Angie Horkan of the Wisconsin Beef Council stopped by News 8 This Morning to share slow cooker recipes.
SLOW COOKER ITALIAN BEEF SANDWICHES
(Makes 8 hoagie sandwiches)
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 sides. 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
(Makes four servings)
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.
Recipes found on the Wisconsin Beef Council's website.