Slow Cooker Italian Beef Sandwiches Ii Food

ITALIAN SLOW COOKER BEEF SANDWICHES WITH GIARDINIERA AIOLI

Steps:

• For the beef: Combine the chuck, bell peppers, onions, garlic, tomatoes, Italian seasoning, fennel seeds, 2 1/2 teaspoons salt, and some pepper in a slow cooker. Cook on the low setting for 8 hours. Use a ladle to remove some of the excess fat from the surface, then coarsely shred the beef with two forks. Season with salt and pepper.
• For the aioli: Place the egg, garlic and Dijon in a food processor and pulse to combine. With the motor running, add the olive oil and vegetable oil in a very slow steady stream until it is all incorporated. Add the in the giardiniera to the food processor and pulse until chopped. Season with salt and pepper.
• Spread about 2 tablespoons of the aioli on both sides of the bread and then make sandwiches with the shredded beef. Serve immediately.
• In a small bowl, mix together the basil, marjoram, oregano, parsley, granulated garlic, rosemary, thyme and red pepper flakes. Store in a jar with a tight-fitting lid.

SLOW COOKER ITALIAN BEEF SANDWICHES

Steps:

• Place beef roast in slow cooker and sprinkle dressing mixes, Italian seasoning, and salt over the roast.
• Top roast with diced onion and pepperoncini and pour beef consomme over the top.
• Cover slow cooker and cook for 8-10 hours on low or until the roast is tender and shred easily.
• Remove roast from slow cooker and shred into bite-sized pieces. Place shredded beef back into cooking juices, cover and simmer for an additional 30 minutes to allow flavors to meld.
• Toast rolls and top with shredded beef and a slice of provolone cheese. Top with additional pepperoncini or hot peppers if desired.

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.

SLOW COOKER ITALIAN BEEF SANDWICHES

Steps:

• Place roast in a 5 quart slow cooker.
• Combine the broth, beer (or additional broth), water, vinegar, soup mix, salad dressing mix, garlic, oregano, and basil; pour over roast.
• Cover and cook on low for 7-8 hours or until meat is tender.
• Remove roast. When cool enough to handle, shred meat, using two forks.
• Return to slow cooker and heat through.
• Using a slotted spoon, spoon shredded meat onto each roll.
• Serve juices as a dipping sauce.

SLOW COOKER TANGY ITALIAN BEEF SANDWICHES

Steps:

• Spray inside of 3- to 4-quart slow cooker with cooking spray. If beef is tied, remove strings or netting. Place beef in cooker.
• Sprinkle with brown sugar. Pour dressing over beef.
• Cover and cook on Low heat setting 10 to 12 hours.
• Remove beef from cooker; place on cutting board. Shred beef, using 2 forks.
• Return beef to cooker; add Italian seasoning and mix well.
• Using slotted spoon to remove beef from cooker, fill each bun with about 1/3 cup beef. Serve with remaining juices.

SLOW-COOKER ITALIAN BEEF SANDWICHES

Steps:

• In a 6-qt. stockpot, heat 3 tablespoons oil over medium-high heat; brown roast on all sides. Sprinkle with 2 teaspoons each salt and pepper. Transfer to a 6-qt. slow cooker., Add onions to stockpot; cook and stir until lightly browned, 2-3 minutes Add garlic; cook 30 seconds longer. Add wine; cook 3-5 minutes, stirring to loosen browned bits from pan. Stir in stock, thyme, Italian seasoning and pepper flakes; transfer to slow cooker. Cook, covered, on low until beef is tender, 7-9 hours., About 1/2 hour before serving, preheat oven to 350°. Place peppers in a 15x10x1-in. baking pan. Drizzle with remaining oil. Sprinkle with garlic powder and the remaining salt and pepper; toss to coat. Roast until softened, 15-20 minutes, stirring halfway., Remove roast; cool slightly. Strain cooking juices into a small saucepan, reserving strained mixture and removing thyme stems. Skim fat from juices; heat through and keep warm. Coarsely shred beef with 2 forks; stir in reserved strained mixture. If desired, moisten beef with some of the cooking juices., To serve, preheat broiler. Arrange buns on baking sheets, cut side up. Broil 3-4 inches from heat until lightly toasted. Remove from oven; top each bun with 2/3 cup beef mixture and 1 slice cheese. Broil until cheese is melted, about 30 seconds., Top with peppers and, if desired, giardiniera. Serve with cooking juices for dipping.

ITALIAN BEEF SANDWICHES II

Steps:

• Roast rump roast on rack in open roasting pan in 350 degrees oven, allowing about 40 minute s per pound.
• Roast will be rare. Cool and slice very thin.
• To drippings in pan, add water and 1 bouillon cube for each cup of water.
• Add marjoram, thyme, oregano, salt, pepper, Tabasco sauce, Worcestershire sauce, garlic and green pepper.
• Simmer 15 minutes.
• Add thinly sliced beef and marinate in gravy in refrigerator overnight. When ready to serve, bring mixture to simmer on top of stove. Do not boil, only heat through.
• Serve on Italian bread.

SLOW COOKER ITALIAN BEEF SANDWICHES II

Steps:

• 1. Combine all ingredients, except beef, in a saucepan. Stir well and bring to a boil. (can also microwave for a few minutes)
• 2. Cut roast into pieces and place in slow cooker.
• 3. Pour dressing mixture over meat. Cover and cook on low for 8 to 10 hours or on high for 4 or 5 hours.
• 4. When meat is tender, cool slightly. Shred and return to juices. Heat through and allow the juices to soak into the meat. Add some broth if you want it to be a little more juicy.
• 5. Serve on crusty rolls with sauteed red and green peppers and giardiniera or pepperoncini. (Can lay pepper strips on top of meat once you've returned it to the crockpot after shredding.)