These sandwiches are delicious, and the meat is so flavorful. Your house will smell divine too! So easy to make in the crockpot and then toast them up on the oven when ready to eat. The roasted red peppers and mild/hot pepper rings brighten the sandwiches up and give them delicious flavor.
Simply great food.
Everyone LOVED them.
Everyone REQUESTS them.
Recipe adapted from The Slow Roasted Italian.
- 3 c. of boiling water
- 5 tsp. beef bouillon
- 1 TBSP Worcestershire Sauce
- 2 tsp. ground black pepper
- 2 tsp. garlic powder
- 1½ tsp. onion powder
- 5 TBSP Italian seasoning
- 1 tsp. crushed red pepper (to taste)
- 1 (3 lb.) boneless beef chuck roast, trimmed of most fat
- 8 hoagie rolls
- 16 slices provolone cheese
- 1 (16 oz.) jar roasted red peppers, sliced
- 1 (16 oz.) jar mild or hot sliced pepper rings
- Turn 6 quart slow cooker to high heat. Add boiling water, beef bouillon and Worcestershire.
- Combine remaining seasonings in a small bowl. Sprinkle over beef broth and whisk to combine. Add roast and flip to coat both sides. Cover and cook on high for 4 hours or low 8-10 hours. Shred beef by using two forks to pull it apart. Stir to coat all beef in the juices. Cook 1 additional hour covered. (Do not drain) Really not necessary, so you can skip this step.
- When ready to serve: Slice rolls in half, place on a baking sheet and broil in oven for 2-4 minutes until bread is lightly golden brown.
- Scoop beef on toasted roll and top with 2 slices of provolone cheese. Place back on baking sheet and broil until cheese is melted. Top with red pepper slices and mild pepper rings.
Italian Beef Sandwiches:
Nothing says comfort food like pot roast, and this is the BEST pot roast I’ve ever made! It was so good. Even the kiddo who never likes her food to touch devoured this meal and asked for seconds. Score! And it was made in the crockpot. Double score! Definitely company worthy. Triple score! Need I say more?!?!?
Recipe adapted from Joyously Domestic.
- 2 TBSP steak seasoning (such as a blend of peppercorns, garlic, paprika, parsley and salt)
- 1/2 TBSP kosher salt
- 2 TBSP Italian Seasoning
- 1 chuck roast (about 3 lbs)
- Olive oil
- 1 lb. carrots, peeled and cut into large chunks
- 2 lbs. potatoes, cut into large chunks
- 1 onion, peeled and cut into large chunks
- 2 stalks celery, cut into large chunks (optional)
- 1 c. beef broth
- 1/4 c. corn starch (give or take)
- Combine steak seasoning through Italian Seasoning in a small bowl. Set aside.
- Coat both sides of meat with olive oil. Sprinkle on a third of the seasoning mix onto each side.
- Heat a skillet over medium high heat and sear both sides of the meat; then transfer roast to crockpot.
- Place the vegetables in a large bowl. Drizzle on a little olive oil to coat vegetables. Sprinkle on the remaining seasoning mix. Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes, stirring occasionally.
- Transfer the vegetables to the top of the roast in the slow cooker.
- Combine beef broth and cornstarch in a bowl and then pour mixture over meat and vegetables. Cover with lid.
- Cook on LOW for 9 hours or HIGH for 6 hours.
Best Ever Pot Roast:
Oh how we love this chili, and by we I mean all 4 of us! Even the pickiest, who generally won’t eat chili, ate this up (granted she just ate the big chunks of steak, but at least she ate it rather than turning her nose up)!
This is a true Crockpot chili, and I love that this dish actually cooks all day. Start it in the morning and 8-10 hours later, dinner is ready! Definitely can’t beat that for a busy weeknight delicious and hearty dinner.
Serve with Grandma Clark’s cornbread.
- 2 lbs. boneless beef cubes, for stew
- 2 heaping tsp. chili powder
- 1 heaping tsp. garlic powder
- 1 heaping tsp. ground cumin
- 1 large onion, chopped
- 1 large green pepper, chopped
- 2 (15 oz.) cans black beans
- 2 (14 1/2 oz.) cans chili-style chopped tomatoes
- 1 tsp. sugar
- 1 (6 oz.) cans tomato paste
- salt and pepper, to taste
- sour cream
- shredded cheddar cheese
- Cut the beef into 1-inch cubes.
- Place beef in slow cooker and turn it on low.
- Sprinkle the chili powder, garlic powder and cumin over the meat.
- Add onion and green pepper.
- Drain and rinse the cans of beans and add them to the slow cooker.
