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  1. #1
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    Crockpot Italian beef




    **Winner** Favorite Crock Pot Recipe August 2012

    Crockpot Italian beef

    jar peperoncinis
    1 roast (whatever you want, I use chuck usually)
    1 pkg Italian dressing mix
    2 onions cut into slices
    1 bottle of beer (whatever type you like)
    In a large crockpot, combine the juice from the peperoncinis with the beer and mix in the dry italian dressing. Put the roast in the crockpot, and add the onions and peperoncini over the top. The meat should be mostly covered by liquid at the beginning of cooking and will cook down to be fully covered as you shred it apart.

    Turn the pot on high for the first hour or so then down to low. After about 12 hours the meat will be getting tender enough to flake apart with forks or tongs. Occasionally pull it apart at any time during the cooking process until it's well shredded.
    Cook in crock pot for at least 24 hours.

    Serve on hoagie rolls with provolone cheese on it.

    I have made this to take for pot luck lunches. I started it the day before the potluck, set to low before going to work. When I got home that evening I flaked the meat apart, then stored the crockpot in the fridge overnight. I also skimmed the fat from the top in the morning. When I got to work 8:00 I set it on High for one hour, then Low the rest of the time and it was ready at noon.
    Last edited by LariP; 01-20-2013 at 11:31 AM.

  2. #31
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    Re: Crockpot Italian beef




    After cutting the brisket in half, the part i'm going to cook is around 6lbs. Do you think this is a sufficient amount for the potluck? Of course there will be other food but i just don't want to worry that my dish won't be enough for everyone. There's a staff of about 20 peeps. @LariP, @cali~jenn. And, should I trim the fat off the meat b4 i cook it?
    Last edited by cali baker; 09-04-2013 at 07:14 PM.

  3. #32
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    Re: Crockpot Italian beef




    Haven't used brisket so not sure about how much fat it has. I used chuck or shoulder and didn't trim the fat first. As I shred the meat I pull off the excess fat that is left. I am sure 6 pounds should be plenty assuming there is a lot of snacking food etc. I always use the smaller rolls or cut 6 inch rolls in half so not everyone will have a huge sandwich.

  4. #33
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    Re: Crockpot Italian beef




    I agree 6 lbs should be plenty. Your providing a dish for a potluck not everyone's meal after all. All potlucks always have lots of leftovers.
    I usually clean off the fat too like Jenn said, much to Bruce's chagrin sometimes. I don't really like the taste of a big hunk of fat, but he loves it.

  5. #34
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    Re: Crockpot Italian beef




    So, I ended up just leaving the meat in the slow cooker for 24+ hours. I started cooking it on Thurs at 4am, turned it off Friday at 5am; got into work and turned it on "high" for 1 hour, then "low" again til around 11:30; i turned off the cooker to let the meat rest before lunch (not really sure if this was necessary). This dish was a HUMONGOUS HIT w/my co-workers! I got a few people asking me for the recipe. It came out so deliciously tender with so much flavor. I don't have any leftovers either! Thanks Lari for sharing this winning recipe!

  6. #35
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    Re: Crockpot Italian beef




    Quote Originally Posted by cali baker View Post
    So, I ended up just leaving the meat in the slow cooker for 24+ hours. I started cooking it on Thurs at 4am, turned it off Friday at 5am; got into work and turned it on "high" for 1 hour, then "low" again til around 11:30; i turned off the cooker to let the meat rest before lunch (not really sure if this was necessary). This dish was a HUMONGOUS HIT w/my co-workers! I got a few people asking me for the recipe. It came out so deliciously tender with so much flavor. I don't have any leftovers either! Thanks Lari for sharing this winning recipe!

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