Slow Cooked Italian Beef
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 from Stewartstown, PA
Yield: 8 Servings
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.
thespicehouse.com
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.
If you enjoyed this recipe, check out more beef and steak recipes here.
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.
Italian beef was the best homemade I’ve ever made. I would definately make this again. Awesome
Kelly Perkins
(Chicago)
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.