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Italian Beef for Sandwiches

5 pounds chuck roast
2 cups water
juice from a jar of mild pickled pepper slices (reserve peppers)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon onion powder
1/2 teaspoon garlic powder (or 1 teaspoon minced garlic)
1 package dry Italian salad dressing mix
2 onions, sliced into rings
1 tablespoon olive oil
reserved pickled peppers

Trim excess fat from roast. Place roast in slow cooker. Mix water and juice from pickled peppers with salt, pepper, oregano, basic, onion powder, garlic, and salad dressing mix. Pour over roast. Cover and cook on low 8 - 10 hours. (easily done overnight) Remove meat, allow to cool slightly and shred, discarding any fat.

Sauté onion rings in olive oil until soft.

Return shredded meat to broth in slow cooker, add the onions and reserved pickled peppers. Cook on high until heated through, 15 minutes to 1/2 hour. Use a slotted spoon to serve. May be frozen.

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