Cheap Recipe: Slow-Cooker Italian Beef Heroes

12 Oct

For a printable version of this recipe and complete ingredients listing, click here.

With a little au jus and pepperoncini, these hearty subs are a whole meal by themselves!

With a little au jus and pepperoncini, these hearty subs are a whole meal by themselves!

My local grocery store had a sale last week on giant rump roasts–they were something like $1.69 a pound–so I decided the weather was just perfect for a big batch of Italian Beef!

These sandwiches are a snap to fix in the Crock Pot, but beware–if you make it on the weekends, you’ll be punishing yourself all day if you stick around the house. The wonderful aroma starts filling your house long before the meat is done–it’s torture! I recommended leaving the house as soon as you flip the switch on your Crock Pot to avoid temptation…

Start with a 2.5- or 3-lb. beef roast.

Start with a 2.5- or 3-lb. beef roast.

Begin by placing a thawed beef roast (2.5-lb. or larger) in the bottom of your slow cooker. (I use a 4-quart crock, so keep in mind that you want the meat to take up a decent amount of space in your cooker and adjust roast size accordingly. My roast was about 3 lbs. and ran a little small in my cooker.)

Sprinkle over the roast: 1 tablespoon garlic powder,

Cover that sucker in seasoning!

Cover that sucker in seasoning!

1 tablespoon Italian seasoning (I used a combination of oregano, basil and marjoram), 1/2 tablespoon onion powder, and black pepper (to taste).

Next, pour about 3.5 to 4 cups liquid♥ over the roast.

Chef’s Note: You can use many different combinations of things to equal your 3.5 cups of liquid–vegetable or beef stock, beer, water, weak coffee, a little red wine vinegar, etc. I used a can of beer and a can of vegetable broth.

Pepperoncinis & brine: Use half in the recipe and half when serving!

Pepperoncinis & brine: Use half in the recipe and half when serving!

Because the meat will technically make its own juices as it cooks, you can get away with not adding liquid, but unless the meat takes up over 85 percent of your crock pot on its own, you should probably add some sort of liquid to prevent parts of the roast from drying out or

Roast with beer, broth & pepperoncini juice...

Roast with beer, broth & pepperoncini juice...

 hardening!

Next, take a 16-ounce jar of pepperoncini (undrained!) and divide it in half. Pour half of the peppers (and brine!) straight into the Crock Pot. Reserve the other half for garnishing the finished sandwiches.

Cover; cook on LOW setting for about 8 hours. Once cooked, the meat will still appear to be in one solid chunk. But if you take two forks, stab them into the roast, and twirl, you’ll find it takes practically no effort to create pulled roast pieces.

Twirl a meat fork in the tenderized roast and watch it fall apart.

Twirl a meat fork in the tenderized roast and watch it fall apart.

Serve the meat on hoagie buns any way you like. We absolutely love these sandwiches with shredded pepperoncinis, melted pepperjack cheese slices and Country Bob’s Sauce (the local be-all-to-end-all steak/BBQ concoction). Serve au jus on the side for dipping.

Is your mouth watering yet???

Is your mouth watering yet???

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: