102 Reviews

phenomenal! i wish i could eat it on a whole wheat sour dough roll but i have to make due with serving it on a broiled portabella due to gluten issues. this is a new staple food in my house.

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Abi Fae October 09, 2009

We thought this was really good. Even better the next day. Thanks for posting!

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Lucky in Bayview October 04, 2009

I've never had the real thing, but this recipe was great! I didn't have pepperoncini, so I just used a whole jar of banana peppers (with juice). I also added seasoned salt, garlic powder, and pepper. Thanks for a great recipe!

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Lucky Clover September 21, 2009

Just tried it. I probably put in a little too much pepperoncini and giardiniera and used the wrong type of bread. It tasted pretty good, but I just came back from a trip from chicago (I grew up there) and this recipe is nothing like the real thing. This tastes more like spicy pepper pot roast to me. I cooked a 4.5 roast 14 hours but the meat tasted dry even with they juices. When I taste the real thing, the meat is actually juicy. Maybe I should have cooled the roast so I could slice it.

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mail July 25, 2009

This makes an excellent sandwich. We devoured them!

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Its Me Busy Bee April 28, 2009

Man this stuff was goot! We had in sub rolls and what a feast we had!

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SheilaCanney April 10, 2009

WOW! This was awesome!!! Used only half a jar of the pepperoncinis & giardineria and used low-sodium beef broth to cut back on the salt content a bit. Sliced the beef thin the last hour or so of cooking and placed back in the crock pot to simmer with the peppers & pepperoncinis that I had pulverized in the blender and added back to the broth. Out of this world and SO easy! This will be made often at our house. Thanks for sharing this fantastic recipe!!! This would be great party fare...feeds an army but it is really special!!!

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Epi Curious March 12, 2009

Made it for Super Bowl, this recipe is very good and so simple. I love any beef recipe that includes beef consumme! I added 1/2 jars to appeal the masses. I also had provolone slices on the side. With or without the cheese, this was a really good recipe. Freezing the leftovers!

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Pooh Bear February 02, 2009

I used a 2 1/2 lb roast and cooked for 12 hours. I was not able to turn it over at any point and it still turned out great. I discarded most of the pepperoncini after cooking, because it would have been too spicy for us. However, just having cooked the roast with them imparted some great flavor. I served the leftovers over rice. Most excellent!

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tara portee January 20, 2009
Chicago Italian Beef