Nates Italian Beef Recipes

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NATE'S ITALIAN BEEF



Nate's Italian Beef image

A friend of mine is a master of delicious meats and this is just one more of his amazing creations. This makes the house smell awesome and is excellent piled high on a roll with melty Provolone cheese. Oh, and don't forget the bibs...this one is messy!

Provided by kolleen1021

Categories     Roast Beef

Time 8h5m

Yield 4-5 lbs., 10-12 serving(s)

Number Of Ingredients 12

4 -5 lbs boneless beef chuck roast (butcher twine removed)
2 cups water
2/3 ounce italian seasoning mix (1 packet Good Seasons)
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons oregano
2 teaspoons basil
2 teaspoons onion powder
2 teaspoons dried parsley
2 teaspoons garlic powder
2 teaspoons red pepper flakes (or to taste)
2 bay leaves

Steps:

  • Mix all ingredients (except roast) in a large crockpot.
  • Place the roast in the crockpot and cook on low 8-10 hours or until fork tender.
  • Remove the beef and shred with two forks. Add back to the juices and enjoy.
  • NOTE: To enjoy this in the traditional Chicago-style, pile high on a crusty roll with provolone cheese slices and chopped giardiniera.

" DA BEST" CHICAGO-STYLE ITALIAN BEEF



Tender, garlicky and full of oregano 'n stuff! Start this one a day ahead; the beef slices need an overnight stay in da gravy to be at their best. And please don't overcook the roast! As it rests right out of the oven and as it's reheated it'll stop mooing! Serve on crusty Italian sandwich rolls; add sauteed peppers if you like, but too much more and it starts looking like a Philly steak 'n cheese, a whole other beast. Prep time includes overnight marinating.

Provided by EdsGirlAngie

Categories     Lunch/Snacks

Time 10h45m

Yield 7-8 serving(s)

Number Of Ingredients 13

1 (5 lb) rump roast (please don't use chuck roast, too stringy and greasy)
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon coarse-grind black pepper
2 cups boiling water
2 beef bouillon cubes
2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon coarse-grind black pepper, to taste
1 teaspoon Tabasco sauce
8 garlic cloves, minced
2 tablespoons Worcestershire sauce
salt (bouillon can be salty, taste first!)

Steps:

  • Preheat oven to 325°F.
  • Sprinkle the roast with garlic powder, oregano and pepper, then cook roast, uncovered, in a shallow roasting pan, about 30 minutes per pound.
  • Roast will be very rare-- don't overcook it!
  • Let cool slightly, then thinly slice.
  • Add to the roast's pan drippings: the boiling water, bouillon cubes, oregano, thyme, pepper, Tabasco sauce, garlic and Worcestershire sauce.
  • Simmer for 20 minutes, scraping up the browned bits.
  • Taste for salt and add some if you wish.
  • Add the sliced beef; cover and marinate in da gravy overnight.
  • Reheat the next day and serve in crusty Italian sandwich rolls.

Nutrition Facts : Calories 657.6, Fat 39.6, SaturatedFat 15.6, Cholesterol 243.2, Sodium 517.7, Carbohydrate 3.2, Fiber 0.4, Sugar 0.8, Protein 67.7

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