Slow Cooked Tender Italian Beef Recipes

SLOW COOKER ITALIAN BEEF

Steps:

• Salt and pepper the beef roast. Heat a large skillet over high heat with the canola oil. Add the roast and sear each side for 2-3 minutes until it forms a golden seared crust. Place the roast in a 5 quart slow cooker.
• Add the beef consommé, italian seasoning, garlic powder, italian seasoning and pepperoncini to the slow cooker. Top roast with butter slices.
• Cook on low for 8-10 hours or high for 5-6 hours. Shred the roast with a fork. Serve on hoagies topped with provolone cheese and additional pepperoncinis if desired.

BEST EVER SLOW COOKER ITALIAN BEEF ROAST

Steps:

• Place beef chuck roast into a slow cooker and scatter onion quarters around the meat. Pour the beef broth over the meat and sprinkle the au jus mix, Italian salad dressing mix, salt, and black pepper over the roast.
• Cover cooker, set on Low, and cook until meat is very tender, 6 to 8 hours.

SLOW COOKER ITALIAN BEEF FOR SANDWICHES

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.

SLOW COOKED TENDER ITALIAN BEEF

Steps:

• Place chuck roast in a slow cooker.
• Combine beef broth, basil, oregano, onion, salt, garlic powder, red pepper flakes, bay leaves and pepper.
• Pour over roast.
• Cook on low 8 to 9 hours.
• Serve as a roast, or slice or shred meat and serve with rolls for sandwiches.
• Garnish with pepperoncini if desired.

CROCK POT ITALIAN BEEF OR VENISON

Steps:

• Put roast in crock pot.
• Add bouillon cubes and powdered dressing mix.
• Pour entire jar (do NOT drain) of peppers over roast.
• Cook 6-8 hours on HIGH.
• When roast is tender and falling apart, finish shredding (I just stick 2 forks in the crock pot and start pulling apart) and serve on fresh hoagie rolls.
• Delicious!

SLOW COOKED ITALIAN BEEF :)

Steps:

• Put all ingredients in crock pot and Cook in crock pot around 6-7 hours on high that way when it's done all you have to do is shred it because it's so tender.
• You can add peppercini's and we sometimes add mozzarella cheese and put in under the broiler to melt and serve on hard rolls.

ITALIAN BEEF ROLLS RECIPE BY TASTY

Steps:

• Make the Italian beef: Season the beef with the salt, pepper, and garlic powder.
• Set the Instant Pot to Sauté, then add the olive oil and heat until shimmering. Add the beef to the Instant Pot and sear until golden brown, about 4 minutes per side. Remove the beef from the pot and set aside.
• Add the onion to the Instant Pot and sauté until tender, about 3 minutes. Add the pepperoncinis, garlic, tomato paste, and oregano and stir to combine for about 2 minutes, then stir in the beef broth.
• Return the beef to the Instant Pot, making sure it is covered by some of the broth and onions. Secure the lid, making sure the steam valve is set to Sealing. Set to Pressure Cook on High for 1 hour. When the cooking time is up, let the pressure release naturally, about 15 minutes.
• Uncover the Instant Pot and transfer the beef to a cutting board, leaving the cooking liquid behind in the pot. Set the Instant Pot to Sauté and simmer the cooking liquid until reduced, about 8 minutes.
• Meanwhile, shred the beef with two forks.
• Make the rolls: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Fill a medium pot a little over halfway with water and the baking soda. Bring to a boil over medium-high heat.
• Divide the pizza dough into 8 portions, then roll each out to a ¼-½-inch-thick circle. Fill each round with 4 quarter-slices of Provolone cheese and some of the shredded beef. Gather the dough around the meat and cheese, pinching the seams to seal, and roll into smooth balls.
• Working in batches, boil the rolls until the outside is slightly cooked, 45-60 seconds. Transfer to a paper towel-lined plate to drain, then transfer to the prepared baking sheet.
• In a small bowl, whisk together the egg and 1 tablespoon of water.
• Brush the rolls with the egg wash and sprinkle the tops with garlic powder. Place 2 Provolone strips on top of each roll to create an "X" shape.
• Bake the rolls for 20 minutes, or until golden brown. Remove from the oven and let cool for about 10 minutes.
• Serve the rolls warm with the reduced braising liquid and chopped giardiniera.
• Enjoy!

SLOW-COOKED ITALIAN ROUND STEAK

Steps:

• Trim all fat from meat; cut steak into 1-inch pieces Put meat into a 4-quart slow cooker.
• Add in carrots, celery, mushrooms, green onions, undrained tomatoes, beef broth, wine, tapioca, Italian seasoning, salt, pepper, and bay leaf.
• Cover and cook on LOW for 9-10 hours.
• Season to taste with salt and pepper; discard bay leaf.
• Serve over hot cooked noodles.

SLOW COOKER ITALIAN BEEF

Steps:

• Combine roast beef, dry dressing mix, pepperoncini, and beef broth in a slow cooker. Cook over medium-high heat until hot, about 1 hour.