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Original Homemade Italian Beef

Original Homemade Italian Beef

  • Prep

    10 m
  • Cook

    6 h
  • Ready In

    6 h 10 m
Randi

Randi

Best homemade Italian beef I have ever had. My mom always made it and passed it down to me, I think it's just so good...I wanted everyone to enjoy it...so please do!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 557 kcal
  • 28%
  • Fat:
  • 28.8 g
  • 44%
  • Carbs:
  • 38.4g
  • 12%
  • Protein:
  • 31.9 g
  • 64%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 4233 mg
  • 169%

Based on a 2,000 calorie diet

Directions

  1. Place the roast into a slow cooker, and season with Italian dressing mix. Pour in the water. Cover, and cook on High for 6 to 7 hours. During the last hour, shred the meat with two forks - if it does not shred easily, cook longer. Add the peppers, and as much of the juice as you like for additional flavor. Serve on buns.
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Reviews

BloodyMaryMorning
329

BloodyMaryMorning

10/17/2007

I thought this was incredible! I did make a few adjustments to the original recipe. I used a three pound rump roast, only two packages (.67 oz each) of italian dressing mix and I put the entire jar and juices of the pepperoncini in with the roast from the get go. I cooked it on high in the crockpot for 4 hours and then on low for 4-5 hours. The meat just fell apart! It was absolutley incredible! I used french bread instead of buns, which I buttered and placed in a pan to brown. I put some juice into a small bowl to dip the sandwich in. Thank you for the recipe!

Linda
183

Linda

10/15/2006

I've tried this twice, once using the recommended ingredients, and once cutting the Italian mix to 1 oz and draining the pepperoncinis thoroughly before adding. I also used beer instead of water. The changes made a delicious Italian beef. The original recipe is far too salty.

ELWOODWILSON
159

ELWOODWILSON

6/23/2006

We loved this recipe! Extremely easy. Changes for our tastes were: We like spicey foods so I added another half jar of pepperoncinis--juice and all. Added all peppers in half way thru the cooking process: after about 3-4 hours so the flavor soaked into beef. Used 2 instead of 3 dressing mixes (from the advice of others). Brushed the hoagies very lightly with olive oil, spinkled a bit of garlic powder & salt on them, toasted then added shredded meat and provolone & broiled until melted--(toasting the hoagies helped prevent them from getting too soggie when juice was poured over them) . Put the hoagies in a bowl, added pepperoncinis to taste and laddled the unbelievable great juice over it. Excellent!!! I did go to great lengths after the meat was done to pull it out and shred it to make sure all the fat was removed and this took a LONG time. But this is not necessary just my preference.

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