Nate's Italian Beef

Submitted by kolleen1021

"A friend of mine is a master of delicious meats and this is just one more of his amazing creations. This makes the house smell awesome and is excellent piled high on a roll with melty Provolone cheese. Oh, and don't forget the bibs...this one is messy!"

 

• Ready In: 8hrs 5mins
• Ingredients: 12
• Yields: 4-5 lbs.
• Serves: 10-12

ingredients

• 4 -5 lbs boneless beef chuck roast (butcher twine removed)
• 2 cups water
• 2⁄3 ounce italian seasoning mix (1 packet Good Seasons)
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 teaspoons oregano
• 2 teaspoons basil
• 2 teaspoons onion powder
• 2 teaspoons dried parsley
• 2 teaspoons garlic powder
• 2 teaspoons red pepper flakes (or to taste)
• 2 bay leaves

directions

1. Mix all ingredients (except roast) in a large crockpot.
2. Place the roast in the crockpot and cook on low 8-10 hours or until fork tender.
3. Remove the beef and shred with two forks. Add back to the juices and enjoy.
4. NOTE: To enjoy this in the traditional Chicago-style, pile high on a crusty roll with provolone cheese slices and chopped giardiniera.

Reviews

[shanj6]

This recipe caught my eye because my son's name is Nate. Happy I saw it, delicious. I added a few potatoes and carrots the last 2 hours - scooped them out and had them as a side dish. Yummy!

 

[flower7]

You weren't kidding about the amazing smell! I put this on this morning before leaving for most of the day and when I got home I could smell it before I even got to my apartment door - and even better, as I soon discovered, the taste is just as great as the smell! I was surprised by how much of a kick there was from the red pepper flakes (yum!) I made exactly to the recipe, cooking for just under 8 hours. I didn't have any crusty rolls or giardiniera, so served on toasted bread with provolone, banana peppers, and pickled onions. Love it! Thanks for sharing!

 

[adopt a greyhound]

Wonderful flavor! Mine took much longer than stated but once we were able to shred it, it was great. I served with a crusty roll with provolone on top.

 

[msbluerasp]

I add a couple of beef bouillon sachets to the pot as well as a couple teaspoons of Franks Buffalo Wing sauce instead of the red pepper flakes. Serve shredded on bread with mozza on top, broiling to melt, and additional hot sauce to taste... yummers. Drizzle some of the au jus for extra flavor, but it will make the bread a bit soggy.

 

[Halcyon Eve]

This was delicious! DH & I loved it. I added some onions to the crockpot, but since I didn't think of it in time to put them in the bottom, they weren't quite cooked. DH sauteed them while he shredded the beef, though, and then added them to his sandwich. We served the beef & juices on hoagie rolls with provolone & giardiniera. It was wonderful! Thanks for sharing this recipe, kolleen!