Italian Beef
This beef makes awesome sandwiches, especially when served with a side of steak fries. Don't forget to keep a bowl of the sauce next to your plate; you'll love dipping your sandwich and fries in it! You can also use the beef to make Beef Taquitos.
INGREDIENTS | SERVES 6
- 3 pounds chuck roast
- Salt and pepper to taste
- Garlic powder to taste
- 2–3 tablespoons vegetable oil
- 2 (.7-ounce) envelopes dry Italian salad dressing mix
- 3 cups beef broth
- 2 green peppers, sliced
- 1 large onion, sliced
- 5 hoagie rolls (used on reheating day)
- 1 cup provolone cheese, shredded (used on reheating day)
- Sliced banana peppers (used on reheating day)
Freezing Day
Season roast with salt, pepper, and garlic powder.
In a skillet over high heat, sear roast in oil for 2–3 minutes on each side. Transfer roast to the slow cooker.
Mix 2 packages of dry seasoning mix with the beef broth and pour over the top of the roast. Cook on low for 8 hours.
Remove the roast from the slow cooker and shred it. Put it back into the slow cooker, add the green pepper and onion slices, and cook an additional hour.
Let cool and transfer meat, vegetables, and all liquid to a freezer bag.
Reheating Instructions
Defrost in the refrigerator overnight.
Heat in a saucepan over medium heat for 15–20 minutes, or until desired temperature is reached. Toast the hoagie rolls.
Top each roll with meat, Provolone cheese, and banana peppers. Put under broiler and toast until cheese is melted.
PER SERVING
Calories: 677 | Fat: 35g | Protein: 58g | Sodium: 1081mg | Carbohydrates: 28g | Fiber: 2g
Freeze Individual Sandwiches
You can also make up individual sandwiches to freeze. Buy fresh rolls and layer them with the beef and any desired toppings. Wrap the sandwich tightly in plastic and freeze. Don't forget to freeze portions of the sauce for dipping. To serve, simply defrost and bake in the oven until hot!
