Pin ItA favorite at my house growing up was Italian Beef, or shredded beef with Italian seasoning and some spices. It was always a great dish for dinner and to bring to potlucks. You serve it on buns or rolls and top with either mozzarella or provolone cheese. I’ll give two ways to cook it. The first way is in the oven which is something I had to figure out yesterday because I was going to a potluck and I don’t own a slow cooker. The second is in a slow cooker or crock pot. Is there a difference between the two? If so, I don’t know what it is.
Sadly, I forgot to take pictures. I was in a bit of a hurry. But this is so good that I just had to share anyways. Next time I make it, I’ll update this post.
The first way, shredded beef in the oven. This way requires two things the crock pot way does not, an oven proof skillet or pan, with a lid. You can find out if it’s sage to use in the oven on packaging it came in or on the company’s website, and a little bit of olive oil.
Time: a little over 2 hours
Ingredients:
- a little bit of olive oil
- 3 lbs chuck roast
- 1 cup water
- 1 small garlic clove, minced
- 1/2 tsp red pepper
- 1 package of dry onion soup mix
- 1 package of dry Italian dressing mix
- 1 Tbsp Basil
- 1 Tbsp Oregano
- 1 Tbsp Italian seasonings
Directions:
- Preheat the oven to 375°F
- Take oven proof skillet with lid, the one I use, and pour the olive oil in it and let the pan heat up on medium heat.
- Cut the chuck roast in half. This will speed up the cooking time.
- Sear both sides of the roast halves to a nice light to medium brown color. It doesn’t take long merely a few seconds or more.
- Turn off the stove and add all the ingredients to the pan. Flip the roast halves so they’re covered in the seasonings.
- Put lid on and carefully (it will still be hot from the stove) place the pan in the oven.
- Cook for about two hours, or until meat is tender and shreds easily, carefully flipping the roasts halfway through.
- Carefully remove from oven and remove the roast and shred it with two forks in the serving dish. Coat with juices it was cooked in.
- Serve with rolls or buns and mozzarella cheese.
- Enjoy!
How to make it in a slow cooker, how my mom makes it and who gave me the original recipe.
Time 10-12 hours, until it shreds easily
Ingredients:
- 3 lbs chuck roast
- 1 cup water
- 1 small garlic clove, minced
- 1/2 tsp red pepper
- 1 package of dry onion soup mix
- 1 package of dry Italian dressing mix
- 1 Tbsp Basil
- 1 Tbsp Oregano
- 1 Tbsp Italian seasonings
Directions:
- Place all ingredients into the slow cooker.
- Put it on medium heat.
- Let it cook for 10-12 hours or until it shreds easily with two forks
- Shred and keep in slow cooker to keep it warm. Serve with buns and cheese.
- Enjoy!
I came up with this recipe because I was making shredded chicken tacos (just add some taco seasoning into a pan with a little bit of water and you have shredded taco ready chicken) and needed either a salsa or a pico de gallo to put on them. I decided on making a pico de gallo with the veggies I had in my fridge. One thing added, that was a nice addition, was roasted corn from an ear I didn’t end up needing from dinner the night before. I simply cut the corn off the ear and roasted in a pan to cook the corn. I also added diced cucumber which provided a refreshing crunch to the pico. It was a success in my kitchen that night, it tasted great on tacos and would be perfect with tortilla chips.
