*from iowagirleats.com
Ingredients:
- 3 lb chuck roast, trimmed of visible fat and cut into large chunks (3 or 4)
- 1 envelope Good Seasons Zesty Italian Salad Dressing Mix
- 8oz pepperoncini pepper slices and splash of juice
- 8oz Giardiniera (Chicago-Style Italian Sandwich Mix), drained
- 14.5oz can of beef broth (I buy a 32 oz box and use a lot more than 14.5oz)
- Provolone Cheese Slices
- Hoagie buns
Instructions:
- Place chuck roast in the botton of 5.5-6 quart crock pot, sprinkle with dressing mix.
- This is where I deviate from the recipe, I dump all the pepper slices and juices, all the giardineira stuff and add enough beef broth until my roast is covered completely. This is how I find it tastes best. If you’d like to follow the recipe, drain the two jars of stuff and only use 14.5oz of beef broth
- Cook on low for 9 hours
- Shred the meat, cook on low for another hour (it doesn’t need to, it just soaks up more of the” au jus” flavor.
- Split buns in half and create a nice little nest in the bun for the shredded meat mixture. Serve with a side of au jus and enjoy!
*I make the sammys and put the cheese on them and broil them for a few seconds until cheese is melted at this point.
Notes from Kate: My husband is from Chicago and is obsessed with Italian Beef. Next time I make him do home improvement projects all weekend, maybe I'll make these as a thank you :)
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