Thread: 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.

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.

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!

Originally Posted by cali baker

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!