- Add tomatoes and sugar.
- Cover and cook on low for 8 to 10 hours.
- Uncover and sir in the tomato paste.
- Season with salt and pepper
- Garnish with sour cream and cheddar cheese
Crockpot Steak and Black Bean Chili:
Crockpot Ranch Roast is so flavorful. All but our pickiest eater (who doesn’t each much by the way of red meat) enjoyed this dinner. I made Corn Casserole to accompany the roast, and it was excellent together. Steve said it reminded him of a dish he had in Costa Rica and that’s a really good thing.
- 3 lb. beef roast
- 2 c. water
- 1 envelope of dry Italian salad dressing mix
- 1 envelope of dry ranch salad dressing mix
- 1 envelope of dry brown gravy mix
- Mix water through gravy mix in a bowl until thoroughly blended.
- Brown roast, if desired (I didn’t). Add meat to Crockkpot and add mixture over meat.
- Cook on LOW for 8 hours or HIGH for 4 hours.
Crockpot Ranch Roast:
Mongolian beef in the Crockpot….so good. Everyone loved it, and even my pickiest eater had seconds! I love that this recipe actually calls for a long cooking time and that it actually benefits from the long cooking time.
- 1 onion, thickly sliced
- 2 tsp. olive oil
- 1 1/2 lb. stew meat
- 1 TBSP minced garlic (jarred)
- 1 TBSP fresh ginger (paste)
- 1/2 c. soy sauce
- 1/2 c. water
- 1/2 c. Hoisin sauce
- 1/2 c. (1/4 c. Splenda) brown sugar
- 3 TBSP cornstarch
- Mix garlic through cornstarch in a bowl.
- Add onions to the bottom of the Crockpot; then add the olive oil; then add the meat; and then pour the sauce over the meat.
- Cook on low for 6-8 hours. Serve with white rice.
This pot roast recipe is so good! I’ve made quite a few pot roast recipes and they all seem to be missing something, but the sweetness from the cranberry sauce adds that missing element. Everyone enjoyed this dinner, and it will certainly become a favorite at our house. Definitely company worthy too!
Recipe from Hot Recipes in Cool Dishes
- 1 TBSP oil
- 1 beef roast, 3-5lbs
- 1/2 c. red wine or beef broth
- 1 packet of powdered onion soup mix
- 1 can of whole cranberry sauce
- 2 tsp. garlic, minced
- Preheat oven to 325*
- Heat large skillet over medium high heat, and add oil. Then add the roast and brown well on all sides.
- Place roast in a 2.5 quart baking dish.
- Add remaining ingredients to the skillet, stirring constantly until the cranberry sauce melts.
- Pour sauce over the roast int he baking dish, cover and bake for 2.5 – 3 hours, or until meat is fork tender.
Sweet and Sour Pot Roast:
It seems we’ve been kind of in a funk lately. Not much new cooking going on, but that all changed tonight! -s got an awesome new cookbook for Christmas called The Kansas City Barbeque Society Cookbook, and when I browsed through the book a number of recipes popped out at me. So tonight -s made the Best Spaghetti Sauce Ever recipe (p. 97), and it didn’t fall short of its name.
It was fabulous. -s made a few changes, which are noted in the recipe. We’ve never made a sauce with 2 whole cans of tomato paste, but the tomato paste plus the simmering for hours had delicious results!
Recipe adapted from the Best Spaghetti Sauce Ever Recipe.
- 2 lbs. Italian sausage, bulk or links, casing removed (-s didn’t remove the casing)
- 1 small yellow onion
- 3 TBSP pressed garlic
- 1 28 oz. can diced tomatoes, with juice
- 2 6 oz. cans tomato paste
- 2 15 oz. cans tomato sauce
- 2 c. water
- 1 TBSP minced fresh basil
- 2 tsp. dried parsley
- 1 TBSP packed brown sugar
- 1 tsp. salt
- 1/2 tsp. hot red pepper flakes (omitted)
- 1/4 tsp. black pepper
- In a large pot over medium high heat, brown the sausage with the onion and garlic.
- Add the tomatoes with their juices, tomato paste, tomato sauce, and water. Mix well. Add the basil, parsley, brown sugar, salt, red pepper (omitted), and black pepper. Bring to a boil, reduce the heat and simmer for at least 1 hour. We simmered for 3 hours.
- Serve over spaghetti.
Best Spaghetti Sauce Ever:
This dish is fantastic! Definitely tastes like something you would get at a restaurant. The best part…it’s quick and easy. Certainly company worthy.
