Slow Cooker Zesty Italian Beef Tips Food

ZESTY ITALIAN BEEF SANDWICHES

Steps:

• Place roast in a 5- or 6-qt. slow cooker. In a small bowl, mix soup, vinegar, soy sauce and brown sugar; pour over roast. Cook, covered, on low 8-10 hours or until meat is tender., Remove roast; cool slightly. Shred meat with two forks. Return meat to slow cooker; heat through. In a small bowl, mix mayonnaise, mustard and chili sauce; spread on roll bottoms. Layer with onion, pickles, shredded beef and cheese. Replace tops.

SLOW COOKER BEEF TIPS

Steps:

• Place mushrooms and onion in a 3-qt. slow cooker. Sprinkle beef with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat; brown meat in batches, adding more oil as needed. Transfer meat to slow cooker., Add wine to skillet, stirring to loosen browned bits from pan. Stir in broth and Worcestershire sauce; pour over meat. Cook, covered, on low 6-8 hours or until meat is tender., In a small bowl, mix cornstarch and cold water until smooth; gradually stir into slow cooker. Cook, covered, on high until gravy is thickened, 15-30 minutes. Serve with mashed potatoes.

CROCK POT ITALIAN BEEF SANDWICHES

Steps:

• Place chuck roast into the bottom of a 5.5 - 6 quart crock pot then sprinkle with salad dressing mix. Add pepperoncini peppers plus a splash of juice, Giardiniera, and beef broth then lift up chuck roast pieces to get broth underneath. Place a lid on top then cook on low for 9 hours, or until meat shreds easily with a fork. Shred then place meat back into crock pot and cook on low for 1 more hour.
• Split buns in half then scoop the shredded meat mixture on top and add provolone cheese slices. Top with additional pepperoncini peppers and Giardiniera, if desired, then serve.

SLOW COOKER ITALIAN BEEF STEW

Steps:

• Whisk flour, onion powder, garlic powder, salt, and pepper together in a shallow bowl. Add beef to seasoned flour and toss to evenly coat; shake off any excess flour.
• Heat oil in a skillet over medium heat. Cook beef in hot oil until browned on all sides, 5 to 10 minutes. Transfer beef to slow cooker; add carrots, onion, potatoes, celery, and garlic.
• Whisk red wine, beef broth, tomato paste, and rosemary together in a bowl until smooth; pour over beef and vegetables.
• Cook on Low until beef and vegetables are tender, 4 to 6 hours.

ITALIAN BEEF

Steps:

• Let the meat rest at room temperature for 15 minutes (this is a good time to measure your other spices and seasonings). Season the beef all over with kosher salt.
• Heat a large skillet or Dutch oven over medium-high. Once it is hot, sear the meat on all sides until golden brown, moving it as little as possible so that it develops a nice crust (this will take about 10 minutes). Transfer to the slow cooker.
• Turn the heat to medium. Carefully splash in some of the broth and with a wooden spoon, scrape up the brown bits on the bottom of the pan (this is FLAVOR). Pour the liquid and any bits into the slow cooker on top of the beef.
• In a small bowl, stir together the seasoning ingredients: Italian seasoning, granulated sugar, garlic powder, onion powder, salt, black pepper, and thyme. Sprinkle on top of the beef.
• Add the pepperoncini peppers and juice. Add the giardiniera (do not add any giardiniera juice).
• Pour in the remaining broth.
• Cover the crockpot and cook on LOW for 8 to 10 hours, or until meat shreds easily with a fork. Shred the beef, then stir it together with the juices. Cover and cook on low for 30 additional minutes.
• To serve, split the hoagie buns and toast on a baking sheet in the oven at 350 degrees for 5 to 7 minutes (if desired). Fill with the shredded Italian beef (get plenty of that yummy, messy juice!) and top with provolone, pepperoncini, and Giardiniera as desired. Enjoy!

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.

SLOW COOKER ITALIAN BEEF

Steps:

• Salt and pepper the beef roast. Heat a large skillet over high heat with the canola oil. Add the roast and sear each side for 2-3 minutes until it forms a golden seared crust. Place the roast in a 5 quart slow cooker.
• Add the beef consommé, italian seasoning, garlic powder, italian seasoning and pepperoncini to the slow cooker. Top roast with butter slices.
• Cook on low for 8-10 hours or high for 5-6 hours. Shred the roast with a fork. Serve on hoagies topped with provolone cheese and additional pepperoncinis if desired.

SLOW-COOKER ZESTY ITALIAN BEEF TIPS

Steps:

• In 3 1/2- to 4-quart slow cooker, place beef and onions. Top with olives and tomatoes. Pour marinara sauce over top.
• Cover; cook on Low heat setting 8 to 10 hours.
• About 25 minutes before serving, cook and drain pasta as directed on package. Serve beef mixture over pasta.

ZESTY SLOW COOKER ITALIAN BEEF TIPS

Steps:

• Place the beef stew meat and frozen onions in the bottom of a crock pot. Top with the olives and sun-dried tomatoes. Evenly pour the marinara sauce over all. Cover the crock pot and cook on low heat for 5-6 hours or until the beef is tender and cooked through. Serve the beef and sauce over pasta or mashed potatoes.

ITALIAN BEEF SANDWICH

Steps:

• Drain peppers, reserving 1/4 cup liquid. Place meat in Slow Cooker sprayed with cooking spray; top with peppers, reserved liquid and dressing. Cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 4 to 6 hours).
• Remove meat from Slow Cooker, reserving peppers and 1-1/2 cups liquid in cooker. Discard excess liquid. Shred meat with 2 forks; return to cooker. Stir in cheese.
• Serve in bread.

CROCK POT ITALIAN BEEF SANDWICHES

Steps:

• Heat the oil in a large skillet over medium high heat. Add the roast to the pan and cook without turning until it is browned on one side. Flip the roast over and brown on the other side.
• Place onion in the bottom of a 6 qt slow cooker.
• Place the browned roast on top of onions. Sprinkle with Italian dressing and seasoning.
• Add broth and pepperoncini peppers with ½ cup of the juices.
• Cook on high 5-6 hours or on low 9-10 hours until beef is very tender.
• Shred beef using forks and return to the juices. Allow to cook an additional 20 minutes.
• Serve over rolls and top with pickled vegetables or peppers.

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 ITALIAN BEEF DINNER

Steps:

• Place the beef in the middle of the slow cooker.
• Add the carrots and onions to one side of the beef, and the potatoes to the other side. (see notes)
• Pour over the tomato sauce on top of the beef and vegetables.
• Sprinkle the spaghetti seasoning over everything.
• Cover and cook on HIGH for 6 hours WITHOUT opening the lid during the cooking time. (see notes)
• Shred or cut the meat for serving.
• Serve with the sauce from the slow cooker.
• Enjoy!

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.

ZESTY ITALIAN BEEF TIPS (CROCK-POT)

Steps:

• Place beef and frozen onions in 3 1/2 to 4 quart crock pot. Top with olives and pimentos. Pour marinara sauce over top.
• Cover and cook on low heat setting 8 to 10 hours or until beef is tender.
• Serve over pasta.