Crock Pot Italian Beef Sandwiches
Are you looking for a delicious and easy crock pot recipe that your entire family will devour? Crock Pot Italian Beef Sandwiches are the answer! Made with just 5 ingredients, this long-cooking crock pot recipe slow cooks all day long resulting in tender meat that easily shreds with two forks. Flavored with Italian seasoning, pickled vegetables, and melty cheese, this slow cooker supper will become a new go-to.
PRINTABLE RECIPE HERE ????????
INGREDIENTS:
3lb chuck roast, trimmed of visible fat and cut into large hunks
1 envelope Italian salad dressing mix (see notes)
8oz pepperoncini pepper slices + splash of juice, plus extra for serving
8oz Giardiniera (Chicago-Style Italian Sandwich Mix,) drained, plus extra for serving
14.5oz can beef broth
provolone cheese slices
hoagie buns
DIRECTIONS:
1. Place chuck roast into the bottom of a 5.5 - 6 quart crock pot then sprinkle with salad dressing mix. Add pepperoncini peppers plus a splash of juice, Giardiniera, and beef broth then lift up chuck roast pieces to get broth underneath. Place a lid on top then cook on low for 9 hours, or until meat shreds easily with a fork. Shred then place meat back into crock pot and cook on low for 1 more hour.
2. Split buns in half then scoop the shredded meat mixture on top and add provolone cheese slices. Top with additional pepperoncini peppers and Giardiniera, if desired, then serve.
NOTES:
- I like Simply Organic or Good Grace's gluten free Italian Dressing Mix. Good Season's Zesty Italian Salad Dressing Mix is a good option if you do not need to eat gluten free.
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Italian Beef like Portillos | The Next Best Thing to Being There
I love Portillo's Hot Dogs and Italian Beef. I have been going to Portillo's since his first location opened up in the Dog House in Villa Park, Illinois back in the 60s. Whenever I find myself back in Chicago, I have to hit my favorite pizza joints, and of course Portillo's. Everybody in Chicago has their favorite Italian Beef place, but everyone has to admit, Portillo's is a Chicago institution.
INGREDIENTS
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon onion salt
3 cups water
1 teaspoon garlic powder
1 bay leaves
1 (2/3 ounce) package Italian salad dressing mix
5 lbs. round roast (cap on)
DIRECTIONS
1 In a medium saucepan, over medium heat, combine the water, salt, ground pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf and salad dressing mix
2 Stir well and bring to a boil
3 Place roast in a slow cooker and pour mixture over the roast
4 Cover and cook on low setting for 10 to 12 hours OR high setting for 4 to 6 hours
5 Remove bay leaf and shred meat with a fork
6 Serve on Italian Rolls
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The Greatest Roast Beef Sandwich Ever (Italian Beef)
This might be the greatest sandwich I've ever made and eaten. Shoutout to The Bear.
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Working A Shift At Chicago's #1 Italian Beef Sandwich Shop | Help Wanted | Bon Appétit
Ever wonder what it's like to work a shift behind the counter at a legendary Chicago sandwich shop? Join chef and comedian Cody Reiss as he gets a crash course on what it takes to keep the operation on track at Al’s #1 Italian Beef, courtesy of owner Chris “Bones” Pacelli.
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Director: Ian Stroud
Director of Photography: Brian Wingert
Editor: Misa Qu
Host: Cody Reiss
Guest: Chris Pacelli
Coordinating Producer: Tommy Werner
Line Producer: Jen McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Casting Producer: Vanessa Brown; Thomas Giglio
Talent Booker: Cynthia Simpson
Camera Operator: Jana McLain
Assistant Camera: Shawna Gish
Audio: Dan Seiler
Production Assistant: Reggie Swoverland
Staff Editorial Consultant: Ryan Harrington
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
Graphics Supervisor: Ross Rackin
VFX: Lea Kichler
Filmed on Location at Al's Italian Beef
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Italian Braised Beef and Potatoes | Food Wishes
This Italian braised beef and potatoes is one of my favorite comfort food dishes of all time. If you crave meat and potatoes, this is simple, slow-cooked, rustic recipe is the one for you. Crusty Italian bread for soaking up the amazing sauce sold separately. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Italian Braised Beef and Potatoes, follow this link:
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REAL ITALIAN BEEF | Welcome to the Beef w/ Matty & Coco
5 WELCOME TO THE BEEF ITS BEEF TOWN @COURTNEY__STORER IS THE BEST CHEF IN THE WORLD AND NOW WE COOK AND SHOW YOU HOW TO MAKE ALL THE FOOD ON THE SICKEST SHOW @THEBEARFX ON HULU 6/23
INGREDIENTS:
4lb Top Sirloin or Top Round
2tbs Dried Oregano (Knorr preferrred)
1.5tbs Garlic Powder
1.5tbs Onion Powder
1.5tbs Dried Basil
1.5tbs Crushed Chilli Flake
1tbs Toasted black pepper
1/2c Kosher Salt
1qt Grapeseed Oil
2qt Beef Stock
2 whole heads of Garlic
2 large Carrots
2 Onion
1 whole stalk Celery
1qt Mild Giardinara
5 Green Bell Peppers
5 Turano, Gonnella, or Amoroso sandwich rolls (cut in half)
COOKING METHOD:
1. Trim fat from beef and set aside, you can always use it as the fat base if you have a food processor but if you don’t, cover the base of your pan with Grapeseed oil.
2. Season beef with salt and pepper. In a large rondeau heat Grapeseed oil under medium / high heat. Sear beef on all sides to brown.
3. Once browned, remove beef and rest on a half sheet tray with a cooling rack. Deglaze pan with your aromatics – the rough chopped, skin on, carrots, celery and garlic and stir with a wooden spoon to melt. Once all the fond has come up from the pan, deglaze with beef stock and stir.
4. Mix in dried herbs, bouillon, and seasonings.
5. Add beef back in with the torn or sliced green peppers, just make sure to remove all the seeds. Cook in oven set at 350 degrees for 1 hour. Checking internal temp to 140 degrees.
6. Once your beef has cooked, take it out and let it rest until cool.
7. Remove your peppers from the jus and place in to another large pot that is on very low heat, then strain your liquid to remove all the onions, celery, carrots, and garlic. Taste for seasoning and add salt if necessary.
8. Once the beef has fully cooled and rested, thinly slice the beef about half an inch thickness if you can and place it all back in the jus with the peppers.
9. Get all your buns ready to start building! Slice your bun in half and take a tong-full of your beef, lay it in gently, then stuff one of the peppers in there and top with your Giardinara. Dip each corner into the jus and wrap up your sandwich in parchment or wax paper.