n oven at 250 dg. for 20 minutes per lb. (Roast
In a crock pot combine all of your ingredients (except for the rolls and giardinara) and let it cook on low for 8 hours until the meat is tender and falling apart.
Remove the meat from the au jus and shred it with a fork until it is finely shred.
Return the meat to the crock pot full of au jus to get warm for 20 minutes.
After the meat is warmed, fill the buns with meat, ladle or dip the sandwiches with au jus.
For Chicago authenticity, add hot or mild giardiniera to the sandwiches or the sweet green bell peppers.
Put all ingredients in a Dutch oven and cover with water. Cook till meat is falling apart.
When meat is done, remove from pan and cool slightly. Using scissors or a sharp knife, cut the meat into 1 inch pieces and shred.
Return meat to juice and reheat.
While meat is reheating, get out the number of buns you will be needing.
Split them and HEAVILY BUTTER them (this is one of the big secrets to great Italian beef sandwiches).
Put the hot meat on the buns and wrap in aluminum foil; place on plate with chips and serve hot.
Preheat oven to 375 degrees F.
Heat Italian beef and gravy as directed on package.
Slice rolls and place them open in a greased 9x13 casserole dish.
Portion the beef on top of the rolls and pour gravy over the sandwiches to cover the bread.
Cover the tops of the sandwiches with the sliced and shredded cheese.
Bake for 15 minutes or until the cheese is melted and starting to brown.
Let cool in the casserole for about 10 minutes, then serve warm with knife and fork.
edium high heat. Cook beef in skillet about 5 minutes
ITALIAN BEEF RISSOLES: Combine the beef mince, breadcrumbs, capsicum, olives, basil,
efrigerator overnight.
2. Place beef and marinade in an electric
Spray inside of 3- to 4-quart slow cooker with cooking spray. If beef is tied, remove strings or netting. Place beef in cooker.
Sprinkle with brown sugar. Pour dressing over beef.
Cover and cook on Low heat setting 10 to 12 hours.
Remove beef from cooker; place on cutting board. Shred beef, using 2 forks.
Return beef to cooker; add Italian seasoning and mix well.
Using slotted spoon to remove beef from cooker, fill each bun with about 1/3 cup beef. Serve with remaining juices.
For the pot roast: Preheat the
Place beef and onion in a 3 1/2-quart or larger slow-cooker.
Add water, pepper juice, salad dressing mix and garlic.
If you have time, cover and place in refrigerator to let beef marinate for several hours, turning occasionally.
Cover and cook on low 8-10 hours or until beef is very tender.
Brush cut sides of rolls with some of the cooking liquid.
Transfer beef to cutting board; slice thinly.
Serve on rolls with arugula, sliced tomatoes and sliced peppers.
Spray crock pot with cooking spray.
Cut roast in half.
Put roast in crockpot and add all ingredients.
Cook for 7-8 hours on low or until beef is cooked to your desire.
Remove roast and Shred.
Put shredded beef back in broth to blend.
With slotted spoon put beef on bun.
ith cooking spray.
If beef is tied, remove strings and
rom heat.
Add sliced beef.
Cool and place in
Place meat in 5-quart (I prefer cast-iron) Dutch oven and completely cover with beer.
Tie allspice, peppercorns and bay leaves in a cloth bag (I use cheesecloth) and add to the kettle. Add salt, marjoram and half of the onion.
Simmer for 2 hours in covered pot.
Dice all vegetables and add to kettle.
Cover and simmer for approximately 45 minutes or until potatoes are tender. Remove the cloth bag and serve.
Serve with hearty wheat rolls. Yields 6 to 8 servings.
Place roast in crock pot.
Cover with beef broth and beer.
Add pepperoncinis, pepperoncini juice, and 1 garlic clove, minced.
Cook on high for 1-2 hours.
Turn to low, cook additional 6-8 hours.
Split meat with fork as soon as meat will separate.
Prior to serving, prepare warm garlic bread with Italian bread, butter, and remaining garlic.
Toast bread with provolone cheese until lightly browned.
Serve with beef, peppers, and juice.
Cook rump roast in crock-pot for about 5 hours on high setting.
Drain the dripping and add remaining ingredients. Bring to a boil; boil for 1 minute.
Remove from heat; add beef that has been sliced and cooled.
Refrigerate 2 to 4 days, occasionally basting beef with marinade.
Serve on hoagie rolls or French bread.
immer for 15 minutes or until peppers are soft, then add beef
rockpot and cook on high for 4-5 hours.
Remove
In skillet, bring broth, garlic, oregano and pepper to a boil.
Add green pepper.
Reduce heat; simmer, uncovered until tender, about 5 minutes.
Remove green pepper with slotted spoon; keep warm.
Return broth to boil; add beef and cover and remove from heat.
Let stand for 2 minutes or until heated through. Place beef and green pepper on buns.
Serve with broth for dipping.
Place roast in a 5 quart slow cooker.
Combine the broth, beer (or additional broth), water, vinegar, soup mix, salad dressing mix, garlic, oregano, and basil; pour over roast.
Cover and cook on low for 7-8 hours or until meat is tender.
Remove roast. When cool enough to handle, shred meat, using two forks.
Return to slow cooker and heat through.
Using a slotted spoon, spoon shredded meat onto each roll.
Serve juices as a dipping sauce.