ITALIAN BEEF
Provided by Food Network
Categories main-dish
Time 5h30m
Yield about 12 sandwiches
Number Of Ingredients 16
Steps:
- For the dry rub: Mix together the basil, oregano, pepper, garlic powder, onion powder and salt.
- For the meat: Preheat the oven to 350 degrees F.
- Add the beef stock and 1 quart water to a roasting pan. Place the beef roast on a perforated pan and set into the roasting pan. Coat the entire roast with the dry rub. Cover tightly with foil and place in the oven. Cook until the center of the roast reaches 140 degrees F, about 30 minutes per pound.
- Refrigerate the roast for at least 2 hours (the beef must be cold to slice properly). Slice as thinly as possible.
- For the gravy: While the beef is cooking, combine the beef base, black pepper, garlic, celery, bay leaves, onions and 1 gallon cold water in a stockpot. Bring to a boil, then reduce the heat and simmer for at least 1 hour. (The longer the gravy simmers, the stronger it gets.) Strain and keep hot.
- To serve, drop a portion of sliced beef into the hot gravy; heat until hot, 1 to 2 minutes. Place the beef on a hoagie roll, add some giardiniera and enjoy.
ITALIAN BEEF
Easy crock pot Italian Beef sandwiches from scratch. Juicy, tender beef cooked with simple ingredients, it's popular and great for a crowd!
Provided by Erin Clarke / Well Plated
Categories Dinner
Time 9h20m
Number Of Ingredients 14
Steps:
- Let the meat rest at room temperature for 15 minutes (this is a good time to measure your other spices and seasonings). Season the beef all over with kosher salt.
- Heat a large skillet or Dutch oven over medium-high. Once it is hot, sear the meat on all sides until golden brown, moving it as little as possible so that it develops a nice crust (this will take about 10 minutes). Transfer to the slow cooker.
- Turn the heat to medium. Carefully splash in some of the broth and with a wooden spoon, scrape up the brown bits on the bottom of the pan (this is FLAVOR). Pour the liquid and any bits into the slow cooker on top of the beef.
- In a small bowl, stir together the seasoning ingredients: Italian seasoning, granulated sugar, garlic powder, onion powder, salt, black pepper, and thyme. Sprinkle on top of the beef.
- Add the pepperoncini peppers and juice. Add the giardiniera (do not add any giardiniera juice).
- Pour in the remaining broth.
- Cover the crockpot and cook on LOW for 8 to 10 hours, or until meat shreds easily with a fork. Shred the beef, then stir it together with the juices. Cover and cook on low for 30 additional minutes.
- To serve, split the hoagie buns and toast on a baking sheet in the oven at 350 degrees for 5 to 7 minutes (if desired). Fill with the shredded Italian beef (get plenty of that yummy, messy juice!) and top with provolone, pepperoncini, and Giardiniera as desired. Enjoy!
Nutrition Facts : ServingSize 1 (of 6), without the buns, cheese, or additional toppings, Calories 542 kcal, Carbohydrate 31 g, Protein 48 g, Fat 37 g, SaturatedFat 12 g, TransFat 2 g, Cholesterol 156 mg, Fiber 2 g, Sugar 2 g
ORIGINAL HOMEMADE ITALIAN BEEF
Best homemade Italian beef I have ever had. My mom always made it and passed it down to me, I think it's just so good...I wanted everyone to enjoy it...so please do!
Provided by Randi
Categories World Cuisine Recipes European Italian
Time 6h10m
Yield 6
Number Of Ingredients 5
Steps:
- Place the roast into a slow cooker, and season with Italian dressing mix. Pour in the water. Cover, and cook on High for 6 to 7 hours. During the last hour, shred the meat with two forks - if it does not shred easily, cook longer. Add the peppers, and as much of the juice as you like for additional flavor. Serve on buns.
Nutrition Facts : Calories 557.3 calories, Carbohydrate 38.4 g, Cholesterol 103.1 mg, Fat 28.8 g, Fiber 2.2 g, Protein 31.9 g, SaturatedFat 10.9 g, Sodium 4233.2 mg, Sugar 7.1 g
ITALIAN BEEF
"I make this beef in the slow cooker when I'm having a party so I don't have to spend the whole time in the kitchen," reports Lori Hayes, Venice, Florida. "The meat smells so delicious, I can hardly keep my husband from helping himself ahead of time!" For a robust sandwich, serve the shredded beef on a roll spread with horseradish sauce.
