Easy Slow Cooker Italian Beef

So very delicious. This was a definite hit at our house. I was at the store when I glanced at the recipe to make sure I had all the ingredients and all I seen was roast beef so I bought a roast. Oops. So I ended up cooking this longer but still amazing. Brushed rolls with olive oil and toasted them before putting the sandwiches together. Great leftovers!

loved it!!! used low sodium beef broth as suggested and it was PERFECT!!! Served on whole wheat chiabata rolls with side of fresh watermelon.

This will now be a favorite of ours. My daughter and husband do not care for peppercinnis, but being in the slow cooker broke them down enough I could enjoy left over tidbits on my sandwich. The au jus was delicious!! Made slight adjustments, such as using as much peppercinnis I felt were enough from a one gallon jug I always have on hand. I used italian dressing since I always have this on hand also, and I used my bouillon to make a beef broth in a coffee cup for the au jus. Mozzerella cheese and put it in the oven for ten minutes at 400'

I agree with the other posts that this recipe is very salty. I used half a dressing packet and reduced sodium broth, and it was still slightly too salty for my taste. My deli has reduced sodium roast beef, if I try to tweak this recipe I'll use that instead. Also, I purchased higher priced angus roast beef that was rare and tender. Cooking the roast beef made it tougher than when I tasted it right when I brought it home. Buy the cheapest roast beef for this recipe since it won't make the end result better.

I did change this a little as I found it a little bland, added Parsley, bay leaf, basil, garlic and then sliced onions and Jalapenos for the last hour of cooking.

I did change this a little as I found it a little bland, added Parsley, bay leaf, basil, garlic and then sliced onions and Jalapenos for the last hour of cooking.