Slow Cooker Italian Beef For Sandwiches Recipes

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ITALIAN SLOW COOKER BEEF SANDWICHES WITH GIARDINIERA AIOLI



Italian Slow Cooker Beef Sandwiches with Giardiniera Aioli image

Provided by Valerie Bertinelli

Categories     main-dish

Time 8h30m

Yield 8 sandwiches

Number Of Ingredients 27

4 pounds boneless beef chuck roast, quartered
2 red, orange or yellow bell peppers, seeded and sliced
1 small onion, halved and thinly sliced
2 cloves garlic, chopped
One 15-ounce can diced tomatoes with basil and oregano
One 15-ounce can diced tomatoes with basil and oregano
2 teaspoons Italian Seasoning, recipe follows
1/2 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 large egg
2 cloves garlic, finely grated
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
1/2 cup vegetable oil
One 16-ounce jar giardiniera, drained
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Four 12- to 14-inch loaves French bread, halved crosswise, split and lightly toasted
3 tablespoons dried basil
3 tablespoons dried marjoram
3 tablespoons dried oregano
3 tablespoons dried parsley
1 tablespoon granulated garlic
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes

Steps:

  • For the beef: Combine the chuck, bell peppers, onions, garlic, tomatoes, Italian seasoning, fennel seeds, 2 1/2 teaspoons salt, and some pepper in a slow cooker. Cook on the low setting for 8 hours. Use a ladle to remove some of the excess fat from the surface, then coarsely shred the beef with two forks. Season with salt and pepper.
  • For the aioli: Place the egg, garlic and Dijon in a food processor and pulse to combine. With the motor running, add the olive oil and vegetable oil in a very slow steady stream until it is all incorporated. Add the in the giardiniera to the food processor and pulse until chopped. Season with salt and pepper.
  • Spread about 2 tablespoons of the aioli on both sides of the bread and then make sandwiches with the shredded beef. Serve immediately.
  • In a small bowl, mix together the basil, marjoram, oregano, parsley, granulated garlic, rosemary, thyme and red pepper flakes. Store in a jar with a tight-fitting lid.

SLOW-COOKER ITALIAN BEEF SANDWICHES



Slow-Cooker Italian Beef Sandwiches image

I have fond memories of my mother in the kitchen preparing her amazing beef dip sandwiches. They always made our house smell like an Old World Italian restaurant. And as good as the aroma was, somehow the taste was even better! Set out a jar of giardiniera for spooning on top. -Kira Vosk, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Yield 12 servings.

Number Of Ingredients 16

4 tablespoons olive oil, divided
1 boneless beef chuck eye or other boneless beef chuck roast (4 to 5 pounds)
2-1/4 teaspoons salt, divided
2-1/4 teaspoons pepper, divided
2 small onions, coarsely chopped
9 garlic cloves, chopped
3/4 cup dry red wine
4 cups beef stock
3 fresh thyme sprigs
4 teaspoons Italian seasoning
1-1/2 teaspoons crushed red pepper flakes
4 medium green peppers, cut into 1/2-inch strips
1 teaspoon garlic powder
12 crusty submarine buns or hoagie buns, split partway
12 slices provolone or part-skim mozzarella cheese
Giardiniera, optional

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.

Nutrition Facts : Calories 595 calories, Fat 30g fat (11g saturated fat), Cholesterol 113mg cholesterol, Sodium 1134mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 3g fiber), Protein 44g protein.

SLOW COOKER ITALIAN BEEF FOR SANDWICHES



Slow Cooker Italian Beef for Sandwiches image

This makes a sandwich similar to one I used to get at a local restaurant when I lived in a suburb of Chicago. My all time favorite! Serve on crusty rolls with roasted sweet or hot peppers, if desired.

Provided by MAUREENBURR

Categories     World Cuisine Recipes     European     Italian

Time 12h15m

Yield 10

Number Of Ingredients 11

3 cups water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (5 pound) rump roast

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.

