Moms Italian Beef In The Crock Pot Food

SLOW COOKER ITALIAN BEEF SANDWICHES

Steps:

• Spray the insert of a 6 or 7 qt slow cooker with cooking spray.
• Drain the pepperoncinis reserving three tablespoons of the liquid.
• Combine the salt, pepper, garlic powder, and Italian seasoning in small bowl.
• Trim the fat from the roast and season each side with roughly one-third of the seasonings.
• Place the roast in the slow cooker.
• Pour the tomato sauce over the roast.
• Top with the green bell peppers, onions, and pepperoncinis.
• Sprinkle the remaining third of the seasonings on top as well as the reserved pepperoncini liquid.
• Place the lid on the slow cooker and cook on low for 10 to 12 hours or on high for 5 to 6 hours.
• Preheat oven to 250F.
• Use two forks to shred the meat. It should be so tender that it basically just falls apart.
• Using a pair of tongs or a slotted spoon, place the shredded beef mixture along with onions and peppers on the bottom half of the rolls. Make sure you let most of the liquid drain away so your sandwiches don't get soggy.
• Top the shredded beef mixture with additional pepperoncinis if desired, and two (or more) slices of Provolone cheese. Place in oven just until cheese melts. Serve immediately.

MOM'S ITALIAN BEEF SANDWICHES

Steps:

• In a large skillet, brown each roast in oil on all sides. Drain. Transfer meat to a 7-qt. slow cooker. Combine the water, onion, garlic, salad dressing and gravy mixes, pepper flakes, Italian seasoning and Worcestershire sauce; pour over beef. Cover and cook on low for 8-10 hours or until meat is tender. , Remove beef; cool slightly. Skim fat from cooking juices. Pour juices into a large bowl. Shred beef with 2 forks; add to bowl. Using a slotted spoon, place 1/2 cup on each bun. Top with cheese and giardiniera if desired. Freeze option: Cool meat and juices; transfer to freezer containers. Freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a Dutch oven; heat through. Using a slotted spoon, place 1/2 cup on each bun. Top with cheese and giardiniera if desired.

BEST EVER SLOW COOKER ITALIAN BEEF ROAST

Steps:

• Place beef chuck roast into a slow cooker and scatter onion quarters around the meat. Pour the beef broth over the meat and sprinkle the au jus mix, Italian salad dressing mix, salt, and black pepper over the roast.
• Cover cooker, set on Low, and cook until meat is very tender, 6 to 8 hours.

CROCK POT ITALIAN BEEF

Steps:

• Place roast in crock pot.
• Add onion and/or peppers if you like.
• Sprinkle dry mix over the top of all.
• Cook on low for 24 hours. (Note: NO liquids at all. The moisture stays trapped in the crockpot as long as you don't open it up.).

ITALIAN BEEF IN THE CROCK POT

Steps:

• Place beef roast in the crock pot.
• Mix together the dried herbs in a bowl and sprinkle over the roast.
• Sprinkle the minced garlic over the roast.
• Pour the jar of pepperocini peppers (including the juice) over the roast.
• Cover and cook on high 6-8 hours.
• Shred with fork and serve on French rolls or with vegetables.

CROCK POT ITALIAN BEEF

Steps:

• Arrange the onions and garlic in the bottom of a slow cooker. Set aside.
• Pat beef dry and season with kosher salt and black pepper on all sides.
• Heat oil in a large pot or Dutch oven over medium-high heat. Place beef in the pot and sear for about 5-7 minutes on each side, or until browned all over. Transfer beef to the slow cooker (on top of the onions and garlic).
• Pour the beef broth into the Dutch oven; turn the heat down to medium. Using a wooden spoon, scrape up any browned bits from the bottom of the pot. These bits add a lot of flavor to the broth!
• Pour beef broth over the roast. Add Worcestershire sauce and sprinkle with dry Italian salad dressing mix. Add pepperoncini to the slow cooker, along with 1 tablespoon of liquid from the jar.
• Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours.
• Shred the beef with two forks (it should practically fall apart when it's done). Discard any big fatty pieces. Stir the shredded beef into the juices in the pot.
• To assemble sandwiches: split the hoagie rolls in half and toast lightly in a 350°F for 5 to 7 minutes. Add beef to each roll and top with provolone. Return to the oven just until cheese melts. Top with giardiniera and serve!

SLOW COOKER ITALIAN BEEF

Steps:

• Combine roast beef, dry dressing mix, pepperoncini, and beef broth in a slow cooker. Cook over medium-high heat until hot, about 1 hour.

SLOW COOKER ITALIAN BEEF FOR SANDWICHES

Steps:

• Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
• Place roast in slow cooker, and pour salad dressing mixture over the meat.
• Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

MOM'S CROCK POT BEEF STEW

Steps:

• Put tomato sauce in slow cooker to be warming up. Add 1 cup of water and kitchen bouquet, Mix.
• In a bowl mix flour and season salt. Cut stew meat into thirds leaving marble but cutting off any excess fat around edges. Put meat into flour mixture as you cut it. When all meat is cut cover meat with flour mixture.
• Cut up onion.
• In deep frying pan put 1/4 Cup olive oil on medium high heat and add onions and meat. Discard remaining flour mixture after meat and onions are browned. Drain in colander to get off excess oil then put in slow cooker.
• Cut up carrots in 3-5 pieces diagonally and add them to slow cooker. Cut up potatoes and add them to slow cooker.
• Add another Cup of water and Worcestershire sauce. Mix.
• Add sugar. Add corn and peas.
• Cook about 6 hours or until potatoes are done.

ITALIAN BEEF (CROCK POT)

Steps:

• Place in crock pot in order given and add enough water to cover roast. If starting the night before, cook on low. If starting in the morning, cook on high until beef shreds easily (for me, 8 hours). Serve on hard rolls with mozzarella.

CROCK POT ITALIAN BEEF

Steps:

• Put all ingredients into crock pot.
• Cook on low for 8 hours or more.
• Break up meat and serve on Deli rolls.