Slow Cooker Italian Shredded Beef Food

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.

SLOW COOKER ITALIAN SHREDDED BEEF

Steps:

• Sprinkle the trimmed beef round generously with salt and pepper. Drizzle the oil in a heavy-bottomed frying pan set over high heat. Sear all sides of the beef round for several minutes, or until browned on all sides. Use the tongs to transfer the roast to the slow-cooker. Return the pan to the burner and lower the heat to medium low. Add the onions and garlic to the pan and sautee just until fragrant. Add the beef broth, red wine, sundried tomatoes AND their oil, green olives, capers, roasted red peppers, and tomatoes and raise the heat back up to HIGH. Bring to a boil, scraping the bottom of the pan to release any of the beautiful brown bits the beef left behind. Allow the mixture to boil for one minute, then pour over the beef round in the slow cooker. Cover and cook on HIGH for 4 to 5 hours or LOW for 6 to 8 hours. Carefully transfer the beef to a rimmed plate or dish. Use two forks to shred the beef before returning it to the slow-cooker and tossing to distribute everything evenly.
• Serve over polenta, noodles, rice, or on crusty rolls.

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.

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

Steps:

• Place beef chuck roast into a slow cooker and scatter onion quarters around the meat. Pour the water 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.

SLOW COOKER SHREDDED BEEF

Steps:

• In a 6-qt. slow cooker, combine the beef, green peppers and onions. In a small bowl, combine tomato paste, brown sugar, vinegar, chili powder, salt, Worcestershire sauce and mustard. Stir into meat mixture. Cover and cook on high for 8-10 hours or until meat is tender. , Skim fat from cooking juices. Shred beef, using two forks. With a slotted spoon, place about 1/2 cup beef mixture on each bun.

SLOW-COOKER ITALIAN SHREDDED BEEF HOAGIES

Steps:

• If beef roast comes in netting or is tied, remove netting or strings. 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; cook on Low heat setting 8 to 10 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 each 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.

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.