Thread: Crockpot Italian beef

Or even chicken breasts would be yummy too. :p

I usually don't care for chicken breast because it's dry. Your suggestion makes me wonder if this might just be the solution...the beef sure gets more moist the longer it cooks. Perhaps chicken breast would too!

I do not like chicken breasts at all, ever actually. BUT the one crock pot recipe I posted with chicken breasts isnt dry at all so I also wonder if this would be just as good. Def would make it very healthy! I will try it that way next time for sure but of course it will be a while now before I cook it again.

Haven't made this in a while, so I think it's time! I will add pictures this time!

I think I just figured out what I'm bringing to a baby shower-potluck next week--this recipe!!! Sounds delicious.

Originally Posted by LariP

I usually don't care for chicken breast because it's dry. Your suggestion makes me wonder if this might just be the solution...the beef sure gets more moist the longer it cooks. Perhaps chicken breast would too!

Cooking chicken breast for a long time in slow cooker will dry it out. I found this online, in the website called 365 Days of Slowcooking that explains the reason:

The slow cooker is best for meats that have a lot of connective tissue and that are very tough (and typically fairly inexpensive). The connective tissue is turned to gelatin after slow cooking in moist heat for several hours. That is why tough meats become "fork tender" in the slow cooker. Chicken breasts have very little connective tissue; that means they can be cooked quickly because the long cooking time needed to soften connective tissue isn't necessary. They also have little fat, which means they can become dry if cooked too long.

So that is the science behind it. I hope this helps. Although chicken breasts don't work that great in the slow cooker bone-in chicken works great.

[MENTION=7]LariP[/MENTION], what size roast should i get for this recipe? is it a 2lb-ish one?

I think we usually get 3 to 4 lb roasts.

Originally Posted by LariP

I think we usually get 3 to 4 lb roasts.

okay, thanks. I'll wait to see the grocery store flyers for the coming week...hoping there will be a sale on roasts! Also, i got a bottle of Italian dressing vs. the packet since the store i went to today didn't even have packets of dressing. I think that should be okay to substitute.

The bottle of dressing is going to have vinegar in it that the package doesn't. However vinegar can help tenderize the meat as well so I think it could work!

Okay, i'm pretty much set on this recipe. Today I bought an 11 lb brisket at Smart and Final. Think that's big enough? I'm thinking i'll cut it in half and use that for the potluck, freeze the other half and use for another time. Can't wait to make this!

Originally Posted by cali baker

Okay, i'm pretty much set on this recipe. Today I bought an 11 lb brisket at Smart and Final. Think that's big enough? I'm thinking i'll cut it in half and use that for the potluck, freeze the other half and use for another time. Can't wait to make this!

Have to say I have made this a few times and found it a much better dish when I tried chopping up the peppers etc very small to try and keep hubby from being too picky. I think that gives off so much more flavor than just putting sliced peppers. That's my 2 cents anyhow. Haven't had it in a while, thinking the next excuse I have I might have to make a pot. Mmmmmm

Thanks for the tips, Jenn!

I want to make sure I do this "right": so, I plan to start cooking this on "low" setting on Thurs a.m. before i head to work (7am-ish), then that night, should i let it continue to cook til 7pm, and turn it off? then put it in fridge overnight, and on Fri a.m. take it to work and cook it for another 1hr on "high" when i get there (8am), then set it to "low" again for another 3 hrs til the potluck starts at noon? Or, on Thurs should i just let it continue to cook straight thru Fri a.m., bring it to work, then do the "high" setting x 1hr, then low til noon?
Also, should i just serve it sraight out of the crockpot vs. putting the meat on a serving plate?

So many questions, huh?!

Originally Posted by cali baker

Thanks for the tips, Jenn!

I want to make sure I do this "right": so, I plan to start cooking this on "low" setting on Thurs a.m. before i head to work (7am-ish), then that night, should i let it continue to cook til 7pm, and turn it off? then put it in fridge overnight, and on Fri a.m. take it to work and cook it for another 1hr on "high" when i get there (8am), then set it to "low" again for another 3 hrs til the potluck starts at noon? Or, on Thurs should i just let it continue to cook straight thru Fri a.m., bring it to work, then do the "high" setting x 1hr, then low til noon?
Also, should i just serve it sraight out of the crockpot vs. putting the meat on a serving plate?

So many questions, huh?!

I believe I cooked it all day, put in the fridge, then started it early morning the next day to keep cooking until we ate dinner. And I always serve from the crock pot. Keeps it warm and fresh.

Originally Posted by cali~jenn

I believe I cooked it all day, put in the fridge, then started it early morning the next day to keep cooking until we ate dinner. And I always serve from the crock pot. Keeps it warm and fresh.

All right, will follow... Can't wait to make and to eat this!