Yum yum, will definitely try

love this I add the entire jar of peppers

I put my roast in my crockpot the night before , 1 hour on high then down to low over night. Into the crockpot goes my trimmed roast ( 3 lbs) in a measuring cup 3 cups of hot water , mix 1 pack of dry ranch mix, 1 pack of zesty Italian mix, 1 pack of dry brown gravy mix, stir well untill dissolved pour over the meat, add 1/4 cup of banana pepper rings and about 3 TBS of the juice. Close it up and let it go. The next morning it is fork pullable , we use sub buns toasted, slotted spoon to lift / drain meat, top with a few pepper rings, provolone chs, and a smuggen of horseradish sauce. This is called 3/3/3 Italian beef.

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I gotta try me some of that!

That looks great. And that's plenty beef. Nice sandwich ❤

Mars cheese castle? In kenosha. Or Brat stop possibly. Love our beef.

You gotta refrigerate until it's really firm them thinly slice it against the grain, then back in the juice. Pulled/shredded beef isn't like pulled pork. It'll never be as tender as a real Italian beef sandwich if it's shredded or pulled. I tried it a half dozen times using the shredded then chopped technique and it was always too chewy until I thinly sliced it against the grain.

this correct!

I live 2.5 hours south of chicago and I haven't really had any of the authentic Italian beef places or any pizza places but I'm definitely going to eventually as you should too

Grilled onions (green peppers, too) are way better than tossing them into the crockpot. The slow cooking makes them lose flavor while the caramelizing enhances the flavor. Also, l like my Italian beef garlicky so l toss in some sliced or crushed garlic cloves.

I used bullions cubes as well.

Looks like heaven between two sides of bread. Wholeheartedly agree with adding onions. You all back home there now remember to smack that beef up!

I appreciate your video, but the cut of beef you selected is better for cooling, and thinly slicing. (Or cooking on low over night). A chuck roast works better for the crock pot. With your method the Chuck would work amazingly! Thanks for your take on this meal!! Happy eating ❤ I was born and raised in Chicago, and this is a hard one to duplicate!! No NC is home!

The best sandwich!

You are rite if you can't eat it. Is definitely grissel

Next time make that 9 hours on low . and try a diff. cut of roast , need more marbling.

You would have been fine leaving it in for 10 hours on low. It won’t be overdone and it would shred easily.

Should've let it ride out to 205° Ot would've shredded with a fork and spoon

Pressure cooker

10 hrs on low. Put garlic spread oh the bread before you toast them.

Must be your first rodeo, should have left it in the crackpot on low for 10 hrs.

From Wisconsin??? Boo

If you had Italian beef sandwich anywhere then Illinois you did not have the original anywhere else is a copycat

In your impatience, didn't you defeat the whole point of Crock Pot cooking the beef to make it tender? You would not wait for the pot to finish it's work. Did you have someplace else to go?

Not enough of the beef liquid on the bread… dipped is always best😊

This is NOT a Chicago beef sandwich!

Not a real Italian beef this is just a beef sandwich.