Quite a number of years ago I was so afraid to use my crockpot. Something about leaving it on and leaving, etc. made me very nervous. But gosh once I started using that thing I was hooked! Now I am thinking of maybe getting a smaller one to make desserts and side dishs. I’ve never used it to do anything but dinners.
My friend Paula over at Queen of my Castle shared this recipe with me last week & I was so happy to find a nice cut of meat at my supermarket this week (which is very rare). I don’t really cook a lot of red meat & when I make a roast it is usually the same ‘ole recipe over and over again (you know the one with the onion soup packet, carrots, onions, and potatoes haha?). So, needless to say when I saw something different like this and how simple it was, I was all over it. Plus, it came from Gooseberry Patch & I have not had a bad meal yet from any of my cookbooks. This recipe came from their “Slow Cookers, Casseroles and Skillets” book. I think that will be going on my wishlist.
This recipe seems to feed A LOT, so if you are someone who goes to a lot of potlucks or need an easy meal for a lot of people, I think this would be a great choice!
Italian Beef Hoagies
Ingredients
3 to 4 lb beef chuck roast
2 .6 oz pkgs zesty Italian salad dressing mix
2 C water
24 oz jar pepperoncinis, drained and liquid reserved
15-18 hoagie rolls, toasted and split
Garnish: shredded provolone cheese
Directions
Slice roast across the grain into 4 pieces and trim any fat. Place in bottom of a slow cooker. Mix together dressing mix and water; pour over beef. Cover and cook on low setting for 8 to 10 hours, until tender; use forks to shred beef in slow cooker. Slice pepperoncinis into rings and add to slow cooker along with reserved liquid from jar. Cover and cook for a few more minutes, until heated through. Serve beef on toasted rolls, topped with cheese. Serves 15 to 18.
Being how it is just Andy & I who would eat this, I only cooked a 2lb roast, used 1 packet of italian dressing mix with 1 cup of water. I didn’t have provolone, just mozzarella, so I put that on after I toasted up a roll.
I agree, these were delicious. I forgot to mention in my post that I thought it might have been a little richer with some beef something. Either a little stock, a boullion cube or as my neighbor suggested, an envelope of Aus Jus (spell?) What did you think?
I’m glad you enjoyed them!
Oh, I forgot to mention, next time you do that roast in the crock pot, add a can of cream of mushroom to your pack of onion soup mix. It mix a delicious gravy 🙂 I make it all the time, my family loves it.
Oh what if instead of using water to mix w/ the italian dressing, you mixed it with beef stock????
And great idea about the roast!!
Thanks!!!!
Oh I like the idea of using stock instead of water. I can’t wait to make these again. My family loved them.
Andy totally changed the whole dish….he ate it when he got home from work (4am mind you) and put BBQ sauce & mayo on it! LOL I am going to have to make it again just so he can taste how good it was right from the crock.