Tuesday, December 30, 2008
Slow Cooker Italian Beef
I made this meal over the holidays as a no-fuss, little-time-required meal and it was fabulous. I found the recipe in Allrecipes' archives of slow cooker meals and tweaked it just a bit to fit the ingredients I had on hand (with over 500 four or five star reviews, I knew it had to be pretty good!). Served on crusty rolls with provolone cheese, it was a hit with my family. I absolutely love meals like this - quick, delicious and very filling. The meat turned out more tender than any meat I've cooked in the crockpot and was literally melting in my mouth as I ate this sandwich, which made it extra-easy for my kids to eat. Even my little toddler who has nary a molar was able to chomp this down. Definitely a meal keeper!Slow Cooker Italian Beef for Sandwiches adapted from allrecipes.com1 1/2 cups beef broth1 cup water1 teaspoon salt1 teaspoon ground black pepper1 teaspoon dried oregano1 teaspoon dried basil1 teaspoon onion salt 1 teaspoon dried parsley1 teaspoon garlic powder1 bay leaf1 (.7 ounce) package dry Italian-style salad dressing mix (such as Good Seasons brand)1 (5 pound) chuck roastCombine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine.Place roast in slow cooker, and pour salad dressing mixture over the meat. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork (I did this step about 45 minutes before eating so the shredded meat had time to absorb more of the juices in the crockpot). Serve on crusty rolls with cheese, if desired.
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