I’m a big fan of Italian beef but Bev is just so-so on it, so while she is in FL, I thought it would be a good Thursday night meal for our friends. I looked at several recipes on line and because it contained sliced pepperoncini peppers and giardiniera, I opted to use it. The recipe comes from Kristin on her Iowa Girl Eats blog and the original recipe can be found there along with more pics like this one.
The original recipe calls for a 3 lb. chuck roast but since I had 4½ lbs. after trimming, I adjusted the ingredients to get the recipe below.
Italian Beef Sandwiches – Adapted from Iowa Girl Eats
4½ lb trimmed chuck roast
1½ envelope Good Seasons Zesty Italian salad dressing mix
12 oz pepperoncini pepper slices + splash of juice (plus extra for serving)
6 oz giardiniera (Chicago-Style Italian Sandwich Mix,) drained (plus extra for serving)
20 oz beef broth
provolone cheese slices
1, Trim the chuck roast and remove as much fat as you can – this will result in cutting the roast into chunks.
2. Add giardiniera & pepperoncini peppers plus a splash of juice into the bottom of a large crock pot.
3. Place chuck roast into pot then sprinkle with salad dressing mix and add beef broth.
4. Place a lid on top then cook on low until the meat will shred easily (about 11 hours for Larry’s).
5. Check and submerge any meat surfaces that are exposed and air cooking,
6. Remove meat to a dish, shred with two forks, then place meat back into crock pot and cook on low for 1 more hour.
7. 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. (In Chicago they will likely dip the cut sides of the bun into the broth before building the sandwich and sometimes the whole assembled sandwich).
I’m watching my carbs so I didn’t eat a sandwich but rather plated some meat and broth, then the cheese, then some more meat and cheese and finally peppers and giardiniera. I thought it was very good, unless you don’t like the tang from the vinegar in the peppers, but I do. The next time I make it for others, I’ll only add a few for a hint of tanginess.
Photos can be enlarged by clicking on them and the blue words are links.
Have a great day and thanks for stopping by Almost Heaven South.
11/12/20 meal date