Recipe is adapted from a recipe in the June 2010 issue of Cooking Light.
- 3 tsp. olive oil
- 1/4 to 1/2 tsp. salt
- 1 tsp. ground cumin
- 1 1/2 tsp. ground chipotle chile powder (1 dried chipotle, ground)
- 1/4 tsp. black pepper
- 1 lb. flank steak or flat-iron steak
- 1 (18oz) tube of polenta, cut into 8 to 10 slices
- 1 avocado, sliced
- 1/4 c. crumbled queso fresco
- 2 c. pico de gallo (simply mix grape tomatoes, chopped jalapeno, chopped cilantro, garlic, salt and lime juice together)
- Limes, quartered
- Combine 2 tsp. olive oil, salt, cumin chile powder, and pepper; rub evenly over steak.
- Heat grill; grill steak until done.
- Brush polenta with 1 tsp. olive oil. Sprinkle with salt. Place a piece of foil on the grill and add the polenta; cook 3 minutes on each side or until browned.
- Arrange sliced polenta on a plate; add steak, top with pico, queso fresco, and avocado; then squirt with lime.
Grilled Polenta with Spicy Steak:
Oh man do these meatballs remind me of dinners at Grandma Clark’s! Good memories!! I call these meatballs sweet and sour, because that’s what it reminds me of. I’ve adapted the sauce recipe a bit more to my liking as I like a sauce (lots of sauce) with bold flavors.
Definitely a family favorite and makes great leftovers!
You can serve these meatballs over rice or egg noodles.
- 2 lb. lean ground meat (I use ground turkey or chicken)
- 2 eggs
- 1 c. Italian seasoned bread crumbs
- 1/2 envelope of dry onion soup
- 1/2 tsp. salt
- 1 tsp. dried parsley
- 1 tsp. dried celery flakes
- 2 c. vinegar
- 2 c. water
- 1 c. sugar (use juice of 20 oz pineapple chunks can)
- 2 c. ketchup
- 2 envelopes dry onion soup mix
- 1 c. (or 1 bag) raisins or craisins (or omit and add an additional 1/2 c. sugar)
- 1 20 oz can pineapple chunks from above (can omit if desire)
- Hot rice or egg noodles
- Meat: Mix meat through celery flakes together.
- Sauce: Combine vinegar through raisins and pineapple in a large pot.
- Roll meat mixture into walnut sized meatballs and place them in the pot. Cover and simmer for 1 hour in the sauce.
- Serve over rice or egg noodles.
Grandma’s Sweet and Sour Meatballs:
This crock pot dinner is really tasty, and the leftovers were delicious too. The recipe comes from the March 2009 issue of Cooking Light. I thought the original recipe called for way too much salt, so I didn’t add the salt, other than to season the beef prior to searing it, and boy am I glad that I omitted the rest of the salt, because the dish was plenty salty. My advice is to use the salt sparingly, because you can always add more after the dish is finished crocking.
The recipe calls for beef short ribs, but I used just a boneless chuck roast, and it worked just fine. If your meat cut doesn’t have a bone, then I’d reduce the cooking time.
- 2 tsp. canola oil
- 2 lbs. short ribs or boneless chuck roast, trimmed
- salt and pepper
- 1/3 c. minced shallots
- 3 TBSP minced garlic
- 3 TBSP minced peeled fresh ginger
- 1/4 c. water
- 2 TBSP red curry paste
- 1 can of light coconut milk
- 1 TBSP sugar
- 1 TBSP fish sauce
- 1 TBSP grated lime rind
- 1 TBSP fresh lime juice
- Hot rice
- Heat oil in a large nonstick skillet over medium-high heat. Sprinkle ribs with salt and 1/8 teaspoon pepper. Add half of ribs to pan; cook 2 minutes on each side or until browned. Place ribs in an electric slow cooker. Repeat procedure with remaining ribs.
- Add shallots, garlic, and ginger to pan; sauté 2 minutes. Stir in 1/4 cup water and curry paste; cook 1 minute. Stir in coconut milk, sugar, and fish sauce. Add coconut milk mixture to cooker. Cover and cook on LOW 6 hours. If using boneless chuck roast cover and cook on LOW 4-5 hours.
- Remove ribs from cooker; keep warm. Pour cooking liquid into a zip-top plastic bag and place bag inside a 2-cup glass measuring cup. Pour cooking liquid; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small bowl, stopping before fat layer reaches opening; discard fat. Stir in lime rind and juice, taste and adjust seasoning, if necessary. Shred rib meat with 2 forks; discard bones. Serve sauce over ribs and rice.