Mels Italian Beef Recipes

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ITALIAN BEEF



Italian Beef image

Provided by Food Network

Categories     main-dish

Time 5h30m

Yield about 12 sandwiches

Number Of Ingredients 16

4 ounces dried basil
2 ounces dried oregano
1 ounce black pepper
1 ounce garlic powder
1 ounce onion powder
1/2 ounce kosher salt
1 quart beef stock
One 6- to 7-pound eye-of-round beef roast, trimmed
5 ounces beef base
2 ounces black pepper
8 cloves garlic
3 celery stalks, chopped
2 bay leaves
2 large onions, with skins, chopped
Hoagie rolls, for serving
1 quart hot or mild giardiniera, for serving

Steps:

  • For the dry rub: Mix together the basil, oregano, pepper, garlic powder, onion powder and salt.
  • For the meat: Preheat the oven to 350 degrees F.
  • Add the beef stock and 1 quart water to a roasting pan. Place the beef roast on a perforated pan and set into the roasting pan. Coat the entire roast with the dry rub. Cover tightly with foil and place in the oven. Cook until the center of the roast reaches 140 degrees F, about 30 minutes per pound.
  • Refrigerate the roast for at least 2 hours (the beef must be cold to slice properly). Slice as thinly as possible.
  • For the gravy: While the beef is cooking, combine the beef base, black pepper, garlic, celery, bay leaves, onions and 1 gallon cold water in a stockpot. Bring to a boil, then reduce the heat and simmer for at least 1 hour. (The longer the gravy simmers, the stronger it gets.) Strain and keep hot.
  • To serve, drop a portion of sliced beef into the hot gravy; heat until hot, 1 to 2 minutes. Place the beef on a hoagie roll, add some giardiniera and enjoy.

ITALIAN BEEF



Italian Beef image

"I make this beef in the slow cooker when I'm having a party so I don't have to spend the whole time in the kitchen," reports Lori Hayes, Venice, Florida. "The meat smells so delicious, I can hardly keep my husband from helping himself ahead of time!" For a robust sandwich, serve the shredded beef on a roll spread with horseradish sauce.

Provided by Taste of Home

Categories     Dinner

Time 10h5m

Yield 14 servings.

Number Of Ingredients 6

1 beef top round roast (4 pounds)
2 cups water
2 tablespoons Italian seasoning
1 teaspoon each salt, dried oregano, dried basil, garlic powder, dried parsley flakes and pepper
1 bay leaf
14 French rolls (5 inches long)

Steps:

  • Cut roast in half; place in a 5-qt. slow cooker. Combine the water and seasonings; pour over roast. Cover and cook on low for 10-12 hours or until meat is very tender. Discard bay leaf. Remove meat and shred with a fork. Skim fat from cooking juices; return meat to slow cooker. Serve on rolls.

Nutrition Facts : Calories 386 calories, Fat 11g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 557mg sodium, Carbohydrate 36g carbohydrate, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges

EASY ITALIAN BEEF (MAKE-AHEAD FREEZER MEAL)



Easy Italian Beef (Make-Ahead Freezer Meal) image

This recipe couldn't be easier. It's moist, tender, and full of flavor-it tastes better than pot roast! This slow cooker dish was created as a make-ahead freezer meal, but can easily be made from start to finish at one time (see Notes). Serve on crusty Italian bread and turn leftovers into a tasty ragu sauce!

Provided by Allrecipes

Categories     Slow Cooker Beef Main Dishes

Time 5h10m

Yield 8

Number Of Ingredients 4

1 (3 pound) boneless beef chuck roast
1 (16 ounce) jar whole pepperoncini peppers
1 (.6 ounce) package dry Italian-style salad dressing mix
2 tablespoons olive oil

Steps:

  • Cut chuck roast into 5 pieces and place in a 1-gallon, resealable freezer bag.
  • Drain pepperoncinis and reserve 1/4 cup of the liquid. Add peppers to the freezer bag.
  • Whisk reserved liquid with Italian dressing mix and olive oil. Pour mixture over the beef and peppers. Tightly seal the bag and mix the contents until well combined. Lay flat in the freezer and freeze for up to one month.
  • When ready to cook, remove bag from the freezer and allow contents to partially thaw until they can be broken apart, about 1 hour.
  • Empty bag into a slow cooker. Cook until meat is tender and shreds easily with a fork, on Low for 8 to 10 hours or on High for 4 to 6 hours.
  • Remove meat and shred with a fork. Return meat to the pot and serve immediately.

Nutrition Facts : Calories 479.7 calories, Carbohydrate 2.9 g, Cholesterol 122.7 mg, Fat 37.9 g, Fiber 0.5 g, Protein 29.5 g, SaturatedFat 14.4 g, Sodium 1636.6 mg

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