• Hot Sandwiches - 67

    From Dave Drum@1:18/200 to All on Sat Aug 31 21:21:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Slow-Cooker Italian Beef Sandwiches
    Categories: Beef, Vegetables, Wine, Herbs, Cheese
    Yield: 12 servings

    4 tb Olive oil; divided
    5 lb Boneless chuck roast
    2 1/4 ts (ea) salt & pepper; divided
    2 sm Onions; coarse chopped
    9 cl Garlic; chopped
    3/4 c Dry red wine
    4 c Beef stock
    3 Fresh thyme sprigs
    4 ts Italian seasoning
    1 1/2 ts Crushed red pepper flakes
    4 md Bell peppers; in 1/2"
    - strips
    1 ts Garlic powder
    12 Crusty submarine or hoagie
    - buns; split partway
    12 sl Provolone or mozzarella
    - cheese
    Giardiniera; optional

    In a 6 qt. stockpot, heat 3 tablespoons oil over
    medium-high heat; brown roast on all sides. Sprinkle
    with 2 teaspoons each salt and pepper. Transfer to a
    6 qt. slow cooker.

    Add onions to stockpot; cook and stir until lightly
    browned, 2-3 minutes. Add garlic; cook 30 seconds
    longer. Add wine; cook 3-5 minutes, stirring to loosen
    browned bits from pan. Stir in stock, thyme, Italian
    seasoning and pepper flakes; transfer to slow cooker.
    Cook, covered, on low until beef is tender, 7-9 hours.

    About 1/2 hour before serving, preheat oven to 350┬░.
    Place peppers in a 15x10x1-in. baking pan. Drizzle with
    remaining 1 tablespoon oil. Sprinkle with garlic powder
    and the remaining 1/4 teaspoon salt and pepper; toss to
    coat. Roast until peppers are softened, 15-20 minutes,
    stirring halfway.

    Remove roast; cool slightly. Strain cooking juices into
    a small saucepan, reserving strained mixture and
    removing thyme stems. Skim fat from juices; heat through
    and keep warm. Coarsely shred beef with 2 forks; stir in
    reserved strained mixture. If desired, moisten beef with
    some of the cooking juices.

    To serve, preheat broiler. Arrange buns on baking
    sheets, cut sides up. Broil 3-4 inches from heat until
    lightly toasted. Remove from oven; top each bun with 2/3
    cup beef mixture and 1 slice cheese. Broil until cheese
    is melted, about 30 seconds.

    Top with peppers and, if desired, giardiniera. Serve
    with cooking juices for dipping.

    Kira Vosk, Milwaukee, Wisconsin

    Makes: 12 servings

    RECIPE FROM: https://www.tasteofhome.com

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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)