I was out surfing my Pinterest boards the other night and found so many great recipes I had totally forgotten about. Do you do that too? Please tell me you do. Yes? No? Anyway. I have a terrible case of pinning and forgetting. Yikes. In an effort to remedy that, I printed (yes, printed) off about a gazillion recipes to try. Ok, maybe not quite that many, but you get my point. Have I also mentioned my crazy food ADD? Like I have issues making the same recipe more than once? There are just so many amazing recipes to try! My family thinks I am nuts. They are probably right.
We tried the recipe for this Italian Beef last night. And.it.was.so.good. I can’t even tell you. The flavor was right on – deep and full of seasonings. It was totally hands free. I threw it in the slow cooker and forgot about it for 10 hours. In fact, I have decided to make this for THE BIG GAME next week. Which, in fact, I will be a nervous wreck for, because our (and by our, I really mean J-Man’s, but I also support on a secondary level because my #1 team usually – cough- chokes. But I am not bitter) team is playing!! And I can’t handle it. And I will be hiding in the kitchen the entire time. And I will have not fingernails left. Sorry for starting so many sentences with “and.”
Serve this beef with cheese and veggies on ciabatta buns. Yes, I have a love for those yummy buns. Or over mashed potatoes. Or just by itself. Anyway you serve it, it is wonderful. Here is what you need.
Dried herbs: oregano, basil, parsley, bay leaf
Seasonings: salt, pepper, onion salt, garlic powder
Serving options: mozzarella or provolone cheese, grilled or broiled veggies: onions, peppers, tomatoes, mushrooms, ciabatta or other hard rolls, mashed potatoes
Place roast in slow cooker. Combine the water, dressing mix, herbs, and seasonings in a saucepan. Cook over medium heat just until it boils. Pour over the roast. Cover and let cook on low for 10-12 hours (mine even cooked for 13 hours and it was literally just falling apart. Perfect!) Remove the roast and shred it. Set slow cooker to high and add beef broth or bouillon. Let it cook until combined.
For the veggies, slice and place on a large rimmed baking sheet. Drizzle with olive oil and sprinkle with kosher (or sea) salt. Put on the middle rack with the broiler on high. Cook for 5-7 minutes, until tender – WATCH CLOSELY!!
- For the meat:
- 1-5 lb beef roast
- ½ t. salt
- 1 t. ground black pepper
- 1 t. dried basil
- 1 t. onion salt
- 1 t. dried parsley
- 1 bay leaf
- 2 T. Italian dressing mix (or 1 packet)
- 3 c. water
- 1 c. beef broth (or 1 beef bouillon cube)
- For the veggies:
- Tomatoes, onions, peppers, and mushrooms
- 1 T. Olive oil
- 2 t. Kosher or sea salt
- Mozzarella or provolone cheese, for serving
- Place roast in slow cooker.
- Combine water, herbs, and seasonings in a saucepan over medium heat.
- Bring to a boil.
- Pour over roast.
- Cover and cook on low 10 up to 14 hours.
- Remove meat and shred.
- Add beef broth to sauce and cook on high until well combined, about 5-10 minutes.
- For the veggies:
- Slice veggies.
- Place on large rimmed baking sheet.
- Drizzle with olive oil and sprinkle with salt.
- Put pan on middle rack and broil on high for 5-7 minutes - WATCH CLOSELY!!
- To serve:
- Layer meat, cheese, and veggies on ciabatta buns, over mashed potatoes, or in a bowl!