I’m not sure what strikes Bev to want certain things to eat, but first it was chicken pepperoni, then cabbage rolls and now it’s Italian Beef Sandwiches, which I had not thought about in a long time. Anyway, I went on the net and found several recipes selecting this one because it was specifically for the slow cooker and what is shown below is scaled down for the roast size we had and amended just a little.
Crockpot Italian Beef – Adapted from Allrecipes
2 cups water
1/2 teaspoon salt*
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon onion salt
1/2 teaspoon dried parsley
1/2 teaspoon garlic powder
*The spices are all a rounded ½ tsp.
1 rounded tablespoon beef base (our addition)
1 bay leaf
.7 ounce package dry Italian-style salad dressing mix
3 pound chuck roast
1. Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, salad dressing mix, and beef base in a saucepan. Stir well, and bring to a boil.
2. Place roast in slow cooker, and pour salad dressing mixture over the meat.
3.Cover, and cook on Low for 10 to 12 hours, or on High for 6 to 7 hours. When done, remove bay leaf, shred meat with a fork and add back to the juice.
According to the web, the sandwiches are served topped with a variety of things, but we opted for just sautéed peppers & onions and shredded mozzarella. The store didn’t have hoagie rolls so we just used some sandwich buns which were soft so I opted for open faced.
The cheese melted by the time I got it to the table, but I forgot to lay a slice of hot pepper cheese on the bread for a little extra flavor. All five of us thought it was delicious and a keeper recipe, especially since it was so easy to make.
Photos can be enlarged by clicking on them.
Have a great day and thanks for stopping by Almost Heaven South.
4/10/16 meal date