Italian Beef Sandwiches are one of my families favorites. Since we are working so hard on weekends to get our house ready to list with a realtor, I thought this would be a quick and easy recipe to make that would last my husband and I all weekend. I had already defrosted my roast, and was getting all the ingredients ready last night when I discovered that some of the ingredients I thought I had..........well, I didn't! With no time to run to the store, this morning I had to improvise. After picking and choosing ingredients that I did have in the pantry, this is what I came up with, and honestly I think this recipe is better than the original one I have used in the past! Also, I was out of french rolls, so I had some Kings Hawaiian Sandwich Rolls I used instead. The combination of the sweet rolls and the savory meat was delish! Hope you give this one a try, and let me know what you and your family think! HAPPY COOKING!
Italian Beef Sandwiches:
3-4 lb Chuck roast
McCormick Italian Herb Seasoning Grinder (you could also use regular Italian Herbs, but I urge you to try this seasoning....you won't regret it!)
1 cup beef broth
1 (16oz) bottle Italian Dressing
1 small onion sliced in rings, then cut in half
1 small green bell pepper, rough chopped (fancy talk for cut in chunks)
1 (16oz) jar Pepproncini peppers (I use the whole ones, but if you want to incorporate your peppers into the meat you can use the rings)
1 tbs minced garlic (more or less to suit your taste)
Provolone cheese slices
French Rolls (or rolls of your choice)
Season your roast with the McCormick Italian Herb Seasoning. Place in a Ziploc bag or a covered marinating tray and let marinate overnight. (If you are in a hurry, you can skip this step, and it will still be delicious!) Place marinated roast in your slow cooker, and pour beef broth, italian dressing, and pepproncinis with the juice over your roast. Slice onion, and chop bell pepper and add to slow cooker. Add the minced garlic, and press your veggies and garlic down into the liquid to insure they all get a fair share of the flavor! Cook on low for 8-10 hours. When done, this is where I take a slotted spoon and carefully remove the pepproncinis. (If you like the pepproncinis in or on your sandwich, you can use the rings, and top your sandwich with them along with the bell pepper and onion.) Then remove your roast to a large plate or cutting board, and use two forks to shred the meat. Place shredded meat into a large bowl, and using a slotted spoon, add the veggies. Stir the veggies into the meat. Add a little of the broth from the crock pot to moisten your meat. Serve on French rolls or roll of your choice topped with a slice of Provolone cheese. I put my sandwiches in the toaster oven and toast them until lightly browned and the cheese is melted. ENJOY!
This post is linked to: These Chicks Cooked hosted by This Chick Cooks, Crock Pot Recipe Exchange