Subj : Hot Sandwiches - 67
To   : All
From : Dave Drum
Date : Sat Aug 31 2024 21:21:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow-Cooker Italian Beef Sandwiches
 Categories: Beef, Vegetables, Wine, Herbs, Cheese
      Yield: 12 servings
 
      4 tb Olive oil; divided
      5 lb Boneless chuck roast
  2 1/4 ts (ea) salt & pepper; divided
      2 sm Onions; coarse chopped
      9 cl Garlic; chopped
    3/4 c  Dry red wine
      4 c  Beef stock
      3    Fresh thyme sprigs
      4 ts Italian seasoning
  1 1/2 ts Crushed red pepper flakes
      4 md Bell peppers; in 1/2"
           - strips
      1 ts Garlic powder
     12    Crusty submarine or hoagie
           - buns; split partway
     12 sl Provolone or mozzarella
           - cheese
           Giardiniera; optional
 
  In a 6 qt. stockpot, heat 3 tablespoons oil over
  medium-high heat; brown roast on all sides. Sprinkle
  with 2 teaspoons each salt and pepper. Transfer to a
  6 qt. slow cooker.
  
  Add onions to stockpot; cook and stir until lightly
  browned, 2-3 minutes. Add garlic; cook 30 seconds
  longer. Add wine; cook 3-5 minutes, stirring to loosen
  browned bits from pan. Stir in stock, thyme, Italian
  seasoning and pepper flakes; transfer to slow cooker.
  Cook, covered, on low until beef is tender, 7-9 hours.
  
  About 1/2 hour before serving, preheat oven to 350°.
  Place peppers in a 15x10x1-in. baking pan. Drizzle with
  remaining 1 tablespoon oil. Sprinkle with garlic powder
  and the remaining 1/4 teaspoon salt and pepper; toss to
  coat. Roast until peppers are softened, 15-20 minutes,
  stirring halfway.
  
  Remove roast; cool slightly. Strain cooking juices into
  a small saucepan, reserving strained mixture and
  removing thyme stems. Skim fat from juices; heat through
  and keep warm. Coarsely shred beef with 2 forks; stir in
  reserved strained mixture. If desired, moisten beef with
  some of the cooking juices.
  
  To serve, preheat broiler. Arrange buns on baking
  sheets, cut sides up. Broil 3-4 inches from heat until
  lightly toasted. Remove from oven; top each bun with 2/3
  cup beef mixture and 1 slice cheese. Broil until cheese
  is melted, about 30 seconds.
  
  Top with peppers and, if desired, giardiniera. Serve
  with cooking juices for dipping.
  
  Kira Vosk, Milwaukee, Wisconsin
  
  Makes: 12 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Marshmallow flavoured vodka? This fad has jumped the shark.
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