From the kitchen of One Perfect Bite...So much of the food we prepare depends on what our families will eat. Many of you might find these Italian-style beef sandwiches too heavy for a summer meal. I have a very active family and their food choices are dictated less by the weather than might be the case for a less lively crew. If you have spent the day on or in the water, a sandwich like this one really hits the spot. I happen to like this hoagie because the beef used to make it is truly effortless, unless you are a stickler and feel you have to factor in the energy expended by plugging in the slow-cooker. As is the case with most really simple recipes, I have nothing to add to the instructions that come with it, except to urge you to give these sandwiches a try. Here is how they are made.
Italian Beef Sandwiches with Pickled Peppers and Provolone...from the kitchen of One Perfect Bite courtesy of The Pioneer Woman
1 whole beef chuck roast, 2-1/2 to 4 pounds
1 (10-oz.) can beef broth, undiluted
1/4 cup salt-free Italian seasoning
1 teaspoon salt
1/4 cup Water
1 (8-oz.) jar pepperoncini peppers, undrained
1 (4-oz.) jar diced pimentos, undrained
Rolls and topping
6 to 8 slices provolone cheese
6 to 8 buttered, toasted deli-style rolls
1) Combine all roast ingredients in the insert of a 5-1/2 to 6 quart slow-cooker that's been coated with a nonstick spray. Cook on HIGH for 1 hour. Reduce heat and cook on LOW for another 4 to 5 hours, or until beef is fork tender and shreds easily.
2) Remove meat from slow-cooker and shred with two forks. Return to braising liquid to keep warm.
3) Toast and butter rolls. Using a slotted spoon to drain off liquid, pile bottom half of bun with shredded beef. Top with cheese and broil to melt. Serve with peppers and juice from the pot, if desired. Yield: 6 to 8 servings.
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