MENU
 
 
 
 

  • Crock Pot Wednesdays: Slow Cooker Italian Beef

    3 votes
    Crock Pot Wednesdays: Slow Cooker Italian Beef
    Publisher of
    by Katie Caldwell
    45 recipes
    >

    Ingredients

    • 1 can low sodium beef broth
    • 1 1/2 cup water
    • 1 teaspoon ground black pepper
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • 1 teaspoon dried parsley
    • 1 teaspoon garlic powder
    • 1 tablespoon of Italian Seasoning (I used McCormick's Italian Grinder)
    • 1 bay leaf
    • 1 package of Good Seasoning Italian Salad Dressing mix
    • 1 3 lb chuck roast
    • 1 chopped green pepper
    • 1 chopped sweet onion

    Directions

    Pages

    Crock Pot Wednesdays: Slow Cooker Italian Beef

    With the cold weather and an invitation from Debbie at Dining with Debbie to participate in Crock Pot Wednesdays, I decided on Friday to break out my crock pot and make something to share. I haven't used in my crock pot in forever, and with the cold weather and extra time on my hands now that I've graduated, it was the perfect opportunity to try out a new recipe. I decided to search petitchef.com for something new to create. I came across this recipe that is an adaptation from a recipe on allrecipes.com for Slow Cooker Italian Beef. It sounded good, and I had most of the ingredients here at home (minus the chuck roast of course). I made a couple of changes to it, and I was really pleased with the final result! Rick called it "awesome!" I hope that you enjoy it, too!

    Slow Cooker Italian Beef

    Ingredients

    Directions

    Combine all ingredients except for the green pepper and onion in the crock pot and cook on low for 10-12 hours or high for 4-5 hours. When there is one hour left, add the green pepper and onion to the crock pot.

    To make sandwiches:

    Additional Ingredients

    Hoagie Rolls

    Provolone Cheese slices

    Dijon Mustard

    Directions

    Preheat broiler. Cut hoagie rolls in half and place Dijon mustard and cheese on one side of the roll and the meat on the other. Place in the broiler until cheese is bubbling (around 4 minutes).

    Similar Recipes

    Reviews

    • Jill Moberg




      I combined this recipe with Easy & Amazing Zesty Italian Beef from Missy Horton and the results were very good. I should have thrown a few potatoes in the pot along with the peppers, there was plenty of broth. I toasted ciabatta rolls in the oven then dipped cut side in the beef broth. Spread a mayo/dijon blend on the bread then covered with provolone cheese and put it back in the oven to melt cheese into the rolls. I covered the rolls with the beef/pepper meat and served open face. They were quite good and a hit with everyone.

      Leave a review or comment