Nutrition Facts : Calories 318.2 calories, Carbohydrate 1.6 g, Cholesterol 100.4 mg, Fat 15.8 g, Fiber 0.2 g, Protein 39.4 g, SaturatedFat 5.6 g, Sodium 819.1 mg, Sugar 1.1 g

SLOW COOKER ITALIAN BEEF SANDWICHES



Slow Cooker Italian Beef Sandwiches image

From Quick Cooking 2004 Since posting this recipe I again made it for supper one night. The tip roast did not turn out tender at all...as a caution I would make this with a chuck roast or other cut of beef that will turn out tender *updated 2/4/08* **Thanks to Internetnut for the missing ingredients - don't know how I skipped those but she is correct*** Added 2/20/09

Provided by HokiesMom

Categories     Lunch/Snacks

Time 7h5m

Yield 10 sandwiches, 10 serving(s)

Number Of Ingredients 11

4 1/2 lbs sirloin tip roast (cut in half) or 4 1/2 lbs chuck roast (cut in half)
1 (14 1/2 ounce) can beef broth
1 (12 ounce) can beer (or use additional beef broth)
1 cup water
1/4 cup cider vinegar
1 (1 ounce) envelope onion soup mix
0.5 (1/3 ounce) envelope Italian salad dressing mix
1 garlic clove, minced
1 1/2 teaspoons dried oregano
1 teaspoon basil
10 (6 inch) Italian rolls, split

Steps:

  • Place roast in a 5 quart slow cooker.
  • Combine the broth, beer (or additional broth), water, vinegar, soup mix, salad dressing mix, garlic, oregano, and basil; pour over roast.
  • Cover and cook on low for 7-8 hours or until meat is tender.
  • Remove roast. When cool enough to handle, shred meat, using two forks.
  • Return to slow cooker and heat through.
  • Using a slotted spoon, spoon shredded meat onto each roll.
  • Serve juices as a dipping sauce.

SLOW-COOKER TANGY ITALIAN BEEF SANDWICHES



Slow-Cooker Tangy Italian Beef Sandwiches image

Take just 10 minutes to prep this recipe. You'll not only get great sandwiches but if you're lucky, you'll have leftovers, too.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 12h10m

Yield 12

Number Of Ingredients 5

1 boneless beef sirloin tip roast (3 to 4 lb), trimmed of fat
1/4 cup packed brown sugar
1 bottle (16 oz) Italian dressing
2 teaspoons Italian seasoning
12 burger buns, split

Steps:

  • Spray inside of 3- to 4-quart slow cooker with cooking spray. If beef is tied, remove strings or netting. Place beef in cooker. Sprinkle with brown sugar. Pour dressing over beef.
  • Cover and cook on Low heat setting 10 to 12 hours.
  • Remove beef from cooker; place on cutting board. Shred beef, using 2 forks. Return beef to cooker; add Italian seasoning and mix well. Using slotted spoon to remove beef from cooker, fill each bun with about 1/3 cup beef. Serve with remaining juices.

Nutrition Facts : Calories 430, Carbohydrate 30 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 0 g, Protein 31 g, SaturatedFat 3 g, ServingSize 1 Sandwich, Sodium 580 mg, Sugar 11 g, TransFat 0 g

FAVORITE ITALIAN BEEF SANDWICHES



Favorite Italian Beef Sandwiches image

I'm a paramedic/firefighter, and slow-cooked recipes like this one suit my unpredictable schedule. My husband and children and the hungry bunch at the firehouse love these robust sandwiches that have a little zip. -Kris Swihart, Perrysburg, Ohio

Provided by Taste of Home

Categories     Lunch

Time 8h20m

Yield 12 servings.

Number Of Ingredients 10

1 jar (11-1/2 ounces) pepperoncini
1 boneless beef chuck roast (3-1/2 to 4 pounds)
1/4 cup water
1-3/4 teaspoons dried basil
1-1/2 teaspoons garlic powder
1-1/2 teaspoons dried oregano
1-1/4 teaspoons salt
1/4 teaspoon pepper
1 large onion, sliced and quartered
12 hard rolls, split

Steps:

  • Drain the pepperoncini, reserving liquid. Remove and discard stems of peppers; set peppers aside. Cut roast into large chunks; place a third of the meat in a 5-qt. slow cooker. Add water., In a small bowl, combine the seasonings; sprinkle half over beef. Layer with half the remaining meat, then the onion and pepperoncini. Pour pepperoncini liquid over the top. Add remaining meat to slow cooker; sprinkle with remaining seasonings., Cover and cook on low until meat is tender, 8-9 hours. Shred beef with 2 forks. Using a slotted spoon, serve beef and peppers on rolls.,

Nutrition Facts : Calories 376 calories, Fat 15g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 1132mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 2g fiber), Protein 31g protein.

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