Italian Beef Sandwiches
3.5 to 5 lb. chuck/pot roast
cooking oil (such as canola) *can omit if using a non-stick pan
ground black pepper
1 ranch dry mix packet
2 au jus gravy dry mix packet, divided
1/2 stick butter (1/4 cup)
10 pepperoncini peppers
8 fresh hoagie rolls
16 slices mozzarella cheese *for 8 sandwiches
1 large vidalia onion, sliced
2 sweet peppers, your choice, sliced
Season the meat with pepper only. Using a large skillet set to medium-high heat add the oil *you can omit oil if using a non-stick pan, When the oil is hot, add the meat. Brown on all sides. Add the browned meat to a 4-quart or larger slow-cooker. (I use a slow-cooker liner in mine)
Sprinkle the ranch packet and one of the au jus packets on top of the roast.
Add the butter, and peppers on top of the seasonings.
Cover and cook on LOW for 8 hours.
My Slow-Cooker has a Low, Med & High Setting, I place mine on Medium for 8 hours.
30 minutes before serving, Remove meat and shred or cut into chunks. Add in 1/4 cup of water stir and let cook 30 minutes more. Prepare second packet of au jus gravy on stove top (this will be your dipping sauce)
Serve on fresh hoagie rolls with some more fresh pepperoncini's, grilled or fresh cut onion & sweet peppers and some melted mozzarella cheese on top for a great sandwich! I butter and toast my hoagie rolls and place under the broiler, then add the meat & other fixings and return to under broiler to melt the cheese before serving. Serve beef sandwiches with a side of extra au jus dipping gravy you prepared on the stove top.
Recipe Inspired by: my Chicago upbringing (Michaels, Stashs, Irvings)
Photos by: Diane Baker for Canning and Cooking at Home