Out of this world delicious!! The flavor or the broth, burgundy wine and Italian dressing was scrumptious. I couldn't stop tasting it. The meat was very tender and easy to shred. I used toasted onion rolls to make the sandwiches with. Delicious! I just added a salad and a glass of merlot for the adults. Thanks for a great meal.
This was absolutely terrific. I served it on plain old hamburger buns, cause that's what I had around. Absolutely no leftovers here - in fact my husband called me at work the other night, fussing because he thought there would be some left in the fridge and he was craving it.
Delicious! I simmered the meat for almost 5 hours, and actually all I had to do was break up the meat a little with my hand potato masher! I did have one problem though, and it's probably my fault - I lightly salted and peppered the meat before browning it, so it was a bit on the salty side. I won't do that again next time! I served it on crusty Kaiser rolls,and sauteed some thick onion and green pepper slices to top, and bought slices of mozzarella. Also bought some peppericini,and made a side of buttered pasta with Parmesan. A very hearty meal.(even the Kiddo ate her whole sandwich - a rare thing indeed!) Thanks!
I CANNOT BELIEVE that I forgot to rate this! This is absolutely fabulous. DH is from Chicago, and I'm from Detroit, and we're used to GOOD Italian Beefs! This is a fabulous recipe, thanks for sharing!
What a surprising little recipe! I used 1/3 of the ingredients, since it is just the two of us. I also salted and peppered the meat at the start. I would NOT recommend the additional salt, as the Italian seasoning is salty enough. I simmered for 3 1/2 hours, covered for one of those hours to speed up the tenderizing process. Delicious. Be careful to watch the pot every 20 minutes or so, b/c the liquid does dry up and you risk burning the meat. When all is said and done, I ended up using 1 cup Carlo Rossi Paisano red wine, 3 1/2 cups of water, and an entire medium onion, which I heated with the meat and before adding the liquid. I served on toasted white bread. Next time, I will serve on rolls with fried peppers and sliced mushrooms. I thought it tasted fabulous as is; my husband thought it needed a kick and added Famous Dave's Devil's Spit BBQ sauce. Thanks for posting this keeper!
Dee-licious! Made this in the crockpot. Used about 3/4 C of regular bottled Wishbone dressing instead of dry packet. Drained a bit and served on onion rolls, with red onion and smoked Gouda. Thanks, Michelle!
Oh, this was so delicious! I used a chuck tender roast and cut it up into about 5 small pieces and simmered on very low heat for about four hours. The meat pretty much just fell apart and had a great flavor. I didn't have to add any extra water, there was lots of juice left, probably because I simmed it so slowly. I served this in a "french dip" style, on crusty rolls with melted Provolone and dunked in the juices. Five stars all around...outstanding recipe!
Had company for the weekend, and served this for lunch on Sat. It was a big hit! Sauteed some peppers, onions and mushrooms for (optional) toppings, served tossed green salad and wine with it. No leftovers. Nice change from pulled pork. Thanks for posting it. :)
Very easy and very good!
This is very delicious and simple to make. I didn't change a thing and we all enjoyed it a lot! Thanks for sharing.