ITALIAN BEEF WEEK: Italian Beef Sandwich
It’s Italian Beef Week! And we’re celebrating at faithtable with this mouthwatering recipe from tasteofhome.com - enjoy!
Cooking Time: Preparation time 20 mins, cooking time 8 hrs
Serves: 16, medium difficulty
1 boneless beef rump roast or bottom round roast (2 lbs), halved
1 boneless beef chuck roast (2 lbs), halved
1 beef sirloin tip roast (1 lb)
2 tbsps of canola oil
2 cups of water
1 medium onion, chopped
4 garlic cloves, minced
2 envelopes of Italian salad dressing mix
1 envelope of zesty Italian salad dressing mix
0.87 oz of brown gravy mix
1 to 2 tbsps of crushed red pepper flakes
1 tbsp of Italian seasoning
2 tsps of Worcestershire sauce
16 hoagie buns, split
Sliced provolone cheese, optional
Equipment Needed: Large skillet, wooden spoon, 2 x large bowls, spatula
In a large skillet, brown each roast in oil on all sides. Drain. Transfer meat to a 7-qt. slow cooker. Combine the water, onion, garlic, salad dressing and gravy mixes, pepper flakes, Italian seasoning and Worcestershire sauce; pour over beef. Cover and cook on low for 8-10 hours or until meat is tender.
Remove beef; cool slightly. Skim fat from cooking juices. Pour juices into a large bowl. Shred beef with 2 forks; add to bowl. Using a slotted spoon, place 1/2 cup on each bun. Top with cheese and giardiniera if desired.