Tuesday, February 8, 2011

Spicy Italian Beef

I am going to have several long and busy days the rest of this week and next week.  So I am going to put my trusty Crock-pot to work.  These sandwiches are the best!  Add some bagged salad mix and dinner is ready.

Updated with pic 6.9.14
Spicy Italian Beef
Makes 8 to 10 servings

·         boneless beef chuck roast (3 to 4 pounds)
·         jar (12 ounces) pepperoncini peppers
·         can (14 ½ ounces) beef broth
·         bottle (12 ounces) beer
·         onion, minced
·         tablespoons dried Italian seasoning
·         loaf French bread, or good rolls
·         10 slices provolone cheese (optional)


·         Trim fat from beef and discard.  Cut beef, if necessary, to fit in CROCK-POT slow cooker, leaving beef in as many large pieces as possible.
·         Drain pepperoncini; pull off stem ends and discard.  Add pepperoncini, broth, beer, onion, and Italian seasoning to CROCK-POT; do not stir.  Cover and cook on LOW 8 to 10 hours.
·         Remove beef from CROCK-POT; shred with 2 forks.  Return shredded beef to cooking liquid; mix well.  Serve on French bread cut into thick slices or rolls, topped with cheese, if desired.  Add additional sauce and pepperoncini, if desired.

·         Pepperoncini are thin 2- to 3-inch long pickled mild peppers, available in the supermarket’s Italian foods or pickled foods section.

Source: CROCK-POT Slow Cooker Best-Loved Recipes

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