Italian Beef Sandwiches- An easy crock pot recipe
I found a recipe online a couple of years ago for Italian beef sandwiches that looked good and sounded easy. I made the recipe and was pleased that it tasted about as good as I'd hoped it would and was as easy as the written recipe indicated. What's more, four out of the five of us really liked it. The one who was the least crazy about it is also the most fussy eater in the household. She declared it to be "ok." I was thrilled with that adjective and very positive response (for her). Few dishes that I make illicit her disdain quite like dishes comprised mainly of meat. I'll take an "ok" from her.
This is an easy crock pot recipe. You only need the ingredients, a crock pot and time. The beef takes about 10 hours in the crock pot to reach ideal tenderness. I do the math in my head at least 10 times when I make this to make sure I get the timing right- if I want to eat at 6:00 pm, I need to have this in the crock pot by 8:00 am.
Here are the ingredients:
3 lb roast
1 envelope Italian salad dressing mix
8 oz pepperoncini peppers plus some juice
1/2 cup beef broth
cheese and bread for sandwiches:
Instructions:
Place roast in a 5.5-6 quart crock pot.
Sprinkle the salad dressing mix on top of it
Add pepperoncini peppers plus some of the juice from the bottle.
Add beef broth
Cook on low for nine hours. After that time, the meat should shred easily with a fork. Shred the meat with a fork and cook on low for another hour.
Place meat (and cheese if desired) on bread/ hoagie bun (whatever bread sounds appealing- ideally something thick).
Here are some notes: I got the recipe from here but I've made a number of changes from the recipe as written.
The recipe calls for a chuck roast but I use whatever is on sale #raisedbyparentswhowerekidsinthedepression.
It also says to cut the meat into large pieces before placing in the crock pot. I've done that a couple of times but then I gotlazy inventive one time and didn't cut the meat. I couldn't tell a difference. So, to save time, I usually omit that step.
The recipe calls for Good Seasons brand salad dressing mix. Kroger makes a store brand Italian salad dressing mix and I usually use this because it's cheaper (see above hashtag). The ingredients in the two brands are slightly different (I checked; I'd assumed they were the same but I was wrong); nonetheless, I've never noticed a difference in the outcome of the meat so I normally use the Kroger brand.
The recipe calls for pepperoncini pepper slices. Kroger sells pepperoncini slices- the brand is Mezzeta. Kroger also sells store brand jars of just pepperoncini- whole not sliced, cheaper than the name brand sliced peppers. I almost always buy the Kroger brand of whole pepperoncini. Sometimes, I slice them prior to adding them to the crock pot but if I'm in any kind of a hurry, I don't slice them, I just throw them in whole.
I've doubled this recipe twice now and that worked out great- the amount of time necessary to cook the meat didn't increase. I just doubled everything and had a good amount of food to feed 10+ people ten hours after I began the process.
Meat- on sale of course...
This doesn't look that great but it tastes very good!
Add cheese, if desired, and a bun
This is an easy crock pot recipe. You only need the ingredients, a crock pot and time. The beef takes about 10 hours in the crock pot to reach ideal tenderness. I do the math in my head at least 10 times when I make this to make sure I get the timing right- if I want to eat at 6:00 pm, I need to have this in the crock pot by 8:00 am.
Here are the ingredients:
3 lb roast
1 envelope Italian salad dressing mix
8 oz pepperoncini peppers plus some juice
1/2 cup beef broth
cheese and bread for sandwiches:
Instructions:
Place roast in a 5.5-6 quart crock pot.
Sprinkle the salad dressing mix on top of it
Add pepperoncini peppers plus some of the juice from the bottle.
Add beef broth
Cook on low for nine hours. After that time, the meat should shred easily with a fork. Shred the meat with a fork and cook on low for another hour.
Place meat (and cheese if desired) on bread/ hoagie bun (whatever bread sounds appealing- ideally something thick).
Here are some notes: I got the recipe from here but I've made a number of changes from the recipe as written.
The recipe calls for a chuck roast but I use whatever is on sale #raisedbyparentswhowerekidsinthedepression.
It also says to cut the meat into large pieces before placing in the crock pot. I've done that a couple of times but then I got
The recipe calls for Good Seasons brand salad dressing mix. Kroger makes a store brand Italian salad dressing mix and I usually use this because it's cheaper (see above hashtag). The ingredients in the two brands are slightly different (I checked; I'd assumed they were the same but I was wrong); nonetheless, I've never noticed a difference in the outcome of the meat so I normally use the Kroger brand.
The recipe calls for pepperoncini pepper slices. Kroger sells pepperoncini slices- the brand is Mezzeta. Kroger also sells store brand jars of just pepperoncini- whole not sliced, cheaper than the name brand sliced peppers. I almost always buy the Kroger brand of whole pepperoncini. Sometimes, I slice them prior to adding them to the crock pot but if I'm in any kind of a hurry, I don't slice them, I just throw them in whole.
I've doubled this recipe twice now and that worked out great- the amount of time necessary to cook the meat didn't increase. I just doubled everything and had a good amount of food to feed 10+ people ten hours after I began the process.
Meat- on sale of course...
Here are the two types of zesty Italian salad dressing mixes that I've used. One has sugar as the first ingredient and one has salt. I don't remember which one is which. I can't tell a difference in how the meat tastes when I use one or the other.
Pepperoncini
This doesn't look that great but it tastes very good!
Add cheese, if desired, and a bun
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