MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Slow-Cooker Italian Beef Sandwiches
Categories: Beef, Vegetables, Wine, Herbs, Cheese
Yield: 12 servings
4 tb Olive oil; divided
5 lb Boneless chuck roast
2 1/4 ts (ea) salt & pepper; divided
2 sm Onions; coarse chopped
9 cl Garlic; chopped
3/4 c Dry red wine
4 c Beef stock
3 Fresh thyme sprigs
4 ts Italian seasoning
1 1/2 ts Crushed red pepper flakes
4 md Bell peppers; in 1/2"
- strips
1 ts Garlic powder
12 Crusty submarine or hoagie
- buns; split partway
12 sl Provolone or mozzarella
- cheese
Giardiniera; optional
In a 6 qt. stockpot, heat 3 tablespoons oil over
medium-high heat; brown roast on all sides. Sprinkle
with 2 teaspoons each salt and pepper. Transfer to a
6 qt. slow cooker.
Add onions to stockpot; cook and stir until lightly
browned, 2-3 minutes. Add garlic; cook 30 seconds
longer. Add wine; cook 3-5 minutes, stirring to loosen
browned bits from pan. Stir in stock, thyme, Italian
seasoning and pepper flakes; transfer to slow cooker.
Cook, covered, on low until beef is tender, 7-9 hours.
About 1/2 hour before serving, preheat oven to 350┬░.
Place peppers in a 15x10x1-in. baking pan. Drizzle with
remaining 1 tablespoon oil. Sprinkle with garlic powder
and the remaining 1/4 teaspoon salt and pepper; toss to
coat. Roast until peppers are softened, 15-20 minutes,
stirring halfway.
Remove roast; cool slightly. Strain cooking juices into
a small saucepan, reserving strained mixture and
removing thyme stems. Skim fat from juices; heat through
and keep warm. Coarsely shred beef with 2 forks; stir in
reserved strained mixture. If desired, moisten beef with
some of the cooking juices.
To serve, preheat broiler. Arrange buns on baking
sheets, cut sides up. Broil 3-4 inches from heat until
lightly toasted. Remove from oven; top each bun with 2/3
cup beef mixture and 1 slice cheese. Broil until cheese
is melted, about 30 seconds.
Top with peppers and, if desired, giardiniera. Serve
with cooking juices for dipping.
Kira Vosk, Milwaukee, Wisconsin
Makes: 12 servings
RECIPE FROM: https://www.tasteofhome.com
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