Best Zesty Italian Beef Tips Crock Pot Recipes

SLOW COOKER ITALIAN BEEF

Steps:

• Salt and pepper the beef roast. Heat a large skillet over high heat with the canola oil. Add the roast and sear each side for 2-3 minutes until it forms a golden seared crust. Place the roast in a 5 quart slow cooker.
• Add the beef consommé, italian seasoning, garlic powder, italian seasoning and pepperoncini to the slow cooker. Top roast with butter slices.
• Cook on low for 8-10 hours or high for 5-6 hours. Shred the roast with a fork. Serve on hoagies topped with provolone cheese and additional pepperoncinis if desired.

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!

ZESTY SLOW COOKER ITALIAN BEEF TIPS

Steps:

• Place the beef stew meat and frozen onions in the bottom of a crock pot. Top with the olives and sun-dried tomatoes. Evenly pour the marinara sauce over all. Cover the crock pot and cook on low heat for 5-6 hours or until the beef is tender and cooked through. Serve the beef and sauce over pasta or mashed potatoes.

ZESTY ITALIAN BEEF TIPS (CROCK-POT)

Steps:

• Place beef and frozen onions in 3 1/2 to 4 quart crock pot. Top with olives and pimentos. Pour marinara sauce over top.
• Cover and cook on low heat setting 8 to 10 hours or until beef is tender.
• Serve over pasta.

BEST EVER SLOW COOKER ITALIAN BEEF ROAST

Steps:

• Place beef chuck roast into a slow cooker and scatter onion quarters around the meat. Pour the beef broth over the meat and sprinkle the au jus mix, Italian salad dressing mix, salt, and black pepper over the roast.
• Cover cooker, set on Low, and cook until meat is very tender, 6 to 8 hours.

SLOW-COOKER ZESTY ITALIAN POT ROAST

Steps:

• Heat dressing in large deep skillet on medium-high heat. Add roast; cook 5 min. on each side or until evenly browned on both sides.
• Place browned roast in slow cooker sprayed with cooking spray; top with carrots, onions and bay leaves.
• Mix remaining ingredients until blended; pour over ingredients in slow cooker. Cover with lid.
• Cook on LOW 8 to 10 hours (or on HIGH 5 to 6 hours).
• Remove and discard bay leaves. Transfer roast to platter; top with vegetables and sauce.

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.

ZESTY SLOW-COOKER ITALIAN POT ROAST

Steps:

• Place potatoes, carrots, and celery in bottom of slow cooker.
• Season roast with pepper and place on top.
• Mix soup, water, oregano, and thyme.
• Pour over roast and vegetables.
• Cover and cook on low 8-10 hours.