Provided by Taste of Home
Categories Dinner
Time 10h5m
Yield 14 servings.
Number Of Ingredients 6
Steps:
- Cut roast in half; place in a 5-qt. slow cooker. Combine the water and seasonings; pour over roast. Cover and cook on low for 10-12 hours or until meat is very tender. Discard bay leaf. Remove meat and shred with a fork. Skim fat from cooking juices; return meat to slow cooker. Serve on rolls.
Nutrition Facts : Calories 386 calories, Fat 11g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 557mg sodium, Carbohydrate 36g carbohydrate, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges
EASY ITALIAN BEEF SANDWICHES
These hearty beef sandwiches make great appetizers to carry along to a party. Have this Italian delight slow cooking all day long.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 8h40m
Yield 24
Number Of Ingredients 5
Steps:
- Trim excess fat from beef. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 5 minutes, turning once, until brown.
- Place beef in 4- to 5-quart slow cooker. Pour dressing over beef. Cover and cook on low heat setting 7 to 8 hours or until beef is tender.
- Remove beef from slow cooker. Cut beef into thin slices; return to slow cooker. Cover and cook on low heat setting 20 to 30 minutes longer or until beef is hot.
- Layer beef, cheese and bell peppers on bottom halves of focaccia; top with remaining halves. Cut each focaccia into 8 wedges.
Nutrition Facts : Calories 295, Carbohydrate 17 g, Cholesterol 45 mg, Fat 1, Fiber 1 g, Protein 172 g, SaturatedFat 5 g, ServingSize 1 Sandwich, Sodium 480 mg
EASY ITALIAN BEEF SANDWICHES
These party-sized sandwiches make the meal! Just add your favorite Italian salad on the side. If you like, top the sandwiches with some sliced provolone. -Troy Parkos, Verona, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 5h20m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with the Italian seasoning, cayenne and pepper. Add water. Cover and cook on high for 4 hours or until meat is tender. , Remove roast; shred meat with 2 forks and return to the slow cooker. In a large bowl, combine the pepperoncini, peppers, garlic, soup mix and Worcestershire sauce; pour over meat. Cover and cook on high for 1 hour or until peppers are tender. , Spoon beef mixture over the bottom halves of bread; replace bread tops. Cut each loaf into 6 sandwiches.
Nutrition Facts : Calories 428 calories, Fat 14g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 661mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 3g fiber), Protein 29g protein.
EASY ITALIAN BEEF (MAKE-AHEAD FREEZER MEAL)
This recipe couldn't be easier. It's moist, tender, and full of flavor-it tastes better than pot roast! This slow cooker dish was created as a make-ahead freezer meal, but can easily be made from start to finish at one time (see Notes). Serve on crusty Italian bread and turn leftovers into a tasty ragu sauce!
Provided by Allrecipes
Categories Slow Cooker Beef Main Dishes
Time 5h10m
Yield 8
Number Of Ingredients 4
Steps:
- Cut chuck roast into 5 pieces and place in a 1-gallon, resealable freezer bag.
- Drain pepperoncinis and reserve 1/4 cup of the liquid. Add peppers to the freezer bag.
- Whisk reserved liquid with Italian dressing mix and olive oil. Pour mixture over the beef and peppers. Tightly seal the bag and mix the contents until well combined. Lay flat in the freezer and freeze for up to one month.
- When ready to cook, remove bag from the freezer and allow contents to partially thaw until they can be broken apart, about 1 hour.
- Empty bag into a slow cooker. Cook until meat is tender and shreds easily with a fork, on Low for 8 to 10 hours or on High for 4 to 6 hours.
- Remove meat and shred with a fork. Return meat to the pot and serve immediately.
Nutrition Facts : Calories 479.7 calories, Carbohydrate 2.9 g, Cholesterol 122.7 mg, Fat 37.9 g, Fiber 0.5 g, Protein 29.5 g, SaturatedFat 14.4 g, Sodium 1636.6 mg
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