Time 12h15m Yield 10 Number Of Ingredients 11 Steps:
Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil. Place roast in slow cooker, and pour salad dressing mixture over the meat. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.
Time 8h15m Number Of Ingredients 7 Steps:
Cut beef into large chunks, trimming away any large pieces of fat. Place in a slow cooker. In a bowl, whisk together seasoning packets, seasoned salt, black pepper and water. Pour liquid mixture over beef and toss gently to combine. Cook on low setting overnight (for 8-10 hours). Remove meat to cutting board and using two forks, shred meat. Skim fat from juices in slow cooker, return meat to juices and combine. Keep on low , or transfer to a dutch oven to reheat and serve. Serve on buns or rolls with plenty of optional toppings.
Yield 12 servings. Number Of Ingredients 16 Steps:
In a 6-qt. stockpot, heat 3 tablespoons oil over medium-high heat; brown roast on all sides. Sprinkle with 2 teaspoons each salt and pepper. Transfer to a 6-qt. slow cooker., Add onions to stockpot; cook and stir until lightly browned, 2-3 minutes Add garlic; cook 30 seconds longer. Add wine; cook 3-5 minutes, stirring to loosen browned bits from pan. Stir in stock, thyme, Italian seasoning and pepper flakes; transfer to slow cooker. Cook, covered, on low until beef is tender, 7-9 hours., About 1/2 hour before serving, preheat oven to 350°. Place peppers in a 15x10x1-in. baking pan. Drizzle with remaining oil. Sprinkle with garlic powder and the remaining salt and pepper; toss to coat. Roast until softened, 15-20 minutes, stirring halfway., Remove roast; cool slightly. Strain cooking juices into a small saucepan, reserving strained mixture and removing thyme stems. Skim fat from juices; heat through and keep warm. Coarsely shred beef with 2 forks; stir in reserved strained mixture. If desired, moisten beef with some of the cooking juices., To serve, preheat broiler. Arrange buns on baking sheets, cut side up. Broil 3-4 inches from heat until lightly toasted. Remove from oven; top each bun with 2/3 cup beef mixture and 1 slice cheese. Broil until cheese is melted, about 30 seconds., Top with peppers and, if desired, giardiniera. Serve with cooking juices for dipping.
Number Of Ingredients 7 Steps:
At the beginning of the day, place roast in large Crock Pot with chunked onions, garlic, pepper and Italian seasoning and about 2 cups of water, and the juice from the pepperocini peppers. I’ve sliced the meat in thin slices prior to cooking, but I like the texture of the meat when pulled apart, and less work. Cook on med-low most of the day until the roast starts falling apart and will easily pull apart with a fork. 8-9 hours until meat pulls apart with a fork. Remove meat from Crock Pot, saving all the drippings. In seperate bowl, mix the gravy packets with the water as directed; put meat back in crock pot with the drippings, the gravy mix, stir well and let simmer about 1/2 hour. Tear apart meat with forks (shredding) and put it into the pot as you are tearing apart the meat. Discard all fatty parts. Once meat is in the juices (should thicken up with the gravy packets) let cook about another hour. Serve on harder long rolls…I prefer a French type, crusty on the outside and soft on the inside. The bread soaks up the gravy. It’s especially good with some shredded mozzarella or provolone on the sandwich… serve the pepperocinis on the side or in the sandwich. *A little more flavorful version is to put in the peppers (stems removed) during the cooking process.
More about “crock pot po boys or italian beef sandwiches recipes”
Time 12h15m Yield 12 serving(s) Number Of Ingredients 7 Steps:
Spray the inside of a 4 quart crock pot with cooking spray. If beef is tied, remove strings and netting. Place the beef in the crock pot arrange onion and bell pepper slices on top. Sprinkle with brown sugar and pour on the dressing. Cover and cook on low heat for 10 to 12 hours. Remove beef from crock pot and using 2 forks shred the meat. Return shredded meat to crock pot and sprinkle with Italian seasoning, stir to mix well. Use a slotted spoon to remove meat from broth and serve on toasted buns with your choice of sides.
