August 18, 2011

Crock Pot Italian Beef Recipe

Pin It
Another slow cooker recipe and this one was a tasty one!  As far as meat goes I tend to favor chicken.  If you looked at all of the recipes that I want to try probably 85% of them are chicken.  So I like to mix it up a bit here and there.  I rarely cook with beef that isn't ground.  So when i saw this easy slow cooker recipe with roast I wanted to give it a try.  These made very yummy sandwiches and tasted even better the next day as leftovers.

You will need a Crock Pot, Beef Broth, Bay Leaf, Basil, Italian Salad Dressing Mix, Onion Salt, Dried Parsley, Salt & Pepper, Oregano, Garlic Powder, and a 3-5 Lb Chuck Roast.

In a Bowl Add the Beef Broth, Water, Basil, Italian Salad Dressing mix, Onion Salt, Dried Parsley, Salt & Pepper, Oregano, and Garlic Powder

Whisk together really well.  Does this picture make anyone else feel sea sick?

Add the Bay Leaf.

Season the Roast with a little Salt & Pepper and add it to the Crock Pot and top with the spice/broth mixture.

Pop the lid on the Crock Pot set it to high and let it cook for 4-5 hours.  Check it with about 45 minutes left in the cooking time.

Here we are about 5 hours later.  Look at that yummy Roast all cooked and tender.

Shred the Beef and add it back into the juices and let cook the last 45 minutes.

Time to make up our sandwiches.  I used hardish rolls, Shredded Cheese (a kitchen staple at my house), and a sliced Onion/ Bell Pepper mix that I sauteed up in a bit of butter till they were soft and caramelized a bit.

I decided to hollow out my bread a bit cause this is gonna be a BIG sandwich!

Add some of the Shredded Beef onto the roll.

Top with the Onions and Peppers.

Sprinkle liberally with Shredded Cheese. 

Place on a baking sheet covered with a bit of parchment and broil until the cheese is melted.  Watch it..or it'll burn.  I have a problem with checking a few seconds too late. 

Yum!!  Even with an extra crispy roll this tasted fantastic!


Crock Pot Italian Beef Recipe
Source:  Mel's Kitchen Cafe

1 1/2 C Beef Broth
1 C Water
1 tsp Dried Oregano
1 tsp Dried Basil
1 tsp Onion Salt
1 tsp Dried Parsley
1 tsp Garlic Powder
1 Bay Leaf
Salt & Pepper to taste
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (3-5 pound) Chuck Roast

In a medium sized bowl add the Water, Beef Broth, Oregano, Basil, Onion Salt, Parsley, Garlic Powder, Salt & Pepper, and the Italian Salad Dressing Packet.  Whisk together well and then add in the Bay Leaf.

Season the roast with a little Salt & Pepper then add to the Crock Pot.  Pour the Broth/Spice mixture over the roast.  Cover the Crock Pot and cook on High for 4-5 hours.  When you have about 45 minutes left of cooking time remove the roast and shred the Meat with a fork.


Approximately 10 Servings (nutritional info for meat only using 3 Lb roast)

352 Calories
1 Carb
27 Fat
24 Protein

Pin It

No comments:

Post a Comment