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My mother-in-law often served these flavorful sandwiches after church when we'd visit. Because there's little prep work, I make them on busy weeknights alongside french fries and raw veggies. Our children get excited when they smell the beef simmering in the slow cooker. -Jan Kent Knoxville, Tennessee
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Originally published as Italian Beef Sandwiches in Quick Cooking January/February 2004, p27
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Reviewed on Feb. 03, 2012 by juicyfruit007
This was a different kind of flavor profile than I usually make, but we enjoyed it. My husband -- who is not given to high praise -- said it was the best thing I have made in a while and called the whole pepperoncinis I added "stupendous." I wasn't quite so blown away, but will definitely make it again since it was such a big hit! I toasted a wheat hamburger bun (so it would stand up better to the wetness), added the meat, then dipped each bite in the broth. Put together like that, it was delicious! Hubby says next time I should top the sandwiches with some mozzarella and sauteed bell peppers.
Reviewed on Jan. 30, 2012 by jpacheco5
This recipe was super easy. The quality was excellent and it made enough for a crowd. I will definitely use this recipe again.
Reviewed on Nov. 04, 2011 by parksville
This recipe is SOOOO good! I used 1/4 c peperoncini juice in place of the cider vinegar and minced 1 tsp of the pepper. Next time I'll try 1/2 c peperoncini juice and 2 tbsp minced pepper as recommended below. Used zesty italian dressing and cooked a 4 lb roast, cut in half, for 7-1/2 hours. Served w/ caramalized onions on whole wheat sandwich (hamburger) buns. Delicious - will definitely make again!
Reviewed on Sep. 28, 2011 by MrsJonesen
This turned out awesome, and seemed to get tastier in the day or two the leftovers lasted. I did add about a half cup of pepperocini juice. Can't wait to make it again. Thanks for the recipe!
Reviewed on Sep. 03, 2011 by jdmeeks
Made this for football season and it was a big hit! I also added peppercinis and the juice vs. cider vinegar and added carraway seeds and bay leaves (from other italian beef recipes I've tried over the years)
Reviewed on Feb. 22, 2011 by Stacey4
This was good and really easy to make. I didn't have enough time to cook this for 7-8 hours, so I cooked it on high for four hours.It worked out really well, the beef was so tender that it was no problem to pull it apart with a fork. I used the pickled banana pepper juice as suggested by the other raters and tossed in a couple fresh sage leaves that I had. I will make this again for sure.
Reviewed on Jan. 26, 2011 by linsvin
Made this for a football party...couldn't have been easier! Recipe please was all I kept hearing. I did sub pepperocini juice instead of vinegar. I also tossed in about two TBLSP of the pepperocinis . Excellent!!!
Reviewed on Oct. 14, 2010 by paugh
This roast beef is simply fabulous and so easy to make. My family loves it.
Reviewed on Apr. 15, 2010 by lp1627
My husbands from Illinois & he really enjoyed this, nothing beats Portillos but this was great
Reviewed on Feb. 24, 2010 by HGriffey
This was a big hit at my super bowl party. I also used the peperoncini juice and some peppers in it. I used zesty dressing mix in it.
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