our favorite italian beef

Submitted by bratty

"this is our favorite italian beef recipe, it is great for a party, the holidays, gametime, or your family anytime. it also freezes well, and i think tastes even better after being frozen. we serve it on a crusty sweet bread, but any sub or hard roll will do..you want something that will hold all those delicious juices"

 

• Ready In: 15hrs 15mins
• Ingredients: 6
• Yields: 8-12 sub sandwiches
• Serves: 8-12

ingredients

• 1 (4 lb) beef roast (sirloin tip preferred)
• 2 packages Good Seasonings Italian salad dressing mix
• 1 package au jus mix
• 1 can beer
• 1 jar hot peppers or 1 jar mild bell pepper (, depending on your tastes)
• 1 jar pepperoncini pepper

directions

1. put roast in crockpot, season lightly with salt, pepper, and garlic powder.
2. add seasoning mixes, beer, and both peppers w/juices.
3. if there is no liquid covering entire roast, add enough to just cover top of the roast.
4. cook in crockpot, on low, for a minimum of 8 hours.
5. remove roast from crockpot, allow to cool to touch.
6. "pick"meat, seperate and remove the fat, the roast should just fall apart into pieces.
7. put meat back into crockpot, cook an additional 6-8 hours.
8. i usually cook this the first 8 hours the day before i want to serve this, then the additional cooking is done the day i want to serve it.

Reviews

[Iron Bloomers]

Well I'll add my 5* to this one. It is perfect with a great robust flavor. Easy to follow directions & perfect to make on a busy day. The combo of ingerdients adds a "zing" to the meat as well as produces a tender dish.

 

[Just Cher]

I can easily see you why this is your favorite italian beef because after trying it is has become ours as well. I started this early Sunday morning using a 3lb eye of round that I browned first as we like the addition flavors that browning provides. Threw everything into the crockpot and cooked about 10 hours till it all fell apart. I then put it in the fridge to await next evenings dinner. All the flavors intensified and dh said it was some of the best beef he has ever had. This is a really good winter meal that will be a repeat on my table several times in the next few months. You did really good Bratty!

 

[HOUSEMANAGER Charle]

Well Bratty 1 you’ve got yourself one fantastic recipe here! It’s appropriately named “Our Favorite Italian Beef”...because it is now “Our Favorite Italian Beef”. I made this with the recommended sirloin tip and it was awesome, such bold flavor from the peppers. Your right about it even tasting better after it’s frozen. I’m submitting a photo in gratitude of your sharing such a delicious recipe! Thanks again!

 

[Miss Kitty]

Wow, this dish was exceptional. The roast I used was about 3#, and was cooked for about 12 hours total. I followed the recipe and directions as stated, and the result was incredibly tender, almost melt-in-your-mouth beef. I REALLY enjoyed this, but was pleasantly surprised that my "Picky Panel of Judges" gave it 5 stars! (Actually, my 6 year old gave it a 10!)

 

[Audrey M]

This recipe is a Knock Your Socks Off. A tried and true beef that has some kick to it. I started it at supper time, shredded it by bed time, placed beef back into the crockpot with the juices, put that in the refrigerator and in the morning all I had to do is put the liner of my crockpot in and set it and I was good to go. We served it over Chef Christian's Garlic Mashed Potatoes #53532 with a brocolli and cauiflouwer mix for our vegetable. I thickened the juices with cornstarch and water. Blended this in my crockpot and turned it to high and in 15 minutes the juices made a nice gravy. Thanks for posting.