Italian Beef -- Fantastico

Gary Hancq

By
@SidEFied

Family and friends tell me this beats the Best of the Best of those served in the Chicagoland/Suburban Area. And I'm always asked "Where's the Beef"? Warm up the Crock Pot. I gleaned this from my house cleaner Carol H.


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Comments:

Serves:

8 to 10 Sandwiches

Prep:

40 Min

Cook:

5 Hr

Method:

Slow Cooker Crock Pot

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is such a tender and tasty meat!  I substituted a can of beer for one of the cans of beef broth as Gary suggests, and it really added to the flavor. We opted to cool the meat in the fridge overnight which made it very easy to slice and serve. When it came time for sandwich assembly I chose a delicious roll from my grocer’s bakery and added a layer of cheese.  Very enjoyable!

Ingredients

3 to 4 lb
beef roast -- top or bottom round, rump or eye of round
3 can(s)
beef broth or to cover
1 pkg
dry italian salad dressing mix (good seasons original - not the zesty)
3 clove
garlic fresh or 2 teaspoons powder
1 1/2 Tbsp
italian seasoning dry (additional)
1 jar(s)
pepperoncini peppers whole (small jar) include 1/2 jar of the juice
salt and pepper
french rolls -- warmed or toasted underside
crock pot

I PREPARE THIS AT LEAST A DAY AHEAD

Directions Step-By-Step

1
Prepare a day or two in advance. Season and rub the roast with the dry Italian Salad Dressing mix.
2
Place Roast in Crock Pot along with the three cans of Beef Broth to almost cover. You could substitute one can of beer for a can of broth. Top Round and Eye of Round are more tender and will take slightly less cooking time.
3
Add the small jar of whole Pepperoncini and 1/2 the jar of juice, along with the Garlic and additional dry Italian Seasoning. Six to eight peppers and 1/2 to 2/3 cup of
the juice.
4
Crock Pot for 4 to 6 hours on high, or all day if you have a Crock Pot that automatically adjusts.
5
When Beef is cooked I remove from juice and refrigerate Roast (to firm up for slicing) and juices overnight. I prefer it sliced but if cooked longer you could shred.
6
Next morning remove Roast and slice thin. Return to juices, and refrigerate or place Roast and juices back into Crock Pot to warm and serve. I use meat slicer but can almost do as well with a knife.
7
To show to the extent, I am opinionated -- The only way to serve Italian Beef Sandwiches is on a good, firm full bodied rectangular bread or roll. "Earth Grains" makes my favorite in their "San Francisco Style French Rolls", 6 to a package. Baguettes sliced to 5" length, are a reasonable substitute. A Hamburger Bun or Kaiser Roll will not do it for me.
8
My favorite accompaniments are "Giardiniera" an Italian condiment of Celery, Onions and Peppers that comes in mild, medium or hot variety. Giardiniera and chopped raw onion make the sandwich for me, along with a small bowl of the juice for dipping. My Better Friends get to take some home. Ciao!

About this Recipe

Course/Dish: Beef, Sandwiches
Main Ingredient: Beef
Regional Style: Italian