Chilly weather, cloudy skies, football weekends...in our great search for a taste of home, we came up empty handed, which at this point is never much of a surprise to us while we are residents of this lovely state. In an effort to scare away another random bout of homesickness for both of us, I pulled out my old tried and true recipes and voila....Chicago Style Italian Beef will be enjoyed as our dinner this evening. I've had many requests for this recipe, so it is listed below for your culinary enjoyment. :)
CHICAGO STYLE ITALIAN BEEF Christine Anderson
4-5 pound Beef roast Bottom round or Eye of round
2-3 large yellow or sweet onions, thinly sliced
4-6 green peppers, thinly sliced
In large pan, pour a few tablespoons of olive or canola oil.
Place roast in pan, turn to generously coat meat.
Season with salt, pepper, Italian Seasoning (Oregano, Parsley, Basil).
Sear meat at Medium-High heat on all sides.
Remove from heat. Add 1 cup Beef Broth.
Roast meat at 300 degrees for 30 mins.
Decrease temperature to 275 degrees. Calculate roasting time by multiplying each
pound of meat times 30 minutes. (3 pound roast = 1.5 hours).
Halfway through roasting time, turn meat over.
Continue to roast; Meat should be fork-tender.
Refrigerate overnight in roasting pan, saving juices, for best results.
Remove meat from roasting pan.
Remove fat from top of juices and discard. Add liquid to crockpot.
Thinly slice all meat and place in crockpot.
Add approximately 3 c. beef broth to top of meat.
Most of meat should be in liquid. Add water if necessary. (This will depend on size
of roasts). I usually use one 32 oz. box of salt-free Beef Broth for a 4 pound roast.
Place sliced onions and sliced green peppers on top of meat/broth mixture. Cover.
Cook on Low for at least 6 hours. If possible, stir halfway through cooking time.
Serve with giardinera, jalapenos, banana peppers, etc. Mixture freezes well and can
be reheated on the stove top or crockpot.
Enjoy!
Until again,
~Red
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