Hot Italian Beef Sandwiches

This recipe all but cooks itself in the Crockpot and then literally melts in your mouth.  The work is already done for you so just sit back and relax and enjoy our Italian version of an au jus sandwich. 

3 cups beef broth
1 tsp. each salt & pepper
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. onion salt
1 tsp. garlic powder
1 bay leaf
3 pkg. dry Italian salad dressing mix
5lb. beef chuck roast or any roast of your choosing.  The chuck shreds easier and is cheaper than other cuts.
2 onions, sliced thin
Bonillo or Hoagie Buns

Toppings:
Provolone, sliced
Sweet Peppers
Grilled Onions

Combine the beef broth and seasonings in a saucepan.  Mix well and bring to a boil.

Place the roast in the Crockpot and pour the salad dressing mixture over the meat.

Cover and cook on low for 10-12 hours.  Check meat to make sure there is enough liquid.  There should be plenty because of the juices from the meat.  Turn Crockpot to warm and let cook through the night. 

In the morning, remove the juice from the Crockpot and put in a large container.  Put the container in the refrigerator so that the fat can separate from the juice.

Shred the meat in the Crockpot while it’s still on warm.  After 30 minutes, remove the juice from the refrigerator and skim off the fat. 

Tip:  I found that if you stir the juice the fat sort of rises to the top and makes it easier for the fat to “swirl” into your spoon…almost automatically. 

Once you’ve skimmed the fat from the juice pour the juice back into the Crockpot over the shredded meat and turn the Crockpot to Low.  Let it sit until ready to serve. 

In the meantime, drizzle some Olive oil in a skillet and add the sliced onions.  Cook over medium heat, shaking the pan occasionally, until the onions are caramelized and golden.

Onions still giving off their juices to caramelize

You can serve this on Hoagie buns or, since we’re in Texas, we serve it on Bonillo’s because they are always available and much cheaper…and just as good.

Slice a bun in half and pull some of the bread from the middle of both halves so there is a well in the center to pile the meat in.  Just before putting the meat on the bun, put some of the broth on a plate with a rim and dip the cut side of the bread in it.  Now you’re ready the meat.  Spoon some more broth over the meat if you want.  Add a slice or two of Provolone, some sweet peppers and grilled onions. 

Bits & Pieces:  The house smelled heavenly and made you really hungry.  The Pilot and I kept taking little bites of it throughout the last part of the cooking.  This sandwich is truly heaven on earth and the easiest recipe to make.  It makes you look like a star!