Slow Cooked Italian Beef

Name: Slow Cooked Italian Beef
Yield: 8 Servings
Ingredients: 30 ounces water; 2 teaspoons beef flavor soup base; 2 teaspoons gourmet chicken soup base; The Spice House Tellicherry Pepper, Fine (1 teaspoon); The Spice House Italian Herb Blend (1 tablespoon); The Spice House Garlic Salt (1 teaspoon); The Spice House Back of the Yards Garlic Pepper Butcher's Rub (1 tablespoon); The Spice House Turkish Bay Leaves (1); (1 ½ tablespoon); 1 (4 pound) rump roast; 2 sliced red onions or Vidalia onions; Optional: Giardiniera, Hot Peppers, or Sweet Peppers; The Spice House Granulated White Onion (1/2 teaspoon)

This is a modified recipe to make use of the superior spices that The Spice House has to offer. It has become a family favorite.

Submitted by: John Malachowski from Stewartstown, PA
Yield: 8 Servings

Spices

Featured in this Recipe

Ingredients

30 ounces water
2 teaspoons beef flavor soup base
2 teaspoons gourmet chicken soup base
1 teaspoon ground black pepper
1 tablespoon Italian herb blend
1 teaspoon garlic salt
1 tablespoon Back of the Yards Garlic Pepper
1 bay leaf
1 ½ tablespoon Italian dressing base
1 (4 pound) rump roast
2 sliced red onions or Vidalia onions
Optional: Giardiniera, Hot Peppers, or Sweet Peppers
1/2 teaspoon onion powder

Preparation Instructions:

Combine water with the Beef Soup Base and Chicken Soup Base with ground black pepper, Greek oregano, sweet California basil, parsley, fancy garlic salt, onion powder, bay leaf, Back-of-the-Yards, and Italian dressing base in a saucepan. Stir well, and bring to a boil.

Place roast in slow cooker, and pour dressing mixture over the meat. Cover, and cook on low for 10 to 12 hours, or on high for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

Take the sliced red onions (or Vidalia onions) and saute them and serve them with the beef. Add Giardiniera, hot peppers, or sweet peppers as preferred.

Serve on crusty Italian rolls.

More About This Recipe

Reduce the amount of water by 10 ounces and pour in one bottle of beer.

If you want a nice smokey flavor, add 1 - 2 teaspoons of either Hickory or Mesquite Smoke, that has no salt added, during the last hour of cooking.
Use some of the liquid on the sandwich, it has a very nice flavor.

<p>If you enjoyed this recipe, check out more <a href=/blogs/recipes/tagged/beef>beef and steak recipes</a> here.</p>

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Comments

Based on 3 reviews

Customer Reviews

Jocelyn

We love Italian Beef. One thing that I do is add Pepperoncini as well as some of the juice. Chuck roast is also a great cut of meat for this too.

Kelly P

Italian beef was the best homemade I’ve ever made. I would definately make this again. Awesome

Kelly Perkins
(Chicago)

Jeffery S

I substituted a can of chicken broth and a can of beef broth for the soup bases, which I didn’t have. In my opinion, the recipe is good but too peppery, my wife said the pepper level was OK, so that’s a 50/50 vote. I will make this again, but next time I’ll delete that teaspoon of pepper.

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Slow Cooked Italian Beef

Spices

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Pepper, Fine Grind

Oregano, Greek

Back of the Yards Garlic Pepper

Bay Leaves, Turkish

Onion, White Granulated

Ingredients

Preparation Instructions:

More About This Recipe

Spices

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Comments

Customer Reviews