Italian Hot Beef Recipe?

Question

I am looking for a recipe for Hot Italian Beef. My mom used to cook a roast with different seasonings & then shred it & we would eat it on buns. It was soooo good! It was one of the things we always had on Christmas eve. Mom passed away almost 7 years ago & our family hasnt been able to enjoy that since. I would like to try & make it this year. If someone could help - I sure would appreciate it. I know she used the italian seasonings blend - other than that - I dont have a clue. She also always had ALOT of juice to soak the the buns in for the sandwiches. Thanks for your help!

Answer 1

I forgot all about this dish - haven't had it since leaving New York - thanks for the reminder. Here are 2 good options see if one is close. Good Luck!

Italian Beef Sandwiches
INGREDIENTS
4 pounds boneless rump roast
6 cloves garlic, slivered
1 cup water
1 tablespoon salt
1 tablespoon coarsely ground black pepper
1 tablespoon crushed red pepper
1 tablespoon dried oregano
DIRECTIONS
Preheat oven to 250 degrees F (120 degrees C). Make slits in roast with a sharp knife, and insert garlic slivers. Place roast in a pan not much larger than the roast. Pour water into pan, and season roast with salt, black pepper, red pepper, and oregano.
Cover, and bake in preheated oven for 2 hours, basting occasionally. Remove from oven, and let cool in roasting pan. Meat should be very rare. Wrap tightly and refrigerate overnight.
The next day, Remove roast from pan, and slice as thinly as possible. Add a little water to roasting pan, and heat on stovetop, but do not boil. Stir to blend seasonings. When au jus is hot, add sliced beef just long enough to heat through. Serve on crusty Italian bread with au jus available for dipping.
Note:
Serve with giardiniera (mixed sliced vegetables spiced or fresh) and both roasted and sweet peppers.
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Italian Roast Beef I

INGREDIENTS
1 1/2 cups water
3 cubes beef bouillon
1 teaspoon salt
1 teaspoon crushed garlic
2 tablespoons Italian seasoning
1 teaspoon freshly ground black pepper
2 tablespoons dried oregano
2 tablespoons dried basil
1/2 teaspoon dried red pepper flakes (optional)
4 pounds rump roast
1/2 cup vegetable oil
DIRECTIONS
Pour water into a large kettle, and add bouillon cubes.
Mix together the salt, garlic, Italian seasoning, black pepper, oregano, basil, and red pepper flakes on a large plate. Rub roast with 1/2 cup vegetable oil. Roll roast in seasoning mixture until well coated. Place the roast in the kettle along with any left over seasoning mixture and oil.
Bring water to a boil, reduce heat, and simmer approximately 3 1/2 hours. Meat should be tender and well done.

Answer 2

Italian-Style Shredded Beef

Servings: 12
Prep Time: 15 minutes
Cook Time: 5 hours
- 1 (2½-pound) boneless eye of round beef roast
- 1 medium onion, thinly sliced
- 1 can (6-ounce) Italian flavored tomato paste
- 2 tablespoons HERB-OX® Beef Flavored Bouillon Granules
- 1/2 cup water
- 12 Kaiser rolls
- 12 (1-ounce) slices Provolone cheese



Directions
Place roast in a 3½-quart slow cooker. Add onion, tomato paste, bouillon and water. Cover and cook on HIGH for 5-6 hours or until meat is tender. Remove roast from cooker. Using two forks, shred meat. Return meat to cooker, stirring to coat with sauce. Evenly divide meat amond Kaiser rolls. Top with cheese and serve.


But this one sounds better, with more spice.

Ingredients:
5 pounds chuck roast
3 cups water
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 package Good Seasonings Italian salad dressing mix


Directions:

Trim excess fat from roast. Place roast in crockpot. Mix water with all seasonings and pour over roast. Cover and cook on low 8 - 10 hours.

Remove meat, allow to cool slightly and shred, discarding any fat. Return shredded meat to broth in crockpot and cook on high until heated through, 15 minutes to 1/2 hour. Use a slotted spoon to serve meat on large buns or rolls. May be frozen.

Juicy beef, fragrant with garlic, pepper and other spices. A great dish for a crowd, or just freeze the leftovers.

Answer 3

INGREDIENTS:
3 1/2 to 4 pounds beef roast, sirloin tip or rump roast
12 ounces (jar) Italian Giardiniera, drained, less if you want it less spicy
12 ounces (jar) pepperoncini peppers
1 envelope Italian salad dressing (zesty Italian)
10 ounce can condensed beef broth
PREPARATION:
Place beef roast in a 3 1/2 to 5-quart slow cooker. Combine Giardiniera, pepperoncini peppers, dry salad dressing mix, and condensed beef broth.
Add all mixture to crockpot. Cover and cook on LOW for 12 to 14 hours, until meat is very tender.

Real Chicago Italian Beef
Uniquely Chicago neighborhood food shipped anywhere in the US
www.serrelli-st.com

Answer 4

I have a slow cooker recipe for chuck roast (3 pounds or so) put in crock pot, 3 packets dry Italian dressing, one cup water or beef broth, then 1/2 jar pepperocini peppers with juice (16 oz jar). Cook on low for like 10 hours. Yummy!

Answer 5

go to allrecipes.com or cooks.com!