And so delicious.
Italian Hot Beef
The only thing you need is time. Start with a low temp oven, 275. A chuck roast, a hefty pinch of salt and 3 TB of Italian seasoning.
Add some beef broth, half a jar of hot, pickled peppers and some of the liquid from the jar. Cover and cook for 6 hours.
Remove from the oven and let cool down a bit. Break the roast apart, removing excess fat and and cartilage. Chop up some of the peppers. And optional, strain the cooking liquid of the excess Italian seasoning (there's a lot and after 6 hours of cooking, all the flavor has been extracted).
Serve on toasted hoagie rolls with the au jus on the side for dipping.Sweet Mother! This was great. Dump everything in the pot and toss in the oven. And the flavor is awesome. Rich and beefy. Tangy and just a wee touch of spice. Sloppy and cheesy. I couldn't be happier. BTW, I'm pretty sure your slow cooker would work for this as well.
Italian Hot Beef
from The Pioneer Woman Cooks!
1 whole Beef Chuck Roast, 2.5 To 4 Pounds
1 can Beef Consomme Or Beef Broth
3 TB (heaping) Italian Seasoning
1 tsp Salt
¼ cups Water
½ jars (16 Oz) Pepperoncini Peppers, With Juice
Buttered, Toasted Deli Rolls
Combine all ingredients in a heavy pot or dutch oven. Stir lightly to combine seasoning with the liquid.
Cover and bake in a 275 degree oven* for 5 to 6 hours, or until meat is fork-tender and falling apart. **If meat is not yet tender, return to oven for 30 minute intervals till it’s tender!**
Remove from oven. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm over a simmer on the stove.
May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.
Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.
8 comments:
I LOVE the Pioneer Woman Cooks! I made her favorite sandwich during the Snowpocalypse weekend... though we had no snow. It was the perfect thing.
Delicious! Easily more enjoyable than a regular ol' French dip sandwich.
This is a wonderful blog. Thanks for sharing. I added you to our bloglist:
www.runinout.com
This is delicious! Very loaded with all the beef that I want! I can't wait to try this one out.
I looked at beef roasts today - saw top round, bottom round and shoulder. Do any of these coincide with chuck roast? I bought top round for my mother in law to do just a "regular" beef roast (she does beef and noodles, where she makes homemade noodles and gravy). But it looks like for this recipe I'd get something fattier...?
Here's a reference on cuts of beef:
http://sseichinger.blogspot.com/2006/12/mooooo.html
Delicious!!!! Thanks for sharing these kind of recipe. I will try this. I hope it will be so easy.
Post a Comment