We welcome back Angie Horkan from the Wisconsin beef
Slow Cooker Italian Beef
3 pound Beef Chuck Roast, boneless
3 cups beef stock low salt, if you can find it
2 cloves of minced garlic
1 - 16 oz.
jar giardiniera mix
1 cup pepperoncini peppers
1/4 cup pepperoncini juice optional, see note
2 tablespoons extra virgin olive oil
1 0.6 oz package of Italian Seasoning
1/2 cup red wine optional, see note
8 soft Italian rolls
Mozzarella cheese, optional
1.In the bottom of a 6-quart slow cooker combine the
beef stock, garlic, giardiniera mix, pepperoncini
peppers, and peperoncini juice if using.
2.Heat a heavy bottom skillet over medium-high heat.
Add the olive oil and heat until the oil is hot.
Season the chuck roast with salt and pepper on both
Add it to the hot skillet and brown for about two
minutes on all sides.
Then transfer to the slow cooker, placing on top of
the vegetables, and sprinkle with Italian Seasoning.
3.With the heat still on the skillet, add the red
wine and using a wooden spoon, pull up the pan drippings.
After about 30 seconds, add the liquid from the pan
to the slow cooker.
Cook on low for 8 hours.
4.Before serving, cut and butter the 8 rolls.
Toast in the oven 350 degrees F for 5 to 10 minutes,
watching them closely so they don't burn.
Pull the beef apart with forks, add to the toasted
rolls; serve with the giardiniera and peppers from
the slow cooker.
Optional: top with cheese, and if desired throw back
in the oven for a few minutes until the cheese melts.
Slow Cooker Broccoli Beef
1 1/2 pound Beef Flank Steak, thinly sliced and cut
into 2-inch pieces
1 cup beef stock or broth
2/3 cup low-sodium soy sauce
1/3 cup brown sugar
1 tablespoon sesame oil
1 tablespoon minced garlic
1/4 teaspoon red chili flakes, optional
4 cups fresh broccoli florets
2 tablespoons corn starch
4 tablespoons cold water
1.Grease the inside of slow cooker.
Add steak, beef broth, soy sauce, brown sugar, sesame
oil, garlic and chili flakes.
Cover and cook on HIGH for 2 to 3 hours or on LOW
for 4 to 5 hours.
2.About 30 minutes before serving, whisk together
corn starch and water until dissolved.
Add to the slow cooker and stir.
Add the broccoli at this time also.
Cover and allow to cook another 20-25 minutes.
3.Serve on a bed or rice, if desired.
WISCONSIN BEEF COUNCIL