Original Homemade Italian Beef

"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 ..." See moreand 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!"

"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 ..." See morechanges made a delicious Italian beef. The original recipe is far too salty."

"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..." See more 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."