Italian Beef N Beer

Submitted by Darlene Summers

"I have made these Italian Beef sandwiches for so many years. I have no Idea where I got the recipe, but everyone who eats my Italian beef says it is the best they have ever eaten."

 

• Ready In: 4hrs 10mins
• Ingredients: 8
• Yields: 6-8 Sandwiches

ingredients

• 2 -3 lbs beef roast
• 1 (12 ounce) can beer (any brand)
• 1 (1 ounce) package good season Italian salad dressing mix (or cheap brand)
• 1 teaspoon italian seasoning
• 1 teaspoon crushed garlic (or to your taste, From Jar)
• 1⁄2 cup margarine
• 1⁄4 lb more margarine, for buttering your buns
• 1 (17 ounce) package of deli buns, for making sandwiches

directions

1. Put all ingredients in a Dutch oven and cover with water. Cook till meat is falling apart.
2. When meat is done, remove from pan and cool slightly. Using scissors or a sharp knife, cut the meat into 1 inch pieces and shred.
3. Return meat to juice and reheat.
4. While meat is reheating, get out the number of buns you will be needing.
5. Split them and HEAVILY BUTTER them (this is one of the big secrets to great Italian beef sandwiches).
6. Put the hot meat on the buns and wrap in aluminum foil; place on plate with chips and serve hot.

Reviews

[Muffin Goddess]

My family loved these sandwiches! I used a 4.2 lb top round roast for the beef. I doubled the seasonings because it was a larger roast (and my family likes highly seasoned meats). I only used one bottle of Heineken though; DH was running low on beer to drink at the time. I used big bulkie rolls topped with sesame seeds, and sliced provolone cheese (which I melted onto the toasted bread before adding the meat). I overestimated how much meat I would need, so the leftovers went into a big pot of veggie beef soup the next day. Very good weekend meal, thanks for sharing!

 

[brian48195]

This was an excellent Italian beef and loved by everyone. I used a half of a bottle of Killian's Irish Red (It was my last one and I wanted to drink some of it). I also added one beef bouillon cube to the liquid. I put the seasonings directly on the meat. I also prepared it like Recipe #82122 and I wrapped the beef loosely in aluminum foil and laid it so the opening was down in the crock-pot. This keeps the top from drying out and makes the whole thing really moist. I didn't have to put any more liquid than the beef stock and the half bottle of beer. It was plenty of liquid. I put in the crock-pot for 4 hours on high and 2 hours on low. I will make this again. Thanks for sharing!

 

[iris5555]

I used about half a package of Good Seasons and should have used the whole packet as there was simply not enough flavor to the beef. My fault, not the recipe. The next day, I added some more Italian seasoning and the beef tasted so much better! Lesson learned.

 

[Orchid Lover]

DELICIOUS!! I made this using a clay pot cooker. I mixed the dry Italian dressing and the Italian seasoning together and patted them on both sides of the meat like a rub. Then I put it in the pot, put the garlic and slices of butter on top, and gently poured in the beer so as not to wash off the rub. I didn't add any water at all (the clay lid gets soaked in water and makes the meat very moist). I baked it at 250 degrees for 1-1/2 hour per pound. I removed the meat from the broth and shredded it, then added maybe 3/4 C. of the broth to the meat to moisten it. It was extremely tender with wonderful flavor. Thanks, Darlene!