Moms Italian Beef In The Crock Pot Recipes

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MOM'S ITALIAN BEEF SANDWICHES



Mom's Italian Beef Sandwiches image

My mom made the best Italian beef. I've added to it over the years, but it's still her recipe. She made these sandwiches for family reunions, and there were never leftovers. -Mary McVey, Colfax, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 8h20m

Yield 16 servings.

Number Of Ingredients 16

1 boneless beef rump roast or bottom round roast (2 pounds), halved
1 boneless beef chuck roast (2 pounds), halved
1 beef sirloin tip roast (1 pound)
2 tablespoons canola oil
2 cups water
1 medium onion, chopped
4 garlic cloves, minced
2 envelopes Italian salad dressing mix
1 envelope zesty Italian salad dressing mix
1 envelope (0.87 ounce) brown gravy mix
1 to 2 tablespoons crushed red pepper flakes
1 tablespoon Italian seasoning
2 teaspoons Worcestershire sauce
16 hoagie buns, split
Sliced provolone cheese, optional
Giardiniera, optional

Steps:

  • In a large skillet, brown each roast in oil on all sides. Drain. Transfer meat to a 7-qt. slow cooker. Combine the water, onion, garlic, salad dressing and gravy mixes, pepper flakes, Italian seasoning and Worcestershire sauce; pour over beef. Cover and cook on low for 8-10 hours or until meat is tender. , Remove beef; cool slightly. Skim fat from cooking juices. Pour juices into a large bowl. Shred beef with 2 forks; add to bowl. Using a slotted spoon, place 1/2 cup on each bun. Top with cheese and giardiniera if desired. Freeze option: Cool meat and juices; transfer to freezer containers. Freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a Dutch oven; heat through. Using a slotted spoon, place 1/2 cup on each bun. Top with cheese and giardiniera if desired.

Nutrition Facts : Calories 450 calories, Fat 16g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 969mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 1g fiber), Protein 37g protein.

SLOW COOKER ITALIAN BEEF SANDWICHES



Slow Cooker Italian Beef Sandwiches image

Load up on the delicious flavor of these Slow Cooker Italian Beef Sandwiches! A handful of ingredients are all you need to pull this amazing dinner off. Great for game day or an easy weeknight dinner!

Provided by Trish - Mom On Timeout

Categories     Entree

Time 10h10m

Number Of Ingredients 11

4 lb boneless beef chuck pot roast
2 tsp salt
1 tsp pepper
1 tsp garlic powder
2 tsp Italian seasoning
15 oz tomato sauce
2 green bell peppers, (sliced)
2 yellow onions, (sliced)
12 oz jar sliced pepperoncini ((plus more for serving))
10 crusty sandwich rolls, (split and toasted)
20 slices Provolone cheese

Steps:

  • Spray the insert of a 6 or 7 qt slow cooker with cooking spray.
  • Drain the pepperoncinis reserving three tablespoons of the liquid.
  • Combine the salt, pepper, garlic powder, and Italian seasoning in small bowl.
  • Trim the fat from the roast and season each side with roughly one-third of the seasonings.
  • Place the roast in the slow cooker.
  • Pour the tomato sauce over the roast.
  • Top with the green bell peppers, onions, and pepperoncinis.
  • Sprinkle the remaining third of the seasonings on top as well as the reserved pepperoncini liquid.
  • Place the lid on the slow cooker and cook on low for 10 to 12 hours or on high for 5 to 6 hours.
  • Preheat oven to 250F.
  • Use two forks to shred the meat. It should be so tender that it basically just falls apart.
  • Using a pair of tongs or a slotted spoon, place the shredded beef mixture along with onions and peppers on the bottom half of the rolls. Make sure you let most of the liquid drain away so your sandwiches don't get soggy.
  • Top the shredded beef mixture with additional pepperoncinis if desired, and two (or more) slices of Provolone cheese. Place in oven just until cheese melts. Serve immediately.

Nutrition Facts : Calories 558 kcal, Carbohydrate 9 g, Protein 50 g, Fat 36 g, SaturatedFat 18 g, Cholesterol 163 mg, Sodium 1331 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

MOM'S ITALIAN BEEF BARLEY SOUP



Mom's Italian Beef Barley Soup image

The best beef barley soup. Thickens with just the barley. Tastes best in the slow cooker. Serve topped with parmesan cheese and with a salad.

Provided by RUSTEE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 5h10m

Yield 6

Number Of Ingredients 7

2 pounds cubed beef chuck roast
5 cups water
4 cubes beef bouillon, crumbled
½ onion, chopped
1 (8 ounce) can tomato sauce
¾ cup uncooked pearl barley
salt and pepper to taste

Steps:

  • In a slow cooker, combine beef, water, bouillon, onion, tomato sauce, barley, salt and pepper.
  • Cover, and cook on Low for 5 hours.

Nutrition Facts : Calories 512.2 calories, Carbohydrate 35.4 g, Cholesterol 107.4 mg, Fat 27.8 g, Fiber 5 g, Protein 29.7 g, SaturatedFat 11.1 g, Sodium 884.1 mg, Sugar 2.6 g

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