Saturday, March 26, 2011

Crock Pot Italian Beef Sandwiches

This is my best friend Stef's recipe.  I have tried many different recipes for this, and I always come back to this one.  It's the best.  Her recipes are usually the best versions of the things out there.  Even my two and a half year old son cannot get enough of this dish.  I normally do not care for pepperocinis, but once cooked down into this dish, they add an interesting zippy flavor.

Makes 8 sandwiches

*3 1/2 lb. boneless beef chuck roast (chuck roast shreds really easily)
*1 cup pepperocini pepper juice from a jar of pepperocinis
*1 pkg. dry Italian dressing mix (She uses Good Seasonings brand, but I recently tried an HEB store brand, and it tasted the same.)
*1 pkg. dry brown gravy mix
*jarred sliced pepperocinis to taste
*garlic powder
*wheat hoagie rolls
*8 slices low-fat mozzarella cheese or provolone cheese

Place roast in a crock pot.  Sprinkle liberally with garlic powder and rub all over.  Turn it over, and repeat.

In a small bowl whisk pepperocini juice with the Italian dressing mix.  Pour over the beef.  Add sliced pepperocini peppers to taste.  Cover, and cook on low for 8-10 hours.

Preheat oven to broil.

Just before serving, uncover the crock pot, and shred the meat with two forks inside the crock pot.  Mix in gravy mix, cover, and cook for about 5-10 minutes more.
Meanwhile, split hoagie rolls with a knife lengthwise down the middle.  Place hoagie rolls on a cookie sheet.  Place a slice of cheese on one side of each of the hoagie rolls.  Broil hoagie rolls just until the cheese is melted and the bread is lightly toasted.  Watch carefully because this will happen quickly.

Spoon Italian beef mixture on one side of the hoagie roll to eat.