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Showing 1-4 of 4
on February 21, 2004
My family loved these sandwiches! I used a 4.2 lb top round roast for the beef. I doubled the seasonings because it was a larger roast (and my family likes highly seasoned meats). I only used one bottle of Heineken though; DH was running low on beer to drink at the time. I used big bulkie rolls topped with sesame seeds, and sliced provolone cheese (which I melted onto the toasted bread before adding the meat). I overestimated how much meat I would need, so the leftovers went into a big pot of veggie beef soup the next day. Very good weekend meal, thanks for sharing!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 28, 2008
This was an excellent Italian beef and loved by everyone. I used a half of a bottle of Killian's Irish Red (It was my last one and I wanted to drink some of it). I also added one beef bouillon cube to the liquid. I put the seasonings directly on the meat. I also prepared it like Easy Crock Pot Pulled Pork and I wrapped the beef loosely in aluminum foil and laid it so the opening was down in the crock-pot. This keeps the top from drying out and makes the whole thing really moist. I didn't have to put any more liquid than the beef stock and the half bottle of beer. It was plenty of liquid. I put in the crock-pot for 4 hours on high and 2 hours on low. I will make this again. Thanks for sharing!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 14, 2007
I used about half a package of Good Seasons and should have used the whole packet as there was simply not enough flavor to the beef. My fault, not the recipe. The next day, I added some more Italian seasoning and the beef tasted so much better! Lesson learned.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Orchid Lover
on April 05, 2004
DELICIOUS!! I made this using a clay pot cooker. I mixed the dry Italian dressing and the Italian seasoning together and patted them on both sides of the meat like a rub. Then I put it in the pot, put the garlic and slices of butter on top, and gently poured in the beer so as not to wash off the rub. I didn't add any water at all (the clay lid gets soaked in water and makes the meat very moist). I baked it at 250 degrees for 1-1/2 hour per pound. I removed the meat from the broth and shredded it, then added maybe 3/4 C. of the broth to the meat to moisten it. It was extremely tender with wonderful flavor. Thanks, Darlene!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (1979 g)
Servings Per Recipe: 1
The following items or measurements are not included:
Italian salad dressing mix