These are to die for -- rich and flavorful; keeps great in the fridge for munching on through the week as leftovers, and the meat can be used for other things, like burritos or over cooked egg noodles. You can use anywhere from 2 1/2 lb. to 5 lb. roast, depending on the size of your family or how much you want as leftovers. It quickly became a favorite in our house.
aneff2 ,Have made this twice now and perfect each time! This is a new family favorite. Thanks!9y
krisbedard ,Made with beef broth. My extremely picky five year old asked me to make it again!9y
trishacodd ,I followed the exact instructions and it turned out to be a big hit with my family!!! My husband is from Chicago so it was important for this meal to taste like it came fromchis hometown. I will definitely be making this dish again!!!10y
lefponk ,Used beef bottom round, turned out pretty good. Lots of spice flavor, I used the one zesty Italian and one mild Italian. Also used beef broth and provolone. Added green peppers at the end. Very good on French bread.10y
shelly_carroll ,It was good, not great. I used water and had to add salt at the end. Beef broth probably would have been better. No complaints tho. It was alright.10y
stiles_p ,Easy & yummy! I've made this twice this month. I pan seared the meat first & added 1 slice onion. Served on rolls with pub style horseradish sauce.10y
chrissycronin ,Almost as good as the Italian roast beef I grew up eating! It was a tad salty the first day, but less so on day 2. I took the leftovers to work and got hugs for sharing!!10y
smokinhotdad ,Great recipe. Made it with the beef broth (not water). We served it on hoagies with cheese and hot peppers to taste.10y