Google

Friday, October 30, 2009

Easy Crockpot Italian Beef

Italian beef sandwiches are a coveted meal in my home regardless of the season. We enjoy the easy crockpot Italian beef during the hectic work week schedules and even football Sunday. The benefit to this meal is that the food prep can be accomplished in less than ten minutes early in the morning. The slow cooker does the rest of the work. A traditional Italian beef sandwich will be produced with a roasted sirloin tip or a quality inside round cut.

This recipe uses chuck roast which amazingly pulls off a winner in my book. This recipe has become a family favorite and has evolved from trial and error as a result of combining several earlier attempted recipes. Those that are really sensitive to spicy or zesty au jus, I would recommend using half the portion of pepperoncini juice as I have maintained in this recipe.


Easy Crockpot Italian Beef

4 pound, chuck roast
12 ounce jar of pepperoncini
1 pkg Italian seasoning mix (Dry Italian Dressing Mix)
3 cups of water
2 beef boullion cubes
1 green pepper, chopped
1 onion, sliced thin

1. Trim roast of all visible fat wherever possible.
2. Place roast into slow cooker and top with onions, peppers, and pepperoncini with juice
3. Combine Italian seasoning mix, pepperoncini juice, water, and bouillion.
4. Pour liquid over roast and vegetables.
5. Cook on low setting between 8 to 10 hours.
6. Shred beef with a fork.
7. Serve on fresh French bread or Italian rolls with toppings of hot Italian Giardiniera and cheddar cheese.

Hint: For true Chicago Italian beef experience , secure sandwich with tongs and give it a good dunk in the crockpot juices and spoon full of hot giardinaira prior to serving.

TIPS

1. Hot giardiniera – If the pepperoncinis and their respective juice is not enough, it is always recommended to turn it up another notch and add a few spoonfuls of this hot spicy relish made with peppers, carrots and assortment of other vegetables.

2. Cheeses – The Italian beef sandwich appears naked to many people without the aid of some cheese. Many fast food restaurants consider the Italian beef covered with cheese a “cheesy beef”. Purists do not add the queso. I enjoy a good dusting of cheddar to offset the heat of the giardiniera.

3. Sweet Peppers – An Italian or cheesy beef always tastes good with the addition of cooked or roasted bell peppers.

No comments: