Reviews & Comments

Forgot to say~ I used lite ZESTY Italian

It was simply OK. I put together the recipe as it called with a few minor changes. I added a 1/2 pack of the italian dressing seasoning after reading many reviews saying the Italian flavor was lacking. Yes, it was very oily but when you dump a bottle of dressing into a pot with meat I expect that. I took the meat out, shredded it, skimmed the juices of most of the oil, put the shredded meat back into my crock pot and added a small amount of the juice back in so the meat wouldn't dry out. I cooked this on high for 6 hours instead of on low for 12. The meat fell apart and was tender but the flavor was still lacking for me. I tested the meat prior to serving and still added the remainder of the italian dressing packet to the meat and it still didn't "bring it to life" like I expected. I didn't have the overpowering sweetness of the brown sugar like some reviewers wrote about, more a lack of general flavor. It's not a horrible meal but something I probably wouldn't make again unless I double the packets of italian dressing and used less of the bottle kind.

Um yea this was not very good at all . The brown sugar was overpowering and the Italian dressing was under whelming.I feel that if was down perhaps with a dry mix instead of the bottled stuff this could have been a little better. I also added a sliced onion to this as well. Watch the crock pot those last 2 hrs because the meat can come out dry if cooked to long.

This recipe is so easy and quite delicious. My husband went back for seconds and my teenage daughter, who loves rare steak, liked it as well. The au jus that develops is dark brown and tasty. I was able to cook less than 12 hours by starting on high for a couple of hours and then reducing to low for about three hours and then back to high again. It was done in about seven hours.

If this is too oily for you, take the meat out before shredding, let the liquid in the crockpot settle, then lay a couple of clean paper towels over the oil on the top. It helps to have a bowl or plate handy when you lift them off so the oil doesn't drip. Discard the oil-soaked paper towels; repeat until there's no more oil slick. I like this better than using a reduced-fat dressing, which has more thickeners and sugars that can change tastes and consistency when cooked for hours on end.