Italian Beef

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      4 lb. chuck roast
      4 cans beef consommé (or beef broth)
      i cup water
      1 envelope brown gravy
      3 tbls. Italian seasoning heaping
      1 tsp salt
      1 tbls black pepper
      1 tsp crushed red pepper
      1 tsp cayenne pepper
      1 large onion (chopped)
      2 green peppers (chopped)
      5 cloves garlic (minced)

      turn 6 quart slow cooker to high heat. In a saucepan bring water, beef broth and gravy mix to a boil whisking to mix gravy, add to slow cooker.

      note: i use brown gravy mix because it adds extra flavor, some people prefer au jus i prefer brown gravy mix . i would follow the directions on the gravy package to properly mix the gravy.some gravy’s say add to cold water, i always use the one that says add to cold water.

      combine seasonings in a small bowl. sprinkle over beef broth and whisk to combine. add roast, onion, green pepper and garlic.

      cover and cook on high for 4 hours or low 8-10 hours. Shred beef using two forks to pull it apart. Stir to coat beef in juices.

      Cook 1 additional hour covered, I sometimes need to cook mine longer to reduce the amount of liquid. (Do not drain)

      note: some people add 1 tbls flour to thicken the juice a little, I use the brown gravy mix.

      note: cooking time may vary. i check the roast in about 3 hours when cooking on high to see how close it is to being done. When theroast starts pulling apart with ease it is time to start shredding the roast.Some people remove the roast from the slow cooker to shred the roast. I usually prefer to pull it apart in the slow cooker.

      sautéed green pepper and onion topping
      2 medium onions
      2 green peppers
      6 tbls olive oil

      slice the onion and separate and cut green pepper into strips. in large skillet heat oil over high heat add peppers and onions and sauté12 to 15 minutes or until tender. Transfer to a bowl; cover to keep warm.

      when ready to serve italian beef: place hoagie roll halves on baking sheet and broil in oven for 2-4 minutes until roll is lightly golden brown

      scoop italian beef on toasted rolls and top with pepper and onion mixture and provolone cheese. place back on baking sheet and broil until cheese is melted.

      some people put some of the juices in a bowl for dipping sauce.

      the left overs are great to make beef and noodles orthicken and use over mashed potatoes

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