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Reviewed Chicago Italian Beef (Pot Roast Style

Dec 31, 2011 in Food Network Community Toolbox on

This was awesome! Browned the meat in a skillet and dumped everything in a slow cooker on low overnight. Added enough beef stock to submurge the roast so this morning it was done and more than moist enough. Served with the roasted green and red peppers and also with pepperchoinis on fresh hogie rolls. Only wish I made a bigger roast as their ...

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