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Italian Beef Sandwiches - Easy Slow Cooker Recipe
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Serves 10
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Ingredients:
1 beef sirloin tip, rump or chuck roast, (4-5 pounds), cut in 4 pieces
1 can beef broth, (14.5 oz.)
1 can beer or non alcoholic beer, (12 oz.)
1/4 cup cider vinegar
1 jug Johnny's Au Jus, (8 oz.)
1 envelope Italian salad dressing mix
1 tablespoon fresh minced garlic, (3 large cloves)
1 large sweet yellow onion, chopped
1 teaspoon dried leaf Italian seasoning
10 butter-toasted sandwich rolls
10 slices Provolone Cheese, for topping if desired
Giardiniera (jarred Italian pickled mixed vegetables), for topping, if desired
Place roast pieces in a 5 to 7-quart slow cooker. Combine the broth, beer, vinegar, Au Jus, salad dressing mix, garlic, onion, and Italian seasoning; pour over roast. Cover and cook on low for 7-8 hours or until meat is tender.
Remove roast. When cool enough to handle, shred meat, using two forks. Discard fat, return to slow cooker, and heat through.
Using a slotted spoon, spoon shredded meat onto each roll. Top with provolone cheese slices and giardiniera, if desired. Serve juices as a dipping sauce.
Italian Beef and Noodles
2 tablespoons butter
2 tablespoons flour
4 cups leftover Italian Beef and Jus from Italian Beef Sandwiches, seerecipe (above)
4 cups beef broth
1 package wide Amish egg noodles, (12 oz.)
Sour Cream, for topping
Chopped fresh chives, for topping
Heat a large Dutch oven or soup pot over medium-high heat. Add butter and melt until light brown in color, about 2 minutes.
Stir in flour and cook another 2 minutes. Pour in left over Italian beef with jus and the beef broth; bring to a boil. Stir in egg noodles, reduce heat to simmer, and cover.
Simmer until noodles have absorbed most of the liquid and are soft but still a little chewy (al dente). Serve in bowls topped with sour cream and fresh chopped chives.
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1 beef sirloin tip, rump or chuck roast, (4-5 pounds), cut in 4 pieces
1 can beef broth, (14.5 oz.)
1 can beer or non alcoholic beer, (12 oz.)
1/4 cup cider vinegar
1 jug Johnny's Au Jus, (8 oz.)
1 envelope Italian salad dressing mix
1 tablespoon fresh minced garlic, (3 large cloves)
1 large sweet yellow onion, chopped
1 teaspoon dried leaf Italian seasoning
10 butter-toasted sandwich rolls
10 slices Provolone Cheese, for topping if desired
Giardiniera (jarred Italian pickled mixed vegetables), for topping, if desired
Italian Beef and Noodles
2 tablespoons butter
2 tablespoons flour
4 cups leftover Italian Beef and Jus from Italian Beef Sandwiches, seerecipe (above)
4 cups beef broth
1 package wide Amish egg noodles, (12 oz.)
Sour Cream, for topping
Chopped fresh chives, for topping
Directions:
Place roast pieces in a 5 to 7-quart slow cooker. Combine the broth, beer, vinegar, Au Jus, salad dressing mix, garlic, onion, and Italian seasoning; pour over roast. Cover and cook on low for 7-8 hours or until meat is tender.
Remove roast. When cool enough to handle, shred meat, using two forks. Discard fat, return to slow cooker, and heat through.
Using a slotted spoon, spoon shredded meat onto each roll. Top with provolone cheese slices and giardiniera, if desired. Serve juices as a dipping sauce.
Italian Beef and Noodles
Heat a large Dutch oven or soup pot over medium-high heat. Add butter and melt until light brown in color, about 2 minutes.
Stir in flour and cook another 2 minutes. Pour in left over Italian beef with jus and the beef broth; bring to a boil. Stir in egg noodles, reduce heat to simmer, and cover.
Simmer until noodles have absorbed most of the liquid and are soft but still a little chewy (al dente). Serve in bowls topped with sour cream and fresh chopped chives.
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