4 Ingredient Italian Beef Recipes

ORIGINAL HOMEMADE ITALIAN BEEF

Steps:

• Place the roast into a slow cooker, and season with Italian dressing mix. Pour in the water. Cover, and cook on High for 6 to 7 hours. During the last hour, shred the meat with two forks - if it does not shred easily, cook longer. Add the peppers, and as much of the juice as you like for additional flavor. Serve on buns.

4-INGREDIENT ITALIAN BEEF

Steps:

• At medium high heat, brown all sides of the roast in a large pan.
• Pour all the contents in the jar of pepperoncini's onto the roast.
• Pour the Italian dressing seasoning mix into the liquid around the roast and stir to dissolve.
• Turn the heat down to low and let cook for 4-6 hours, until the meat falls apart when pulled apart with forks.
• Place the italian bread in the oven at 350 degrees until toasted. (about 4 minutes) Cut into desired size and slice in half, place the meat on the bread and enjoy!

OUR FAVORITE ITALIAN BEEF

Steps:

• put roast in crockpot, season lightly with salt, pepper, and garlic powder.
• add seasoning mixes, beer, and both peppers w/juices.
• if there is no liquid covering entire roast, add enough to just cover top of the roast.
• cook in crockpot, on low, for a minimum of 8 hours.
• remove roast from crockpot, allow to cool to touch.
• "pick"meat, seperate and remove the fat, the roast should just fall apart into pieces.
• put meat back into crockpot, cook an additional 6-8 hours.
• i usually cook this the first 8 hours the day before i want to serve this, then the additional cooking is done the day i want to serve it.

EASY ITALIAN BEEF SANDWICHES

Steps:

• Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with the Italian seasoning, cayenne and pepper. Add water. Cover and cook on high for 4 hours or until meat is tender. , Remove roast; shred meat with 2 forks and return to the slow cooker. In a large bowl, combine the pepperoncini, peppers, garlic, soup mix and Worcestershire sauce; pour over meat. Cover and cook on high for 1 hour or until peppers are tender. , Spoon beef mixture over the bottom halves of bread; replace bread tops. Cut each loaf into 6 sandwiches.

HOMEMADE ITALIAN BEEF RECIPE

Steps:

• Adjust oven rack to lower-middle position and preheat to 450°F. Meanwhile, trim as much of the meat off the beef neck bones and oxtails as you easily can. Slice large pieces of meat into thin, 1/4-inch-wide strips. Add meat and bones to a large, heavy-bottomed roasting pan and toss well with a pair of tongs. Transfer pan to oven. Roast until meat and bones are well browned, stirring every 10 minutes or so, about 45 minutes total. Carefully remove pan from oven and transfer meat and bones to a large pot. 2 Pour off all but 1 tablespoon fat from roasting pan. Add onion, carrot, and garlic and stir well. Position pan over two burners, and heat over medium. Cook, stirring, until onion starts to brown, 3 to 5 minutes, reducing the heat if necessary to prevent burning. Add 1 cup of water, and dislodge the brown bits on the bottom using a wooden spoon. Turn off the heat and carefully transfer contents of the pan to the pot with the meat. 3 Add enough water to almost cover the meat and bones, approximately 8 cups. Add bay leaves, peppercorns, and cloves. Bring to a simmer over medium-high heat, and reduce heat to maintain a very slow simmer. Use a spoon to skim any foam that rises to the surface. Cook until liquid reduces to 4 cups, 4 to 5 hours. 4 Meanwhile, roast the green peppers. Place peppers in a cast-iron skillet or a medium-sized roasting pan. Transfer to the 450°F oven and cook until lightly blackened all over, flipping every 10 minutes, about 40 minutes total. Carefully remove from the oven and set aside. When cool enough to handle, remove skin, stems, and seeds. Slice into 1/4-inch thick strips. Set aside. 5 Strain beef broth into a medium-sized saucepan, discarding the meat (or saving for another use), bones, and vegetables. Heat over medium-low heat until it reaches 140°F, using a thermometer to constantly check the temperature. Adjust flame to maintain temperature. Season liquid with salt, about 1/2 to 1 teaspoon, and a few more cracks of black pepper. 6 Wrap the rolls in aluminum foil and place in the 450°F oven. Cook until hot, 8 to 10 minutes. Remove the rolls from the oven, but keep them wrapped. 7 Weigh 1/4-pound of roast beef. Drop the slices into the liquid one at a time. Slowly stir with a fork until warm, about 30 seconds. Unwrap one roll, and carefully slice horizontally most of the way through, making sure top and bottom are still attached. Use a fork to remove the meat from the broth and stuff it in the roll. Top with some giardiniera and roasted peppers. Repeat with remaining beef and bread. 8 If you want the sandwich dipped, use a pair of tongs to dip the finished sandwich back in the broth. Eat at once, with a lot of napkins close by.