Perfect for a lazy Sunday, these Slow Cooker Italian Beef sandwiches - slightly modified - will satisfy both of your cravings for some R&R and yummy, warm sandwich goodness. Of course, making your goodness on warm, fresh baked rolls doesn't hurt either :)
- 3 cups beef broth
- 1 teaspoon of EACH of the following: salt ground black pepper, oregano, basil, salt, dried parsley, garlic powder
- 1 bay leaf
- 2 (0.7 oz each) packets of dry Italian-style salad dressing mix
- 5 lb chuck roast
Treat yourself to a nice chuck roast - the original recipe calls for rump roast, but you'll find that the chuck roast is better for shredding. CLICK HERE for more tips on selecting a good chuck!
While you're at the store, go ahead and also pick out your favorite sandwich toppings - for us these means a green pepper, mushrooms, red onion, and usually some provolone cheese.
You'll also notice that the original recipe calls for water instead of broth. Trust me on this one, a warm sandwich full of goodness will be more juicy and flavorful if you use the broth!
Start on your path to deliciousness by stirring together the broth with all of the spices, bay leaf, and dressing packets in a saucepan. Bring to a boil.
When the mix starts to boil, place your roast in the slow cooker and pour the liquid over top of the meat.
Cover and cook on low for 10-12 hours or on high for 4-5 hours. I let mine cook on high for 5 hours but I have the sneaking suspicion that 4 would have been perfect (we have a relatively new cooker and it cooks HOT).
In the meantime, since I am fixated on the Artisan Bread in 5 Minutes a Day, I took my stash of dough out of the fridge and prepped it for fresh rolls.
After shaping the dough into long, hoagie-type rolls on a cornmeal-covered surface, I slit the tops and let the dough rest for 40 minutes while the oven preheated. If you want rolls fresh out of the oven, hold on the baking until 20 minutes before the meat is done.
When your meat is cooked to perfection... it's not done yet! Remove the bay leaf from the cooker and transfer your meat to a cutting surface. Shred the meat with a fork.
Now, you don't have to do this next step, but it really does give the meat a little something extra. If you're feeling up to it and the timing is right, toss the meat back in the cooker with the liquid and let it warm for another 30 minutes to an hour. Now's a good time to get the bread in the oven!
That's what I'm talkin' about.
Now, if I didn't have some of our homemade mozzarella on hand, I would have topped our sandwiches with provolone or even swiss - it's up to you and your taste buds!
We sauteed our red onions, green pepper and mushrooms during those last few minutes before the meat was ready to be devoured....
And devoured it was.
Make that 4 cheers for the weekend :)