- 4 T Chili Powder
- 2 T Cumin
- 2 T Paprika
- 2 T Dried Oregano
- 1 T Onion Powder
- 1 T Garlic Powder
- 2 tsp Kosher Salt
- 1 tsp Black Pepper
- 1 tsp Red Pepper Flakes
- ½ tsp Cayenne Pepper
- Mix all ingredients together and store in a mason jar.
This looks like something I should really try. Found via the Instagram user, TipsyBartender.
This is a crock pot recipe I’ve been making for years, and love it. I don’t remember where I originally got it, but I believe a friend gave it to me. I’ve made plenty of adjustments to it over the years to get it pretty much perfect.
I usually get a 3lb roast, as that feeds 4 easily and gives me a couple of days of lunch left overs. It reheats great, and sometimes is even a little bit better.
Prepare time: 10 – 15 minutes
Cook time: Approximately 8 hours
2 1/2 – 3 1/2 lb beef roast
3 cups Au Jus
2 cloves minced garlic
Salt and Pepper
1/4 tsp Crushed Red Pepper flakes
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1 tbsp Basil Leaves
1 tbsp Parsley Flakes
1 tbsp Oregano Leaves
2 Bay Leaves
1 jar (12 – 18oz) Pepperoncinis
Rolls (I prefer French style rolls)
Cheese (I prefer chedder or pepper jack)
Mushrooms (sometimes I slice up mushrooms and add them to the crock pot. They’re pretty tasty on the sandwich)
Turn the crock pot on low
Coat the bottom of the crock pot with olive oil
Place the roast in to the crock pot
Cover the roast with all the dry ingredients (salt, pepper, red pepper flakes, garlic powder, onion powder, basil, parsley, and oregano)
Pour the Au Jus around the roast (Usually a 1/3 to 1/2 of the roast will still be exposed and that is ok)
Add the garlic to the juice around the roast
Add the 2 bay leaves to the juice
Put the cover on the crock pot and just let it cook. In about an hour your house will start smelling awesome!
A couple of hours before it’s done (usually around the 6 hour mark) I then pour in the entire jar of pepperoncini’s, juice and all. Be sure to remove the stems of the peppers if you plan to eat them,
After around 8 hours the roast should be done and will just pull apart using some tongs.
I love to split the rolls in half and butter the insides, then I throw them under the broiler for a couple of minutes. Then just load a bunch of beef on the roll and serve. Of course be sure to add some additional toppings. Cheeses that work well are cheddar or pepper jack. Don’t forget some hot giardiniera to get that authentic hot italian beef taste.
I’ve made one adjustment to the original recipe, and that is to use less sugar. Plus I usually double the recipe to make enough for my entire family.
1/4 cup sugar (The original calls for 1 cup)
1 tablespoon cornstarch dissolved in a splash of water
1 cup whole milk
1/2 teaspoon freshly grated nutmeg
8 slices stale white bread or 6 slices thick cut stale bread (I just buy a loaf of uncut hard crust italian bread)
Butter, for griddle pan
Preheat nonstick griddle or skillet over medium heat. Beat eggs very well, add sugar and beat again. Add cornstarch in water and beat that in, then add milk and nutmeg. Coat bread thoroughly in egg-milk mixture. Lightly butter hot pan with butter nested in paper towels. Add bread to the pan and cook slowly, 3 or 4 minutes on each side, 2 to 3 slices at a time.
This can be topped with numerous possibilities, but is great without anything. We usually thaw out some frozen fruit for toppings.
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