Slow Cooker Italian Beef Sandwiches
Description
This recipe makes great sandwiches with tons of flavor. Make is during the week or on the weekends, for your own family or for company. There really is only about 10 minutes of preparation and hands on time with most of the work done by your slow cooker.
Ingredients
3 c. beef stock low-salt, if desired
0.6 oz. packet Italian Seasoning
2 cloves garlic, minced
16 oz. jar Giardiniera pickled vegetables
1 c. jarred Greek Peperoncini peppers
1/4 c. Greek Peperoncini pepper juice, from the jar of peppers, optional
2 T. extra-virgin olive oil
1/2 c. red wine, optional
8 soft Italian rolls
butter
mozzarella cheese, optional
Directions
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In the bottom of a 6 quart slow cooker, combine beef stock, Giardiniera vegetables, Italian seasoning, garlic, Greek Peperoncini peppers, and Greek Peperoncini juice, if using.
Heat a heavy bottomed skillet over medium heat; add olive oil; heat until oil just begins to smoke.
Season chuck roast with salt and pepper on both sides. Add meat to the hot skillet; brown for about 2 minutes on all sides. ( This steps adds tons of flavor to the meat, so don't skip it!) Transfer to the slow cooker.
With the heat still on the skillet, add red wine. Use a wooden spoon to pull up the pan drippings. After 30 seconds, add the liquid from the pan to the slow cooker. Cook on Low for 8 hours.
Preheat oven to 350 degrees. Before serving, cut and butter the rolls; toast in the preheated oven for 5 - 10 minutes, watching them closely so they don't burn.
Pull the beef apart with 2 forks and place on the toasted rolls. Serve. If desired, add mozzarella cheese on top; place back in the oven for a few minutes until the cheese melts.
8 servings.
*The Peperoncini juice adds a lot of great flavor to this recipe, with a little bit of spiciness. If your family is sensitive to spiciness, just omit this. The searing of the meat and the red wine adds great depth of flavor, though if it will hold you back from making this dish, just skip it.