15 Reviews
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Josie Tappel on 5.27.2012
This was absolutely fabulous! A nearly 4 pound roast did not last 2 days for my family of 6. My oldest daughter, who is not the biggest fan of meat, was quite disappointed when it was all gone. This one definitely makes it to my “must make again” list!
Chelsea Campbell on 4.25.2012
Each month when I do menu plans, my hubby BEGS for this! We have also tried the Italian version (with pepperocinis) and we both prefer this one.
lorelei on 6.7.2011
Awesome…very easy, tender and flavorful. Thank you so much!
Also, I didn’t have any rolls on hand so I made them with some of Ree’s rosemary rolls and they were a good compliment to the meat.
14 Comments
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windytaylor on 5.3.2010
NOM NOM NOM.
Made this last night. I used a 4-lb. roast and baked it in my dutch oven at 300 for 4 hours. Perfect. The kids asked for it (with the jus!) in their lunches today. Sorry, kids!
I hear TV snow on 5.3.2010
This sandwich has become a regular on my family’s menu since Ree posted the recipe. It is absolutely fabulous. It is now my youngest daughter’s very favorite meal, and my oldest daughter loves it too (and she’s on the picky side when it comes to meat of any kind (too much anatomy)). One recent Saturday, I made it ahead of time so I could take it to my parents’ house for dinner on Sunday, but my family broke into Saturday night when I was sleeping. Ended up having to throw together a meatloaf instead. That’s how good it is. I suggest you make it and then prepare yourself for rock stardom in your family’s eyes!
mommomm on 3.11.2010
DEEEE-LISH!!!! I didn’t have cooking sherry, so I used red wine instead. And I was low on soy sauce, so I threw in 1/2 cup of beef broth This was SO flavorful and easy, I will most definitely make it again and again!
bump on 3.7.2010
Made these today. Here’s the photographic evidence:
http://www.flickr.com/photos/bump/sets/72157623448956031/
They turned out great, can’t wait to try the Italian at some point.
juliefsu on 3.4.2010
I made this recipe on Super Bowl Sunday. We were snowed in because of the big blizzards in DC, and I thought it would be perfect hearty food considering the crappy weather. I followed the recipe exactly, but after 6 hours (and 7…and 8), the meat was still very tough. I don’t know what happened. My guess is that I needed to set the stove just a little hotter, because I think it just wasn’t done yet (but I couldn’t wait till 12 hours out to eat!)–when I finally got into the center of the roast, it was still a tiny bit pink. The flavor was awesome, and my husband loved it, despite the fact that the meat was not…er…”tender.”