Having been a life long Chicagoan until moving down to Dallas a few years back, I definitely miss being able to get to a good Beef sandwich. This may not be the best beef you ever had, but it is definitely better than most of what you would get back in Chicago. I followed the recipe to the T except for using 2 2-1/2 lb. roasts as opposed to one 5 pounder. The difference is that it cooks faster and started falling apart by hour #14. The only problem is trying to find a good roll (french rolls do not stand up). Great for parties and the prep is rediculously easy. Highly recommended.
Oh, yum! I cooked 2 roasts, which together weighed a little over 5 lbs. Since we like highly-seasoned food, I added the full jar of both the pepperoncinis and the giardiniera. (The recipe doesn't specify, but the ones I used were 16 oz. each.) I also took another reviewer's advice and used 2 packets of the seasoning mix. I went to turn them at the 6-hour mark and discovered I'd accidentally set the dial on 'high'. The meat was totally done and falling-apart tender. The au jus is fiery hot and wonderfully flavorful. Can't wait for supper!
Went through all the Italian Beef recipes and chose this one since I'm originally from south of Chicago and wanted the taste I had grown up with. I actually got an "I love you" from Dh (who's never had an Italian Beef) for this one. It's that good. I would go to the max w/ the 'heat' next time.
We cook a batched for the Super Bowl and everyone thoroughly enjoyed it. The taste reminded us of a "Ropa Joe" from the restraunt, Bahama Breeze. We will definitely make this again.
I loved this. I did double the amount of the Good Seasons packets however.That seemed to give the BOOT I was looking for.Thank You Moonbugz and Recipezaar.
Made this for the first time for a crowd of people and it was a hit! So easy to make. My only problem was my crock pot. I had to get up in the middle of the night to reset it...but so worth the trouble. Will make it again and again!
If this is the same Carm's I'm thinking of, I grew up in cicero and it was north of Roosevelt on Cicero ave (?). It was fantastic!
BOMB!!! This recipe is great for sandwiches and beef goes so well with rice too! I cooked the beef for 12 hours and it's already fork tender and so so delicious! I made two small changes - 1) I used fresh carrots, broccoli and mushrooms instead of giardiniera; 2) Sweet green pepper was substituted by mini sweet pepper. I wish I could give this recipe 10 stars! The juice softened my french bread. I am not a big sandwich fan, but I devoured this one!
Perfection! The only problem I had with the recipe was keeping my fork out of the crock pot!!
You do NOT have to cook your roast for 18 hours. I did that the first time and it disintegrated into meat mush. Even 8 hours is more than long enough because I can normally cook a pot roast in 4 hours in a slow cooker. I flipped the roast in the cooker at 2 hours, then tested it again at 4 hours an it was fork tender at that point. I gave it 1 more hour, (5 total) and it was falling apart tender. There is no reason to go past that point in cooking time. I adjusted the recipe with additional 4 garlic cloves, and 1 medium sliced onion and that made an improvement in the flavor of the broth. I steamed sliced red and green bell peppers on top of the roast for the last half hour, and took them out to serve on the platter along side the meat. I found that setting a colander over a bowl worked pretty well to strain the juices separately from the meat, and then I served that on the side so that everyone can adjust how wet they made their sandwiches, or just dipped their bread into the juices like they do in Chicago restaurants. A little tweaking helped this recipe, and make it a lot quicker.