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I love sharing me recipes!


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Saturday, October 5, 2013

Slow Cooker Italian Beef Sandwiches ♥

Here is a perfect pot luck recipe. Slow cooker italian beef sandwiches! The recipe is actually very special and dear to my heart, my mother used to make these sandwiches when I was younger for  family get together's. She passed when I was 15, now I look back and cherish those memories of her and I in the kitchen together. I invite you to try this recipe, it's savory and adds that special touch to your own family get together, you will have your home smelling like a rustic italian restaurant in no time,so go ahead savor the smells of old Italy!  I hope you enjoy this special recipe! ♥ 

Makes 4 sandwiches
 ( you can double up the recipe for game day parties, family gatherings or pot lucks)

Ingredients  ♥ 

1 boneless beef chuck eye roast (about 3 1/2 pounds)
Kosher salt and freshly ground black pepper
2 tbs extra virgin olive oil
1 medium onion, roughly chopped
6 cloves garlic, roughly chopped
1 tablespoon dried Italian seasoning
1 teaspoon crushed red pepper
1/2 cup dry red wine
3 cups beef stock
2 sprigs fresh thyme
4 green bell peppers, seeded and cut into strips
 2 tablespoons olive oil

 1 teaspoon granulated garlic
 Kosher salt and freshly ground black pepper
 4 soft, hinged sub or hoagie rolls
 4 slices Provolone or mozzarella ( for garnish optional) 

 Hot Giardiniera

Directions ♥
    Season the entire roast with salt and pepper. Heat the oil in a Dutch oven over medium-high heat until shimmering but not smoking. Brown the roast on all sides, and transfer the roast to your slow-cooker insert.
    Reduce heat to medium. Add onions and saute, stirring occasionally until just beginning to brown. Add the garlic, and saute until fragrant, about 30 seconds. Transfer to slow cooker.
    Increase heat to medium-high, and add red wine to the Dutch oven. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Simmer for about 5 minutes. Add the stock, and bring back to a simmer. Add Italian seasoning, crushed red pepper, and fresh thyme. Pour the mixture into your slow cooker.
    Set your slow cooker to low, cover, and cook until tender, about 8 hours. (Or, set your slow cooker to high, and cook for 5 to 6 hours.) The meat should fall apart easily.
  If you don't want a lot of dunking sauce...  Transfer the roast to a baking dish, and tent with foil to keep it warm. Shred the meat with two forks, and put it back in the slow cooker with the jus. Then jump ahead to step 9.
    If You Love a lotta dunk in your sandwich.... Strain the liquid remaining in the slow cooker (your jus) through a fine mesh strainer into a bowl. (Let it set for 5 minutes, if you want to skim the fat.) Pour the liquid into a saucepan, and bring it to a simmer over medium heat. Taste and adjust the seasoning, if necessary.
    Grab two forks, and pull the beef apart into smaller chunks. Add just enough jus to keep it moist, and re-cover the meat with aluminum foil until you’re ready to build your sandwiches.
    For the Sweet Peppers: Preheat the oven to 350 degrees F. Toss the pepper strips with oil, granulated garlic and salt and pepper on a baking sheet. Roast the peppers, stirring halfway through, until lighter in color and soft, about 20 minutes.
    Now let's build the sandwich: Simmer the jus until very flavorful and hot. Place some beef on a roll. (If you’re adding cheese, set your oven to broil, place the cheese slices over the beef, and broil until the cheese melts, about 30 seconds.) Add some sweet peppers and hot giardiniera. Serve with the hot jus for dunking.enjoy! ♥

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