Thursday, September 1, 2011
Italian Beef for Sandwiches
We love entertaining, and we love sports (some of us more than others........), and in the fall we put the two together fairly often. I usually throw a batch of chili together, or some sort of hot sandwich, and then have an assortment of hot and cold aps and tasty beverages so people can help themselves and graze during the game. This recipe was passed along to me by a friend today, and it looks delish, doesn't it? I've done a similar one before - and you can adjust the amount of peppers if you're not into heat, but our family loves them.
1 12 oz. jar sliced pepperoncini peppers
3-4 pounds boneless beef chuck roast
1/4 c. water
1 3/4 tsp. dried basil
1 1/2 tsp. garlic powder
1 1/4 tsp. dried oregano
1 1/4 tsp. salt
1/4 tsp. pepper
To cook right away: put all ingredients in a crock pot. Cover and cook on low until beef is tender, about 6-9 hours. Shred beef. Serve with hard rolls or on crackers with shredded cheese, sour cream, onions, etc. You could try little Hawaiian bread rolls, too.
To freeze: either prep as directed above and then freeze once completely cooled, or toss all of the ingredients in a freezer bag, and freeze for another time. To prepare, let thaw in fridge, and then follow above instructions.