Liz at carpéseason knows that a crock pot is a busy parent’s BFF. She shared her recipe for slow cooker Italian Beef Sandwiches that is great for any night of the week. Simply prep the meat in the slow cooker in the morning and 10-12 hours later when your clan is hungry dinner will be ready. Read on for the full ingredients and method.
3.25 lbs boneless beef round (could also be called bottom round roast)
1 tsp salt
1 tsp black pepper
1 tsp dried basil
1 tsp onion salt
1 tsp dried parsley
1 tsp oregano
1 tsp garlic powder
1 packet dry Italian dressing seasoning
3 c water
Optional ingredients for sandwiches: soft hoagie buns, sliced onion, sliced bell pepper, marinara sauce, shredded mozzarella
1. Lightly coat the crockpot with cooking spray. Pour the water into the crockpot. Stir in the salt, pepper, basil, onion salt, parsley, oregano, garlic powder, and Italian dressing packet. Place the meat in the water mixture; cover with a lid, and turn on low for 10-12 hours. Optional: about halfway through the cooking time, flip the beef over so that both halves get some time in the water.
2. Optional step from the author: Once meat is fork tender, remove it from the crockpot and place it in a large covered bowl in the refrigerator. Pour the juice from the crockpot into a smaller bowl, cover it with a lid, and put it in the freezer for about an hour. Once the fat from the juice has solidified on the top, remove the fat with a spoon, and pour the remaining juice into the container with the beef and let sit for a few hours.
3. When ready to serve, shred beef with your fingers or a fork, and reheat beef in the juice in a covered saucepan over medium heat. It only takes about 10-15 minutes to reheat. You can also freeze the beef in its own juice in large or individual portions. If serving immediately, simply shred the beef and move to step 4.
4. To make the sandwiches pictured: Preheat oven to low broil. Line a baking sheet with parchment paper or foil and place split hoagie buns on the sheet. Sauté sliced onions and peppers in olive oil over medium heat for 3-5 minutes until just softened. Place warmed beef (with a slotted spoon to remove from juice) on split hoagie bun. Top with sautéed onions and pepper. Spoon sauce over the top, then sprinkle on mozzarella as desired. Broil on low for 2-3 minutes, just until the cheese is melted. Alternately, you can serve these beefs with just their au jus…equally fantastic and super easy!
recipe and photo courtesy of Liz at carpéseason
Food and life are seasonal. And ingredients that haven’t traveled hundreds of miles to reach your plate are much more desirable than their processed counterparts. That’s why Liz of carpéseason cooks using fresh, seasonal ingredients that bring out the flavors of each dish she prepares. Many of her dishes have a self-described “flexitarian” focus–heavy on grains and veggies, with some meat. Check out all of her delicious (and expertly photographed) dishes over at carpéseason.