Original Homemade Italian Beef

SUBMITTED BY: Randi PHOTO BY: MOLLE888

"Best home made Italian Beef I have ever had before. My mom always made it and passed it down to me, I think it's just so good...I wanted everyone to enjoy it... so please do!!!"

PREP TIME	10 Min
COOK TIME	6 Hrs
READY IN	6 Hrs 10 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

3 pounds beef chuck roast
3 (1 ounce) packages dry Italian salad dressing mix
1 cup water
1 (16 ounce) jar pepperoncini peppers
8 hamburger buns, split

READ REVIEWS (105)

DIRECTIONS

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.

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REVIEWS

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Reviewed on Oct. 15, 2006 by Linda

I've tried this twice, once using the recommended ingredients, and once cutting the Italian mix to 1 oz and draining the pepperoncinis thoroughly before adding. I also used beer instead of water. The changes made a delicious Italian beef. The original recipe is far too salty.

8 users found this review helpful

Reviewed on Jun. 23, 2006 by ELWOODWILSON

We loved this recipe! Extremely easy. Changes for our tastes were: We like spicey foods so I added another half jar of pepperoncinis--juice and all. Added all peppers in half way thru the cooking process: after about 3-4 hours so the flavor soaked into beef. Used 2 instead of 3 dressing mixes (from the advice of others). Brushed the hoagies very lightly with olive oil, spinkled a bit of garlic powder & salt on them, toasted then added shredded meat and provolone & broiled until melted--(toasting the hoagies helped prevent them from getting too soggie when juice was poured over them) . Put the hoagies in a bowl, added pepperoncinis to taste and laddled the unbelievable great juice over it. Excellent!!! I did go to great lengths after the meat was done to pull it out and shred it to make sure all the fat was removed and this took a LONG time. But this is not necessary just my preference.

6 users found this review helpful

Reviewed on Jun. 27, 2007 by SULA5

Really Good! I used all 3 of the Italian seasoning packets, which were .68 oz each, and it was perfect for us. I used a cup of beer instead of the water. I don't like real spicy food, so I added about 1/3 of the jar of peppers and a couple tablespoons of the juice. This was just right for our tastes- a little kick at the end, but mellow enough for the kids. Club rolls suited the beef perfectly. I'll be making this again for sure.

5 users found this review helpful

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