Shredded Italian Beef in the Crockpot
"This recipe was submitted to our neighborhood magazine by Mica Davis."
photo by Nicholas C.
- Ready In:
- 10hrs 20mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1 1⁄2 cups beef broth
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon dried parsley
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1 bay leaf
- 1 (5/8 ounce) package Italian salad dressing mix
- 2 1⁄2 lbs chuck roast (trim the fat off)
directions
- Combine broth and all seasonings in a saucepan. Stir well and bring to a boil.
- Put meat in a crock pot and pour dressing mixture on top.
- Cover and cook on low for 10-12 hours or on high 4-5 hours.
- Remove bay leaf and shred meat an hour or so before serving. Great served on a hoagie bun with Provolone cheese melted on top.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
Tweaks
-
not done yet... I took the dry ingredients and mixed them together into a rub and placed them into a 1 gallon plastic bag with the meat. I doubled the Italian seasoning mix, I used increased amounts of finely chopped fresh Italian parsley, oregano, garlic, and onion and also basil paste (the grocery didn't have fresh basil). instead of pepper I used tony cacheres more spice. I massaged the meat with the rub until I got a decent coating. I did not trim the fat (It will caramelize in the crockpot) I will let the meat set in the rub for a few hours and then place it in a crock pot on low with the beef stock. it smells amazing right now.
RECIPE SUBMITTED BY
Bren_in_L.R.
Little Rock, Arkansas
I am now semi-retired and an Empty Nester. I try to focus on lighter dishes for day to day menus. I still like to explore new food ideas. I look for smaller quantity dishes now. I am not vegetarian but I cook with more vegetables than meat now. I enjoy sharing desserts with family and my co-workers.
