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Prep Time:
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Cook Time:
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Ready In:
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15 Minutes
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12 hours
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12 hours 15 Minutes
Reviewed by:
AnitaW
Oh my goodness, this is soooo tasty, and the smell while cooking will drive you crazy. I used a smaller beef roast that I already had, then pretty much followed the recipe but was liberal with the seasonings, and didn't do oregano because I was out. Turned out great. One thing, remove it from the pot, cool, then shred and you'll be able to remove more fat. Then put it back in the pot and let it cook another hour or so. So fine!! This is a keeper!
Reviewed by:
kbish
Messy but delicious!
Reviewed by:
TXMomof2
EXCELLENT!! I have also made this as a traditional roast adding carrots, potatoes, onions, etc. into the slow cooker. I was worried that the meat wasn't "seared" first but it didn't matter. It was so tender and had a great flavor.
Reviewed by:
Shirley K
Yum! These sure beat the stuffing out of the gawd awful thing I had at a Portillos in Vernon Hills, IL last week * they're suppose be the best* I think not!!
Forgot the parsley but did'nt miss it...added 1tsp of minced garlic from the jar and some crushed red pepper flakes.
Used 1c. water and a can and a half of beef broth.
My beef was fork tender within 6 hours so, shredded and returned it back to the juices, added 4 big pepperocinis and after another 1/2 hour..added a half of a green pepper.
Absolutely Scrumptious!!!!
Only thing I'll do different next time is omit that packet of seasoning. Did'nt notice it's enhancement and heck, those things cost $1.45 here!
Reviewed by:
footballmom
This recipe is delicious and super easy. We add a slice of provolone cheese just before serving and pop it under the broiler. Thank you for sharing
Reviewed by:
Kari S.
My kids ask for this nearly every week. Because it's made in the crockpot, it couldn't be any easier. I serve it on sub buns with provolone or mozzarella slices and sauteed peppers and onions.
Reviewed by:
jamie278ca
Meat was a touch dry.
Reviewed by:
prittykitty74
The flavour was very, very good. Unfortunately, the meat was a bit dry at seven hours of cooking time, so I would have to try this again with a shorter cooking time in order to see if that can be remedied.
Reviewed by:
Greg
I haven’t read all the other reviews so excuse me if I am redundant. This is GREAT!!! I use this for “Italian Beef with Cheese and Hot Pepper Sandwiches”… Open a hoagie bun and place on good helping of jalapeno peppers, followed by the Italian beef then pile on the mozzarella cheese. Broil on a low rack in the oven to slowly warm the roll and melt the cheese. It’s kinda unhealthy but really Good!
Reviewed by:
LANDJ0213
One of my favorites for parties or send leftovers with my fiance to work. Inexpensive and restaurant quality. I use chuck roast instead of rump roast. Also add your choice of peppers to the crockpot. Or top with mozzarella cheese.
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