I don't mind saying that the debate on healthcare is beginning to bore me, intensely. So while we wait for new developments from the "ram it down your throat" Congress, I thought we'd kill some time with a far more more important topic, food. If enough people are interested, I may even make this a semi-regular feature.
Now I don't know for sure, but I'd be willing to bet Mary Ellen (our regular reader and quintessential Italian cook) has a better recipe than this one. But this is quick, easy, and involves very little effort. And it tastes good.
LA's Italian Beef
1 Beef Roast (3-5lbs., chuck, rump, whatever)
2 Tbsp Parsley
2 Tbsp Oregano
1 Tbsp Garlic Powder
1 Pkt Lipton's Onion Soup
1 Crockpot
Place beef roast in crockpot, cover with water. Cover with lid and cook several hours on low or high, until meat is so tender it falls apart.
Remove meat long enough to cool, so it can be shredded. Once cool, gently tear apart the roast and place it back into the beef broth, in the crockpot. Add parsley, oregano, garlic powder, and Lipton's Onion Soup packet.
Simmer in crockpot for another 2-3 hrs.
Serve piping hot on your favorite bread. I like kaiser rolls, sub rolls, or sliced Italian. Be sure to put some juice on the bread for full effect of the Italian Beef experience.
To the sandwich, you can also add pepperoncini peppers and/or a slice of provolone or mozzarella cheese while hot - so it will melt over the meat.
Enjoy.
11 comments:
Here he goes with the Swedish Chef scrap again ... and you folks thought I was making that story up. Not hardly.
Semper Fi
I guess as long as he doesn't blow holes in his kitchen ceiling with the shotgun, his wife will remain happy. And we get some recipes.
I always need the help. I serve cajun too often... cajun would be the acceptable term in my house for food that some would consider burned.
LAS- Anything in a crock pot is good. :-D
I usually cook mine with oregano, garlic powder, onion powder, basil, a little black pepper, and the now--not so secret ingredient, a pinch of crushed red pepper. That gives it a little bit of a kick that you find in many Italian dishes.
I guess we were on the same page today, food. Today is National Pi Day! Yay! So, unless you are putting that beef on a round roll, you're in big trouble with the mathematicians, young man!
We're having all round foods today. I was going to make a hash brown quiche for breakfast but was too lazy. I put some recipes up on my blog today that are in keeping with Pi.
Dude ...
Everyone is ganging up on you at Chuck's place and only one blogger has your back. Dude, at least you could defend yourself.
Your friend,
Eric
Dude ...
Everyone is ganging up on you at Chuck's place and only one blogger has your back. Dude, at least you could defend yourself.
Your friend,
Eric
//Here he goes with the Swedish Chef scrap again ... //
Uh...this was not a Swedish dish Mustang. Do I have to call Mrs. Mustang to see if you are taking your pills, as prescribed?
//I serve cajun too often... cajun would be the acceptable term in my house for food that some would consider burned.//
If you burn something in the crockpot, you have more problems than I can help with. ;)
Aha....I flushed Mary Ellen's secret recipe out. Will have to try the pinch of red pepper and the basil. The onion soup mix is enough onions for me, so I will pass on the onion powder.
Dude Eric,
Go soak your head.
LA
Dude Eric,
Go soak your head.
LA
I found a kewl addition to mine. I add the usual spices and a large can of Dei Fratelli "Italian Sauce" (get it at Meijer). It is awesome for this application. When the beef is about an hour away from being done, I load the crock pot up with large slices of green bell pepper, go to Panera and buy crusty bread and make Italian Roast Beast Sandwiches... yummy!!!!
Iron Chef HAM... NOT!!!! LOL!!!!
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