Shredded Italian Beef In The Crockpot Food

SLOW COOKER SHREDDED ITALIAN BEEF

Steps:

• Spray slow cooker insert with cooking spray. Add vinegar, dried onion, garlic powder, red pepper flakes, chopped pepperoncini peppers, and banana pepper rings to bottom of slow cooker. Stir to combine.
• Add beef chuck roast on top of spice mixture, season both sides with salt and black pepper. Top with butter.
• Place lid on slow cooker and cook on LOW for 8 hours. Remove beef from slow cooker and shred. Return to slow cooker to soak up any residual juice and serve.

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.).

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.

ITALIAN SHREDDED BEEF SANDWICHES

Steps:

• Cut roast in half. Place in a 4-qt. slow cooker. Combine the water with salad dressing and au jus mixes; pour over meat. Top with onion and chilies., Cover and cook on low for 9-11 hours or until meat is tender. Remove meat. When cool enough to handle, shred meat with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Serve on rolls. Freeze option: Freeze individual portions of cooled meat mixture and juices freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve on rolls.

SHREDDED ITALIAN BEEF IN THE CROCKPOT

Steps:

• Combine broth and all seasonings in a saucepan. Stir well and bring to a boil.
• Put meat in a crock pot and pour dressing mixture on top.
• Cover and cook on low for 10-12 hours or on high 4-5 hours.
• Remove bay leaf and shred meat an hour or so before serving. Great served on a hoagie bun with Provolone cheese melted on top.

SLOW COOKER ITALIAN SHREDDED BEEF HOAGIES

Steps:

• In 4 to 5 quart slow cooker, place onions.
• Place beef on onions.
• In small bowl mix diced tomatoes and tomato paste, pour over beef.
• Cover aand cook on Low heat setting 8 hours.
• Remove beef from cooker, place on cutting board.
• Use 2 forks to pull beef into shreds.
• Return beef to cooker.
• Spoon about 1/2 cup beef mixture onto each bun.
• Top with 1/4 cup cheese.

ITALIAN SHREDDED BEEF

Steps:

• Brown the beef in a small amount of oil until nice and brown.
• Add the remaining ingredients.
• Simmer until the beef is very tender and starts to shred, a MINIMUM of 3 hours.
• Check as it simmers to make sure it doesn't dry out.
• Adding more water, wine, or beef broth as needed.
• But not until necessary.
• Serve on crusty hard rolls.
• We sometimes like to add sauteed pepper strips and a slice of Provolone cheese.