Posted: 1/22/2010 7:53:35 PM EDT
| anyone have a good recipie? |
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This is the one that I use.
Chuck roast- however many pounds you want Italian dressing season mix- 1 oz for every pound beef broth- enough to cover pan and then a little more. Peppercini peppers-to taste ( more the better) 
put roast in pan with seasoning and broth, cover and put in oven at 350 for 4-6 hours. Halfway through cooking add peppers and liquid from peppers. Finish cooking until roast is fork tender. Allow meat to rest a little, shred the meat with a fork, put it on a good roll with some provolone and enjoy. Side note: when I make this I usually make 30 pounds plus because I work in foodservice. So your times may need adjusted. I have never made it with just one 3-4 pound roast. But it really is good. It may not be the sliced kind either but not everyone has a slicer so anyone can do it. Also it seems like you are using way to much dressing mix but I used less than that last time I did it and thought it wasn't enough. Enjoy! |
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Whenever we get a whole tenderloin, what can't be used for barrel cut steaks I use for Italian Beef.
Slice thin and season with salt, pepper, onion powder, garlic powder, dried basil and dried oregano. Place in ziplock bag in refrigerator for a day or two. After setting, if not to be used right away,freeze. Cook in a skillet with a little olive oil. |
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Quoted: This is the one that I use. Chuck roast- however many pounds you want Italian dressing season mix- 1 oz for every pound beef broth- enough to cover pan and then a little more. Peppercini peppers-to taste ( more the better) put roast in pan with seasoning and broth, cover and put in oven at 350 for 4-6 hours. Halfway through cooking add peppers and liquid from peppers. Finish cooking until roast is fork tender. Allow meat to rest a little, shred the meat with a fork, put it on a good roll with some provolone and enjoy. Side note: when I make this I usually make 30 pounds plus because I work in foodservice. So your times may need adjusted. I have never made it with just one 3-4 pound roast. But it really is good. It may not be the sliced kind either but not everyone has a slicer so anyone can do it. Also it seems like you are using way to much dressing mix but I used less than that last time I did it and thought it wasn't enough. Enjoy! Damn. |
| We normally take an average sized roast, throw it in the crock pot, add a can of campbell's beef consume in with it, add a bunch of italian spices (mix your own or just buy a premix), can of sliced pepperoncinis, chopped onion, and top it off with some water. Let it cook in the crock pot a couple of hours until you can't take it anymore from the smell, pull it out, let it rest, shred with a fork and throw it on a sandwich roll with some provolone cheese. |