Da Beef Italian Pot Roast Sandwich Recipes

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SLOW COOKER ITALIAN BEEF FOR SANDWICHES



Slow Cooker Italian Beef for Sandwiches image

This makes a sandwich similar to one I used to get at a local restaurant when I lived in a suburb of Chicago. My all time favorite! Serve on crusty rolls with roasted sweet or hot peppers, if desired.

Provided by MAUREENBURR

Categories     World Cuisine Recipes     European     Italian

Time 12h15m

Yield 10

Number Of Ingredients 11

3 cups water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (5 pound) rump roast

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.

Nutrition Facts : Calories 318.2 calories, Carbohydrate 1.6 g, Cholesterol 100.4 mg, Fat 15.8 g, Fiber 0.2 g, Protein 39.4 g, SaturatedFat 5.6 g, Sodium 819.1 mg, Sugar 1.1 g

CROCK POT ITALIAN BEEF SANDWICHES



Crock Pot Italian Beef Sandwiches image

Crock Pot Italian Beef Sandwiches are the 5-ingredient crock pot version of the popular hot sandwich recipe. This easy dinner recipe is a crowd-pleaser!

Provided by Iowa Girl Eats

Categories     entree, kid friendly, sandwiches and burgers

Yield serves 6

Number Of Ingredients 7

3lb chuck roast, trimmed of visible fat and cut into large hunks
1 envelope Good Seasons Zesty Italian salad dressing mix (SEE NOTE FOR GF)
8oz pepperoncini pepper slices + splash of juice (plus extra for serving)
8oz Giardiniera (Chicago-Style Italian Sandwich Mix,) drained (plus extra for serving)
14.5oz can beef broth
provolone cheese slices
hoagie buns

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.

"DA BEEF" ITALIAN POT ROAST SANDWICH



"I love Chicago Italian beef sandwiches, so I started with the classic, then put my spin on it," says Jeff.

Provided by Food Network Kitchen

Time 4h30m

Yield 6 servings

Number Of Ingredients 16

1 boneless beef chuck-eye roast (about 3 1/2 pounds)
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
1 onion, roughly chopped
1 tablespoon dried Italian seasoning
2 teaspoons red pepper flakes
6 cloves garlic, roughly chopped
1/2 cup dry red wine
5 cups beef stock
2 sprigs fresh thyme
4 green bell peppers, cut into strips
2 tablespoons extra-virgin olive oil
1 teaspoon granulated garlic
Kosher salt and freshly ground pepper
6 soft hoagie rolls, split
Oil-packed hot giardiniera, for topping

Steps:

  • Make the pot roast: Preheat the oven to 300 degrees F. Liberally sprinkle the entire beef roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Add the roast and cook until browned and caramelized all over, 3 to 4 minutes per side (reduce the heat if the fat begins to smoke). Transfer to a plate and reduce the heat to medium.
  • Add the onion to the pot and sauté, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning and red pepper flakes and sauté until fragrant, another minute. Add the garlic and sauté until fragrant, about 30 seconds. Deglaze with the red wine and cook until reduced by half, about 2 minutes. Add the beef stock and thyme and bring to a simmer. Adjust the seasoning of the jus. Return the beef roast to the pot along with any accumulated juices. Cover, place in the oven and cook, turning the roast every 30 minutes, until very tender, 3 1/2 to 4 hours. Transfer the roast to a cutting board and tent with foil. Increase the oven temperature to 350 degrees F.
  • Strain the jus through a fine-mesh strainer into a bowl and return to the pot. Bring to a simmer and adjust the seasoning if necessary. Once the meat is cooled a bit, pull it apart into smaller chunks; return to the jus and reserve until ready to build the sandwiches.
  • Meanwhile, cook the peppers: Toss the green bell pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until soft, about 20 minutes.
  • Build the sandwiches: Place some beef on each hoagie roll, then top with the peppers and some giardiniera. Pour the warm jus into a bowl. Take each hoagie and quickly dunk it in the jus. Wrap in parchment for at least a minute to let the juices "settle," then eat away!

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