Slow Cooker Italian Beef

Easy to make, all the ingredients were in my pantry, the flavor is fabulous. I used onion powder instead of onion salt and it still tasted perfect. Six of us ate big sandwiches and there was still plenty leftover.

I have made this a dozen times and it is wonderful! I made a few tweaks; I add a cup of red wine which helps dissolve the connective tissue of the top round greater. I add four beef bouillon cubes to four cups of beef broth to intensify the flavor. I use white pepper and one tablespoon of Italian herbs (along with the packet). Cook on high for 3 hours and then low for 5. I also keep the fat cap on for extra flavor throughout (I’ll see if I can add an after picture when finished)

Loves 2CookNew it would be a fantastic recipe. It was a huge hit and will be in the top of our rotation for the family and when friends come over. We followed the recipe in the crockpot on low for 12 hours. It was so moist and flavorful everyone LOVED it. What little was left over the next day was even tastier. You know some things are always better after setting overnight. But if we tried that I don’t think it would make it through the nite because once it would be found it be devoured. ITS JUST THAT GOOD! We used Ciabatta rolls to made sandwiches. After pouring the hot herb mixture over the meat we added 1/2 of the juice from a 12 oz jar of sliced Pepperoncini’s. Then at the 10 hour mark we added 1/2 the jar of sliced Pepperoncini’s as well as 2 sliced Red Bell Peppers and 8 oz of sliced Mushrooms. THANK YOU MAUREEN for sharing this fantastic recipe.

I made this recipe for the first time. I read most the comments and used the advice given! My rump roast was probably just under 3lbs,I used 3 cups of Beef Broth, 1 cup of Water, I use 2 beef bullion cubes, I DOUBLED all the seasonings, omitted the salt! I used Onion Powder instead of Onion Salt! I added a pinch of red pepper flakes for some added heat. I didn’t have a Bay leaf so it was omitted! I added a chopped white onion, a 12oz jar of Italian seasoned pepperoncinis! I slow cooked it all for about 9 hours. I then took it out and shredded the beef and sliced the pepperoncinis. Added it all back to the crock pot and slow cooked it for another 2 hours before separating the beef from the broth to chill overnight! I’ll skim the fat off the broth in the morning, add a few green peppers and slow cook to heat it up for another 2 hours! This is bursting with Flavor!! OMG

Adjusted per others, cooked on low overnight, shredded and cooked on low for another 11/2 hours. Added provolone cheese and some diced jalapeños - under the broiler for a few minutes and we loved it!

Very good, but my personal preference is a Philly Cheesesteak, so i likely wouldn’t make it again.