#italianbeef

Tender and flavorful Italian beef made in the crock pot with minimal effort. Perfect for sandwiches or served over mashed potatoes or rice.

Ingredients: 3 lbs beef chuck roast. 1 cup beef broth. 1 cup pepperoncini peppers, sliced. 1/2 cup pepperoncini juice. 1 packet Italian dressing mix. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1 teaspoon garlic powder. Salt and pepper to taste. Hoagie rolls, for serving. Provolone cheese slices, for serving.

Instructions: Put the beef chuck roast in the crock pot. Add pepperoncini juice, beef broth, oregano, basil, garlic powder, salt, and pepper to a bowl. Mix the pepperoncinis and their juice together. Add the mix to the slow cooker with the beef roast. The beef should be soft enough to shred with a fork after 8 to 10 hours on low heat or 4 to 6 hours on high heat. After the meat is done cooking, use two forks to shred it and mix it with the cooking juices in the slow cooker. If you want, you can add more pepperoncini peppers and provolone cheese slices to the top of the shredded beef on hoagie rolls before serving. Have fun!

Prep Time: 15 minutes

Cook Time: 480 minutes

A savory and tender beef recipe inspired by the flavors of Chicago, perfect for a comforting meal.

Ingredients: 3 pounds beef chuck roast. 1 cup beef broth. 1/2 cup Italian dressing. 1/4 cup pepperoncini peppers, sliced. 1 onion, sliced. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1 teaspoon garlic powder. Salt and black pepper to taste. 6-8 Italian rolls.

Instructions: Place beef chuck roast in a crock pot. In a bowl, mix together beef broth, Italian dressing, sliced pepperoncini peppers, sliced onion, dried oregano, dried basil, garlic powder, salt, and black pepper. Pour the mixture over the beef roast in the crock pot. Cover and cook on low heat for 8 hours or until beef is tender and shreds easily with a fork. Remove beef from crock pot and shred using two forks. Strain the cooking liquid from the crock pot and reserve for dipping sauce. Serve shredded beef on Italian rolls, with reserved cooking liquid on the side for dipping.

Prep Time: 15 minutes

Cook Time: 480 minutes

Italian beef that is soft and full of flavor that is cooked slowly in a crockpot and then put on toasted hoagie rolls with melted provolone cheese. Great for a hearty and comforting meal.

Ingredients: 3 lbs beef chuck roast. 1 packet Italian dressing mix. 1 cup beef broth. 1/2 cup pepperoncini peppers, sliced. 1/4 cup pepperoncini juice. 1 onion, sliced. 4 cloves garlic, minced. Salt and pepper to taste. 8 hoagie rolls. 8 slices provolone cheese.

Instructions: Place beef chuck roast in the slow cooker. In a bowl, mix together Italian dressing mix, beef broth, pepperoncini peppers, pepperoncini juice, onion, and garlic. Pour over the beef. Cover and cook on low for 8-10 hours or until beef is tender and falls apart easily. Remove beef from the slow cooker and shred using two forks. Return beef to the slow cooker and mix with the juices. Preheat the oven to broil. Slice hoagie rolls in half and place them on a baking sheet. Toast the rolls under the broiler for 1-2 minutes until lightly golden. Using a slotted spoon, fill each roll with the shredded beef mixture. Top each sandwich with a slice of provolone cheese. Return the sandwiches to the broiler for another 1-2 minutes until the cheese is melted and bubbly. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 480 minutes

Slowly cooked beef with Italian seasonings and pepperoncini peppers that is tender and full of flavor. Great for making tasty sandwiches.

Ingredients: 3 lbs beef chuck roast. 1 packet Italian dressing mix. 1 cup beef broth. 1/2 cup pepperoncini peppers, sliced. 1/4 cup pepperoncini pepper juice. 1 tablespoon dried oregano. 1 tablespoon dried basil. 1 teaspoon garlic powder. Salt and pepper to taste. Hoagie rolls, for serving. Provolone cheese slices, for serving optional.

Instructions: Add salt, pepper, garlic powder, dried oregano, and dried basil to the beef chuck roast to make it taste better. Season the beef chuck roast and put it in the slow cooker. Mix Italian dressing mix, beef broth, pepperoncini pepper slices, and pepperoncini pepper juice in a bowl. Add the mix to the slow cooker with the beef chuck roast. Put the lid on top and cook on low for 8 hours or high for 4 hours, until the beef is soft and can be shred with a fork. After the beef is done cooking, shred it with two forks and mix it with the juices in the slow cooker. Put the Italian beef on hoagie rolls and, if you want, top them with provolone cheese slices. Enjoy!

Prep Time: 10 minutes

Cook Time: 240 minutes

Enjoy the classic tastes of Italian beef with this recipe for a homemade sandwich. Tender beef slices cooked in a flavorful broth with Italian herbs and spices. The dish is topped with tangy giardiniera and pepperoncini peppers and served on a toasted hoagie roll.

Ingredients: 3 lbs beef chuck roast, thinly sliced. 1 cup beef broth. 1 cup Italian-style giardiniera, drained. 1/2 cup pepperoncini peppers, sliced. 1/4 cup grated Parmesan cheese. 2 tablespoons olive oil. 1 tablespoon dried oregano. 1 tablespoon dried basil. 1 tablespoon garlic powder. Salt and pepper to taste. 8 hoagie rolls, split.

Instructions: In a large skillet, heat olive oil over medium-high heat. Add sliced beef chuck roast to the skillet and cook until browned on all sides, about 5 minutes. Stir in beef broth, Italian-style giardiniera, pepperoncini peppers, oregano, basil, garlic powder, salt, and pepper. Reduce heat to low, cover, and simmer for 2-3 hours, or until beef is tender and flavors are well combined. Toast hoagie rolls under the broiler until lightly browned. Using tongs, fill each hoagie roll with the cooked beef mixture. Top with grated Parmesan cheese. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 180 minutes