mkc
<50 posts
I have made 15 posts
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Post by mkc on Sept 11, 2016 16:42:24 GMT -5
Another great, oft-shared recipe from Linda in Mo.
CrockPot Italian Beef
3 lb chuck or rump roast -- trimmed of fat
1 package Good Seasons Italian salad dressing mix
2 tsp Italian seasoning
1/2 jar pepperoncini peppers -- (half of a 16 oz jar, including juice)
1 can beef broth -- (or 1 to 2 cups hot water mixed with a teaspoon or two of beef flavored Better than Bouillon)--or more if needed
ground pepper -- garlic powder, etc.
1. Mix all ingredients together in a slow cooker or crockpot. Cook all day on low (or #3 in a slow cooker).
2. When meat is done, shred it and put back in its juices.
3. Serve on warm kaiser buns (toast if desired). Top with favorite cheese--cheddar, colby/jack, mozzarella/cheddar, etc. Warm in the microwave if cheese needs to be melted.
4. Can also top with sauteed onions, green peppers, and mushrooms if desired.
Source
Author: Linda in MO
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Post by wallycat on Sept 11, 2016 17:29:26 GMT -5
I make my own Good Seasons copycat mix and ADORE this recipe!!
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Post by PattiA on Sept 11, 2016 18:16:49 GMT -5
I found a container of Italian Beef in the freezer last night. Instant dinner! Italian Beef is a favorite here. I make a sugar-free, low sodium version of the copycat seasoning mix recipe. And use a whole jar of pepperoncini.
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Post by soupandstew on Sept 11, 2016 18:37:26 GMT -5
I found a container of Italian Beef in the freezer last night. Instant dinner! Italian Beef is a favorite here. I make a sugar-free, low sodium version of the copycat seasoning mix recipe. And use a whole jar of pepperoncini. I am sodium-sensitive and always on the hunt for alternatives to the packaged stuff. I saw a copycat recipe online; do you just reduce or replace the garlic salt and celery salt with garlic powder and celery seed, and omit the sugar? |
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Post by PattiA on Sept 11, 2016 18:47:18 GMT -5
Yes, I use the copycat recipe but with garlic powder, celery seed, omit the sugar and the salt. I use salt, but most commercial blends are too salty for my tastes. I make all my blends salt-free and add salt when I use them if needed.
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Post by wallycat on Sept 11, 2016 20:02:52 GMT -5
This is the full salad dressing (italian/good seasons) but I just make the dry part for the crockpot beef):
Good Season's Italian Dressing
Dry Mix:
1 TB Garlic powder
1 TB Onion powder
2 TB Oregano
1 ts Pepper
1/4 ts Thyme
1 ts Basil
1 TB Parsley
1/4 ts Celery salt
2 TB Salt (can skip or reduce if using celery salt).
(can also add stevia if you are trying to reduce sugar...about 1/4 tsp.)
Whisk together all ingredients in a small bowl. Keep in airtight jar.
For Dressing Mix:
1/4 Cup Cider Vinegar
2/3 Cup Oil
2 TB Water
2 TB Dry Mix from above
Shake well.
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Post by erin elizabeth on Jan 18, 2017 8:49:52 GMT -5
Has anyone ever tried this with a pork roast? I have the pepperoncini and broth, but the roast I thought was beef is pork instead!
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Post by mrswaz on Jan 18, 2017 11:12:36 GMT -5
Has anyone ever tried this with a pork roast? I have the pepperoncini and broth, but the roast I thought was beef is pork instead! I don't see why it wouldn't be delicious! You might want to trim some fat, but otherwise, I think it would be very good. |
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Post by erin elizabeth on Jan 18, 2017 12:17:11 GMT -5
Thanks, mrswaz. I think I am going to give it a whirl since it'll use up those peppers. I'll report back.
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Post by beth on Jan 18, 2017 15:44:29 GMT -5
If you are trying it with a pork shoulder or butt, I think it should work well. If your roast is a loin, it may not be the result you want. I've had pork loin overcook in a crockpot and I don't think it will shred like the other cuts (used for pulled pork) will.
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Post by erin elizabeth on Jan 18, 2017 16:17:44 GMT -5
Yep, it is a shoulder roast.
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Post by beth on Jan 19, 2017 1:25:26 GMT -5
Should work fine -- let us know how you like the flavor combination.
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Post by erin elizabeth on Jan 22, 2017 11:59:32 GMT -5
So very good! This got a thumbs up from all three diners. I used chicken broth since I was using pork. Served with sauteed peppers and onions and pepper jack cheese.
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