Then I plan to cook a recipe I saved for beef dip sandwiches. It's basically 3# chuck, 1 can consomme 2 cans french onion and whatever.
But I got it in my head we slick chuck roast and to get across the grain, the slices are thinner than I like roast beef. How about if I can talk the butcher into cutting me a fatter one? If it is too much I can freeze half of it.
The other cuts I like even better but want to see how the chuck works are sirloin tip, top or bottom round and I haven't cooked it but I thought there was a rolled one with fat tied around it, probably too expensive.
I'll go with the recipe but we now have the B than Boullion and beef stock and broth.
Oh and I like them a little browned; I thought some crock pots produced a little but most sites say you have to brown them in a pan. I'd rather not dirty an extra pan if I don't have to.
Thanks in advance!
I make Italian Hot beef in a crock pot. I like a round roast. Round steak works, too and cooks faster and can often be found on sale. Chuck is too greasy for me in this recipe. I prefer my sirloin as a roast or steak...too good a cut for Italian Beef.
3-5# round roast (top or bottom)
2 packages Italian salad dressing dry mix (can add more, but 2 is plenty spicy)
I large jar pepperoncini with brine
one onion, sliced
Beef bouillon or beef broth or Better than Bouillon Roast Beef or Au Jus mixed with water to cover (6-8 cups)
I mix the spices, water and peppers and onion and put them in the pot on high. Let heat for an hour so broth is as warm as possible before adding meat. (you can also heat broth, peppers and onion on stove to boiling and add to crock pot)
It’s worth it to sear the beef in a pan...just heat pan, add some oil, use a meat fork and press each side to the hot oiled pan long enough to sear), Place meat in hot broth, set on low six-eight hours. I like to slice the meat at about 5 hours and return to broth to cook until falling apart tender. This makes the normally dry round roast juicier. I make this and freeze in 2-3 serving portions. Freeze extra broth separately in multiple containers (I add broth to the meat when freezing, but like extra for dipping). I like it when I have enough extra broth to start the next batch. If you do this, puree the frozen peppers/onions before adding fresh ones and enough dry dressing mix and broth to cover. Taste to adjust seasoning. Sometimes I add only a partial envelope of dressing mix because my frozen broth is already spicy enough.
I love having this in the freezer. Just add mini baguettes and a salad for a quick dinner.
“Then I plan to cook a recipe I saved for beef dip sandwiches.”
Have a Chicago Italian Roast Beef recipe I finished up in my crockpot. Toughened up the beef. Didn’t work.
Roast the beef 1st. Marinade 2nd. Ignore the Pot on this one.
Heck I think almost all meat tasted better roasted before it’s dumped into a crockpot. (or stock pot!)
Low sodium B than B is great!!!!!!!!!!!