Italian Beef
Recipe: #4654
February 18, 2012
"This is the best Italian beef I have ever eaten. It is made in the crockpot and is easy as can be to make. It is great to take to potlucks or parties. Our friend’s parents use to run a Bar and Grill and this is one of the food items that they served there. It can be served up many ways: You can serve the beef on the bun with a side serving of the broth to dip the sandwich into, add some shredded pepper jack cheese, more chopped up Pepperoncini peppers, or add slices of onion on the sammie. It’s a great sandwich no matter how you fix it, and it tastes great with an ice cold beer. A good quality sirloin tip roast is the best roast to use, when making this recipe because it has hardly any fat on it at all. Serving size depends on how much meat is put on the sandwich."
Original recipe yields 10 servings
Ingredients
Nutritional
- Serving Size: 1 (187.5 g)
- Calories 315.4
- Total Fat - 20.7 g
- Saturated Fat - 9.9 g
- Cholesterol - 89.8 mg
- Sodium - 217.8 mg
- Total Carbohydrate - 3.1 g
- Dietary Fiber - 0.3 g
- Sugars - 0.7 g
- Protein - 25.2 g
- Calcium - 22 mg
- Iron - 2.1 mg
- Vitamin C - 1.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Add all the ingredients into a crock-pot.
Step 2
Cover and cook on low for 8-10 hours, or overnight.
Step 3
Remove the roast from the crockpot onto a cutting board or large plate. Trim and discard, if any, excess fat from cooked beef.
Step 4
Strain the liquid from the crock pot into another bowl to remove the debris.
Step 5
Shred the beef by pulling it apart with 2 forks.
Step 6
Add the liquid and shredded beef back into the cock-pot to keep warm until you’re ready to serve it. It can also be stored in the refrigerator until ready to be served, then be re-heated.
Step 7
Serve the Italian Beef on Hoagie rolls. Store left overs in the refrigerator. The Italian beef also freezes well.
Tips & Variations
No special items needed.
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