce italian dry mix per pound. Also reduced the water to half a cup. I added the pepperoncini's half way threw but if you like them crisper add them later. Put the meat on an onion bun with some pepper and mozzerella than put it in the oven for a few mins. Im def gonna be showing this one off to friends and family. Thanks for this recipe:)
I used bottom round to minimize fat and put the pepperoncini on the side for our family's picky eaters. It was a hit!