Wow, I can't believe how great this turned out! The same Chicago Italian Beef taste my husband and I crave. Shredded is better than sliced but only because I can't seem to slice it thin enough. I wish I had a deli slicer!

Absolutely fantastic! My hubby is from Chicago and the two things he misses the most are gyros and italian beef sandwiches. I made this last night for his birthday and it was fantastic! Sooo close to the italian beefs in Chicago! I made the recipe exactly as it is except i used a round roast because thats what i had. We raise our own meat and the grass fed beef tends to be a little too lean so the slow cooking plus the spices made the meat soo tender and juicy. Just perfect! I took bolillo rolls and cut a pocket into one side of them. Stuffed that with the shredded meat and then served with the juice as a dip. He was so thrilled with them that he ate two with meat and then dipped two more rolls in the juice! Next time i'll have to double the liquid part and i will probably try it with beef broth but those are the only changes that id even consider. This recipe is too close to the authentic chicago italian beefs to mess with it any other way! It will definitely be a regular on our menu from now on!

Very good beef. :)

We enjoyed this very much. Per suggestions, I added and extra packet of dressing mix and used 2 cups broth and one cup water. Broiled open faced for a minute or two with provolone. I didn't have onion salt but cooked with about half an onion, cut into chunks. Very tasty.

The first time I made this it came out tough but the problem was my slow cooker cooks in increments of 4, 6, 8, & 10 hours and I was in a hurry and cooked at 8 hours so the meat was tough and hard to pull. I have perfected my technique and now I have to say that this is a 5* recipe and actually better than some Chicago places. I was born and raised in Chicago and know Italian beef sandwiches. These are better. 1. I use only beef broth instead of water. 2. I use extra Italian dsg than what is called for. 3. I add lots of sliced green peppers about an hour before the 10 hours are up. 4. I shredd the beef and put it back into the cooker with its juices and peppers and let it soak for a half hour at least. Stirring on occasion. 5. Serve with fresh french bread. 6. I start this a 8am and by 7pm we have a fantastic dinner. My entire family and friends love these sandwiches and we are all Chicagoans. This is an awesome easy recipe to make for when you have many visitors. *****

Just made this last night for Christmas Eve at my house. Absolutely fantastic. I'm a Chicago native and still live here, and this was better than anything I've ever found at my local beef places - the meat was so moist, not dry like it sometimes gets. Here's how I tweaked it - First, I used a bottom round roast. The butcher said that was better to use than the rump roast (a little pricier but definitely worth it!) I used all beef broth instead of the water, kept the salt and pepper to 1 tsp., but doubled ALL the other seasonings, including the dressing packets. Only used 1 bay leaf. It was so good I couldn't believe it. Thanks for the recipe.

This is a WONDERFUL recipe, though with a few tweaks it was PERFECT for my palette. Added 1 cup of beef broth and reduced water to 2 cups (still 3 cups liquid), added 1 more package of dry Italian style salad dressing mix, and used a 3 lb chuck roast. This is a bit more spicy, but if that's how you like your sandwiches, you'll love this!

I rate this a 4 only b/c I make several changes to the recipe that may help someone else. With my changes, it's a 5 definitely!! Instead of water, use beef broth. Add extra seasoning (garlic, oregano, Italien seasoning are all good). When serving, add pepperoni to the buns and then put the meat over it. Add sauteed onions and peppers on top of that, cover with provolone and melt in the oven. YUMMMMMM!

Made this for a football party and I would give it 3.5 Stars...it is easy to make but needed way more then 1 pkg. of italian seasoning. It tasted much better the next day! I have better recipes for Slow Cooker Beef! Thanks anyway!

Wonderful, easy to make and full of flavor.

This Saturday will be the third time I've made this recipe for a party. It's absolutely easy and tastes great and our friends really like it. I use organic beef broth instead of water and serve it on Amoroso rolls (the gold standard for hoagie rolls in the Philly area) with provolone and it's awesome. What I like the best is when there's some left over!

This recipe was ok. I thought it needed more punch to it and more flavor. I would probably use beef broth rather than water and add some more italian mix or something.

Absolutely fantastic... serve with toasted hoagies, hot peppers and provolone cheese. We made this for guests and there wasn't any left.

I gave this 2 stars for being easy and meat was tender. The thing is this wasn't even close to a Chicago beef. I thought instead of going to grab a beef sandwich (I live in Chicago)I would save some money. The main problem was that the meat (because of the crock pot) was shredding. Italian beef is roasted in an oven then sliced thin with a deli shaver so the texture wasn't right with this recipe. Also, the spices were missing something. I'm not sure what though but it just didn't taste like a real beef. I guess you would call this one a French Dip. Nice French Dip recipe but it shouldn't be called Italian Beef. We probably won't make this one again.

This was just ok - nothing spectacular - had higher expectations with it having such a high amount of positive ratings. Needed more spices - not much flavor.

H