32 Reviews of Crock Pot Italian Beef

From: Judith

On Feb 26, 2002

I have made this recipe many times, but I add a packet of ranch dressing mix along with the Good Seasons Italian Dressing mix. I know this sounds strange,but the combination of flavors is great and it makes a wonderful sauce to serve with noodles.

From: bjleroy

On Mar 12, 2002

"It's too easy, can't be good" is what I thought when I read this recipie, until I tried it today. My husband said "Why are you putting it in the crock pot tonight, when we're going to eat it tomorrow night?". It was SOOO good, I am replacing my usual roast recipie with this one. Absolutely lucious!

From: HKYMUM

On Feb 17, 2002

I have made this and it is awesome! So easy and so good! I have also cooked it in the oven at 350 degrees for 5-6 hours, or until it falls apart.

From: kasner

On May 19, 2002

Very good, used it for company and all asked for the recipe. I have used both ranch dressing and the onion soup mix and both were great. Only way I'm going to cook a roast from now on. Great on buns too!

From: Carrol Ann

On Apr 7, 2002

Excellent and sooo easy....this is definately a five star recipe !!!

From: ~*Miss Diggy*~

On Sep 9, 2002

This was an EXCELLENT roast! I had company over for dinner and they all just kept sighing all through dinner! This turned out amazing! Thanks for the great recipe. I used everything, even the optional things....just delicious!

From: Amber of AZ

On Oct 25, 2004

Succlent and delicious. I am not sure which I enjoyed more the peppers or the roast. I served as suggested, a crusty roll with mozzarella cheese (low fat for me). This was a nice flavorful, spicy sandwich. I did not think it was hot (burn your mouth so you don't enjoy the meal) at all. Thank you for another winning recipe.

From: Chef #163489

On Jan 10, 2006

Wow! Talk about a great recipe that couldnt be more simple! I cooked this for the full 24 Hrs and it was so tender it just fell apart. I was tempted to take it out around the 12th hour because it looked done, but I figured I'd follow the recipe and see what happened. I'm glad I did because the extra cooking time just made the meat more tender. I also made an awesome gravy with the juices. This recipe is a definite keeper!!

From: greenlove00

On Jan 14, 2007

This is the best I've had in an Italian beef sandwich. I do think overnight is too long to cook. I put mine on in the morning and it was wonderfully done by the time I got home from work.

From: Val's Home

On May 2, 2009

This is so very, very good. My family wants it every week now! I followed the ingredients exactly and included the juice from the peppers. Cook for about 8 hours it it's been plenty tender. Serve on browned "take and bake" french loaf from the grocery store. Cut the bread into portions and split open before baking. Serve with sliced provolone cheese lining each portion of the bread. Each family member gets a ramikin with the juices for dipping. To make extra juice just simmer another Italian salad dressing mix envelope with a quart of beef broth. Delicious!!! Thank you for this super yummy recipe.