Subj : Crock-Pot Italian Beef Sa
To   : All
From : Mojo
Date : Wed Apr 27 2016 07:16 pm

Crock-Pot Italian Beef Sandwiches

Ingredients

For the beef

1 boneless beef chuck eye roast (about 3« pounds)
Kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil
1 medium onion, roughly chopped
6 cloves garlic, roughly chopped
1 tablespoon dried Italian seasoning
1 teaspoon crushed red pepper
« cup dry red wine
3 cups beef stock
2 sprigs fresh thyme

For the sweet peppers

4 green bell peppers, seeded and cut into strips
2 tablespoons olive oil
1 teaspoon granulated garlic
Kosher salt and freshly ground black pepper

To assemble the sandwiches

4 soft sub or hoagie rolls
4 slices Provolone or mozzarella cheese (optional)
Hot giardiniera

Directions

1. Sprinkle the roast with salt and pepper. In a Dutch oven or other large,
heavy-bottomed Pan, heat the oil over medium-high heat until it shimmers.

2. Add the roast to the pan and brown on all sides. Transfer the roast to the
slow cooker.

3. Reduce heat to medium, then add the onions and saut‚, stirring occasionally,
until they start to brown. Add the garlic and cook until fragrant, about 30
seconds. Add garlic and onion to slow cooker.

4. Turn heat to medium high and pour in the red wine. Deglaze the pan by
scraping up any browned bits, then let the wine simmer for about 5 minutes.
Pour in the stock and bring mixture to a simmer. Add the Italian seasoning,
crushed red pepper, and thyme. Pour into slow cooker.

5. Cover and cook meat and onion mixture on low for about 8 hours, or on high
for 5 to 6 hours. The meat is done when it pulls apart easily. Transfer the
meat to a baking dish, shred with two forks, and cover to keep warm.

6. If you don't want to dip your assembled sandwich in the cooking juice,
return the shredded meat to the slow cooker. If you do want to dip your
sandwich, pour any liquid remaining in the crock through a fine mesh sieve and
into a saucepan. Let sit for a few minutes if you want to skim off the fat,
then bring the cooking juices to a simmer over medium heat until hot and
flavorful. Add a little bit of the jus to the shredded meat to keep it moist
and reserve the rest.

7. To make the sweet peppers, preheat the oven to 350 degrees Fahrenheit. Toss
the strips of pepper with the oil, garlic, salt, and pepper. Place in a single
layer on a baking sheet and roast for about 20 minutes, stirring about halfway
through the cooking time.

8. To assemble the sandwich, pile a generous amount of beef on a roll. Add
Provolone or mozzarella if you like and place sandwiches under the broiler to
the melt the cheese. Garnish with peppers and giardiniera. If you like, dip the
entire sandwich in the jus before serving.
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