Crocktober: One Chuck Roast, Two Easy Meals – Italian Beef Sandwiches & Beef and Noodles
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Recipes in this Video
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Italian beef sandwiches originated in Chicago and are a popular local dish, often served with sweet or hot peppers.
Ingredients
- ●2 lbs beef chuck roast
- ●1 cup beef broth
- ●1/2 cup pepperoncini peppers
- ●1 packet Italian dressing mix
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●4 hoagie rolls
- ●1 cup sliced provolone cheese
- ●1/4 cup chopped fresh parsley (for garnish)
Instructions
- 1Preheat your slow cooker on low heat.
- 2In a bowl, mix together the beef broth, Italian dressing mix, garlic powder, onion powder, black pepper, and salt.
- 3Place the beef chuck roast in the slow cooker and pour the broth mixture over it.
- 4Add the pepperoncini peppers on top of the roast.
- 5Cover and cook on low for 8 hours or until the beef is tender and shreds easily.
- 6Once cooked, remove the beef from the slow cooker and shred it with two forks.
- 7Return the shredded beef to the slow cooker and mix it with the juices.
- 8To serve, place a generous amount of the beef mixture onto each hoagie roll.
- 9Top with sliced provolone cheese and garnish with chopped parsley.
- 10Optional: Place the sandwiches under a broiler for 2-3 minutes to melt the cheese before serving.
Equipment
slow cookermixing bowlforksbroiler (optional)
Ingredients
- ●1 lb beef sirloin, thinly sliced
- ●8 oz egg noodles
- ●2 cups beef broth
- ●1 medium onion, sliced
- ●2 cloves garlic, minced
- ●1 cup bell peppers, sliced
- ●2 tbsp soy sauce
- ●1 tbsp cornstarch
- ●1 tbsp vegetable oil
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1/4 tsp red pepper flakes (optional)
Instructions
- 1Cook the egg noodles according to package instructions, then drain and set aside.
- 2In a large skillet, heat the vegetable oil over medium-high heat.
- 3Add the sliced beef to the skillet and cook until browned, about 3-4 minutes.
- 4Remove the beef from the skillet and set aside.
- 5In the same skillet, add the sliced onion, garlic, and bell peppers. Sauté until the vegetables are tender, about 5 minutes.
- 6Return the beef to the skillet and stir in the beef broth, soy sauce, black pepper, and salt.
- 7Bring the mixture to a simmer and let it cook for about 5 minutes.
- 8In a small bowl, mix the cornstarch with a little water to create a slurry, then add it to the skillet to thicken the sauce.
- 9Add the cooked egg noodles to the skillet and toss everything together until well combined.
- 10If desired, sprinkle with red pepper flakes for added spice before serving.
Equipment
large skilletpot for boiling noodlesmeasuring cupsmeasuring spoonsmixing bowl
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