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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!

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Muffin Goddess February 21, 2004

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!

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brian48195 December 28, 2008

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.

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iris5555 February 14, 2007

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!

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Orchid Lover April 05, 2004
Italian Beef N Beer