I saw a sign recently that stated “Cooking on low is for
Sissies” and it made me laugh. I am sure if I took a show of hands many of you,
me included, would say you have cranked the temperature up to get a dish done
faster. There are times when you need to
cook food slow and longer to get the most taste and best texture. That is one
reason we all cling to our crock-pots.
Over my break, I found several new recipes to try. One of
the favorites was Italian Beef. I came across Italian Beef while looking for a
new way to cook a chuck roast. The flavors in this were amazing. What I really enjoyed was how juicy and tender
the meat was not just the first night, but when we had leftovers.
So what does it taste like? Mildly spicy, but not a lot of
heat, add in Italian spices and herbs. The meat is served on Italian bread
rolls topped with your choice of sweet peppers, whole pepperoncinis, or giardiniera. The flavors burst in your
mouth and your taste buds will think you have thrown them a party! We eat ours
like a French dip, the broth or gravy that is left over is too amazing to leave
in the pot.
Ingredients:
1 beef chuck roast, 3-5 pounds
4 cup water
4 beef bouillon cubes
1/4 cup cider vinegar
1 envelope onion soup mix
1 envelope Italian salad
dressing mix
1 garlic clove, minced
1-1/2 teaspoons dried oregano
1 teaspoon dried basil
Directions:
In microwave able bowl combine water, bouillon cubes and
soup mix. Cook on high for eight minutes or until the bouillon cubes have completely
dissolved. Stir in Italian salad
dressing mix, garlic, basil and oregano. Set broth aside
In a 5 quart crock-pot add roast, vinegar and broth. Cook on
low for 7-8 hours.
Remove roast. Shred or
chop meat. Spoon shredded meat onto each roll, top with either sweet peppers, whole
pepperoncinis, or giardiniera Serve juices as a dipping sauce. Yield: 10
servings.
