Best 4 Ingredient Italian Beef Recipes

ITALIAN BEEF

Steps:

• Let the meat rest at room temperature for 15 minutes (this is a good time to measure your other spices and seasonings). Season the beef all over with kosher salt.
• Heat a large skillet or Dutch oven over medium-high. Once it is hot, sear the meat on all sides until golden brown, moving it as little as possible so that it develops a nice crust (this will take about 10 minutes). Transfer to the slow cooker.
• Turn the heat to medium. Carefully splash in some of the broth and with a wooden spoon, scrape up the brown bits on the bottom of the pan (this is FLAVOR). Pour the liquid and any bits into the slow cooker on top of the beef.
• In a small bowl, stir together the seasoning ingredients: Italian seasoning, granulated sugar, garlic powder, onion powder, salt, black pepper, and thyme. Sprinkle on top of the beef.
• Add the pepperoncini peppers and juice. Add the giardiniera (do not add any giardiniera juice).
• Pour in the remaining broth.
• Cover the crockpot and cook on LOW for 8 to 10 hours, or until meat shreds easily with a fork. Shred the beef, then stir it together with the juices. Cover and cook on low for 30 additional minutes.
• To serve, split the hoagie buns and toast on a baking sheet in the oven at 350 degrees for 5 to 7 minutes (if desired). Fill with the shredded Italian beef (get plenty of that yummy, messy juice!) and top with provolone, pepperoncini, and Giardiniera as desired. Enjoy!

ITALIAN BEEF

Steps:

• For the dry rub: Mix together the basil, oregano, pepper, garlic powder, onion powder and salt.
• For the meat: Preheat the oven to 350 degrees F.
• Add the beef stock and 1 quart water to a roasting pan. Place the beef roast on a perforated pan and set into the roasting pan. Coat the entire roast with the dry rub. Cover tightly with foil and place in the oven. Cook until the center of the roast reaches 140 degrees F, about 30 minutes per pound.
• Refrigerate the roast for at least 2 hours (the beef must be cold to slice properly). Slice as thinly as possible.
• For the gravy: While the beef is cooking, combine the beef base, black pepper, garlic, celery, bay leaves, onions and 1 gallon cold water in a stockpot. Bring to a boil, then reduce the heat and simmer for at least 1 hour. (The longer the gravy simmers, the stronger it gets.) Strain and keep hot.
• To serve, drop a portion of sliced beef into the hot gravy; heat until hot, 1 to 2 minutes. Place the beef on a hoagie roll, add some giardiniera and enjoy.

4-INGREDIENT ITALIAN BEEF

Steps:

• At medium high heat, brown all sides of the roast in a large pan.
• Pour all the contents in the jar of pepperoncini's onto the roast.
• Pour the Italian dressing seasoning mix into the liquid around the roast and stir to dissolve.
• Turn the heat down to low and let cook for 4-6 hours, until the meat falls apart when pulled apart with forks.
• Place the italian bread in the oven at 350 degrees until toasted. (about 4 minutes) Cut into desired size and slice in half, place the meat on the bread and enjoy!

ORIGINAL HOMEMADE ITALIAN BEEF

Steps:

• Place the roast into a slow cooker, and season with Italian dressing mix. Pour in the water. Cover, and cook on High for 6 to 7 hours. During the last hour, shred the meat with two forks - if it does not shred easily, cook longer. Add the peppers, and as much of the juice as you like for additional flavor. Serve on buns.

ITALIAN BEEF

Steps:

• Cut roast in half; place in a 5-qt. slow cooker. Combine the water and seasonings; pour over roast. Cover and cook on low for 10-12 hours or until meat is very tender. Discard bay leaf. Remove meat and shred with a fork. Skim fat from cooking juices; return meat to slow cooker. Serve on rolls.