The beef slow cooks overnight in Italian dressing and Au Jus seasoning packets, a little salt and pepper and water. The next morning, just shred the beef, defat the juices/gravy, put the beef back in the juices and you’re all set to go.
I like Italian beef on French bread cut and split into rolls, crusty with a light and airy crumb, not the dense baguette type of bread. Soft hoagie rolls work, and so do hamburger type buns, especially for a crowd. People can serve themselves and dress as they like.
Peppers and juices spooned over the beef is definitely the Chicago-style way, but you can also dress these hot sandwiches with shredded romaine lettuce, onion, pickles and mayo. Yep, mayo. In fact, I put a swipe of mayo on mine last time I made this. So, that would be more the NOLA way of doing things ~ a hot beef po’ boy. No right or wrong way here, however you top it is up to you!
Ingredients
Instructions
For Complete ìnstructìons : thehungrybluebird.com
I like Italian beef on French bread cut and split into rolls, crusty with a light and airy crumb, not the dense baguette type of bread. Soft hoagie rolls work, and so do hamburger type buns, especially for a crowd. People can serve themselves and dress as they like.
Peppers and juices spooned over the beef is definitely the Chicago-style way, but you can also dress these hot sandwiches with shredded romaine lettuce, onion, pickles and mayo. Yep, mayo. In fact, I put a swipe of mayo on mine last time I made this. So, that would be more the NOLA way of doing things ~ a hot beef po’ boy. No right or wrong way here, however you top it is up to you!
Ingredients
- 7 lbs boneless beef chuck roast
- 2 .7-oz envelopes Good Seasons Italian dressing mix
- 2 1-oz envelopes Au Jus gravy mix
- 1 tbsp Lawry's seasoned salt
- 1 tbsp freshly ground black pepper
- 2 cups water
- Toppings for serving, such as: hot and/or sweet peppers, provolone cheese, mayo, mustard, shredded lettuce, sliced onions, pickle slices
Instructions
- Cut beef into large chunks, trimming away any large pieces of fat. Place in a slow cooker.
- In a bowl, whisk together seasoning packets, seasoned salt, black pepper and water.
- Pour liquid mixture over beef and toss gently to combine. Cook on low setting overnight (for 8-10 hours).
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For Complete ìnstructìons : thehungrybluebird.com