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After putting the spices in the crockpot I realized I had used tsp. instead of Tbls. I decided not to add more because I thought Tablespoons of garlic powder and red pepper flakes especially sounded way too spicy for my family. I'm really glad I didn't because it was indeed spicy enough with the tsp. amounts. We enjoyed the sandwiches a great deal. A little mayo on the bun was also good. Thanks for posting! I know I'll be making them again! I served them with Ww Cheese Fries and Extra Special Steamed Green Beans.

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Marg (CaymanDesigns) January 12, 2010

I tripled this recipe and put it in two slow cookers. I only used enough of the spices for one recipe and it was plenty. I mixed the broth and spices in a plastic pitcher and pored it into the slow cookers to evenly devide it. Nine hours later the beef shredded easily and the au jus was delicious. Everyone loved it on nice rolls and it was very tasty for the next two days. I roasted some peppers and they added a nice touch. I know I will make this again and again.

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thesuz_5715671 February 05, 2014

Perfect as is! I haven't used the slow cooker in years and decided to look for something easy. This was not only too easy, it tastes fantastic. My husband asked for it again but with onions and bell pepper. I'll give it a try. Thank you!

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CMarsh6744 April 25, 2010

WOW!!!!! This was the best Italian beef I have ever made. I make alot of french dips but they all call for very simple two ingredients and lack that flavor I was looking for. All of the spices make this awesome. My DH loved it...thanks!

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Chef_Beauchamp October 24, 2009

My 16 year old son made this last week for family supper. It was easy for him to do, and cooked perfectly. We served it as roast au jus, with mashed potatoes and corn.

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Terri Newell May 18, 2009

Let me just say that I'm so pleased to be the first to rate and take a photo.(I wish the photo could have been better).As I was reading the ingredients, I knew that the amount of basil would be too much so I cut the amount in half.And as for the salt I left it out,since I wasn't sure how salty the beef broth was.Everything else stayed the same.Since I had gotten a late start on getting this going,I cooked this on low for three hours and then on high for two hours.And making it this way worked out perfect for me.We had this on hoagie buns served with Roasted Parmesan Potatoes,and it made a great meal.This will be made again.Thank you for posting and,"Keep Smiling:)"

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Chef shapeweaver � August 05, 2007
Slow Cooked Tender Italian Beef