Italian Beef

There’s not a lot to say about an Italian Beef sandwich, other than they are delicious! I used my crock pot for this and it was super easy.  I even put the roast in partially frozen and it worked out great.  The only downfall to putting it in frozen is that I wasn’t able to trim off the fat, which contributed to slightly greasy drippings later.

I was home all day, so I was able to change the crock pot temp after 2 hours.  Had it been a work day, I would have started the crock pot on low from the beginning.  I have heard that they make programmable crock pots, so if you are going to be away from home you can have the temp change automatically as programmed.  I don’t have one of those nifty types of crock pots though.

I served these with oven fries and Asian cabbage salad.  Posts on each coming soon!

 

Italian Beef

{adapted from PW}

Ingredients
  • 1 whole Beef Chuck Roast, 2.5 To 4 Pounds
  • 1 can Beef Consomme Or Beef Broth
  • 3 Tablespoons Italian Seasoning
  • 1 teaspoon Salt
  • ¼ cups Water
  • ½ jar (16 Oz) Pepperoncini Peppers, With Juice {I used about 1/4 jar because that was all I had}
  • I added 2 small cloves of peeled smashed garlic
  • Buttered, Toasted Deli Rolls {I used hamburger buns because I’m fancy}
Preparation Instructions

Combine all ingredients in large crock pot. Stir lightly to combine seasoning with the liquid.

Cover and turn heat to high for a few hours and then turn to low for about 5-6 hours or until done and fork-tender and falling apart.

With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm.

Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired {we skipped the chese for once!}.  Serve with juices from the pot.  {After trying it, I thought the juices were a little to greasy this time, so we ended up not using them.}

May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.

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