Slow Cooker Tangy Italian Beef Sandwiches Food

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.

CROCK POT TANGY ITALIAN BEEF SANDWICHES

Steps:

• Spray the inside of a 4 quart crock pot with cooking spray.
• If beef is tied, remove strings and netting.
• Place the beef in the crock pot arrange onion and bell pepper slices on top.
• Sprinkle with brown sugar and pour on the dressing.
• Cover and cook on low heat for 10 to 12 hours.
• Remove beef from crock pot and using 2 forks shred the meat.
• Return shredded meat to crock pot and sprinkle with Italian seasoning, stir to mix well.
• Use a slotted spoon to remove meat from broth and serve on toasted buns with your choice of sides.

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 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 BOARDWALK ITALIAN BEEF SANDWICHES

Steps:

• Place beef and onion in a 3 1/2-quart or larger slow-cooker.
• Add water, pepper juice, salad dressing mix and garlic.
• If you have time, cover and place in refrigerator to let beef marinate for several hours, turning occasionally.
• Cover and cook on low 8-10 hours or until beef is very tender.
• Brush cut sides of rolls with some of the cooking liquid.
• Transfer beef to cutting board; slice thinly.
• Serve on rolls with arugula, sliced tomatoes and sliced peppers.

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.