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Living Well Recipes: Easy Italian Beef

A quick-fix recipe for those busy, back to school nights!
“Back to School Italian Beef”
This slow cooker recipe is an easy answer to a homemade dinner!
Serves 8 or 4 twice!

4-5 pounds Beef rump roast or chuck roast, (chuck roast is more luxurious)
4 cups Beef broth                  
1 tablespoon Kosher salt
1 tablespoon Freshly ground black pepper
1 tablespoon Dried oregano
1 tablespoon Dried basil
1 tablespoon Dried parsley
1 tablespoon Onion powder
1 tablespoon Garlic powder
1 tablespoon Dried thyme
1 tablespoon Celery salt   
½ tablespoon Dried red pepper flakes   
8 each Crusty French sandwich rolls           
1 cup Jarred sliced pepperoncini

Optional Sliced provolone cheese
Combine all the dry spices and set aside. You will have more than enough for the recipe so make sure to keep in an airtight container with your other spices. It is really good on chicken as well!
If using the chuck roast, trim away any of the extra-large fat pieces and discard. If using rump roast it will already be trimmed quite well and need much attention. Generously sprinkle with some of the spice mixture on each side and allow to rest at room temperature for 10 minutes.
In the slow cooker, combine the broth and 3 tablespoons of the spice mixture. Combine thoroughly and place the roast into the liquid. Cook on high for 5-6 hours or low for 8-10 hours until done. Remove the lid and shred with a fork. Leave in the juice while serving. Pile high on crusty French rolls and serve with optional cheese and pepperoncini. Use the cooking broth for dipping.

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