Slow Cooker Spicy Italian Beef

This is not exactly a southern recipe, but it is one my family favorites.  I have tried around a half dozen different recipes for Italian beef that call for different cooking methods,  but this recipe gets the best results and is a mixture of several of the best recipes with a few additions of my own.  It's so simple to throw in the slow cooker the night before.



Here is what you will need for this:



Chuck roast (works best for this), 1 envelope Italian dressing mix, 1 envelope onion soup mix, 1 envelope au jus mix, Tony Chachere's Spice and Herbs seasoning, jar of peperoncini pepper rings, hoagie buns, cheese slices (we prefer swiss or provolone)




Sprinkle roast with pepper, salt and garlic salt on each side then sear and brown on both sides in about 1 Tbs of oil and 1Tbs of butter.  Do this in a nonstick skillet.  Once browned place in slow cooker sprayed with nonstick cooking spray for easy cleanup.  Deglaze the skillet with a cup of water over high high and pour this over the roast.  You can skip this step and just put the roast right in the slow cooker without browning it, but I think it does enhance the flavor.


Sprinkle the Tony Chachere's seasonings over the roast, all three of the envelopes of seasoning mixes, and some additional pepper.




Add a 1/2 jar of the peperoncini peppers and about 1/2 of the pepper juice over top.  Pour 1 cup water around the edges of the roast.




After 8 - 10 hours on low or overnight, remove the meat and shred.  return to slow cooker in the spicy au jus. 


Now it's time to make the sandwiches.  Split your hoagie buns and I like to toast them slightly in the oven.  They will hold up to the juices of the sandwich better.



Now pile on the meat and cheese.  Run back in the oven until the cheese melts or in the microwave for about 30 seconds.


If you like extra spice add more peperoncini rings.


Spicy Italian Beef right here in southern Kentucky!


Ingredients


4-6 lb chuck roast
1 envelope au jus mix
1 envelope Italian dressing mix
1 envelope onion soup mix
1/2 jar peperoncini pepper rings with juices
1 cup water
1 Tbs Tony Chachere's Herbs and Spices (this is not the Cajun seasoning and can be hard to find, you can substitute 1 Tbs. Italian seasoning)




No comments:

Post a Comment