Every Italian has their own favorite Italian beef recipe. I learned this from my wife’s Auntie Fran. It’s utterly delicious and comes together in a snap. It’s a great recipe for a small family and is less messy and time consuming than using a larger cut of meat. I recommend cooking this in a four to five quart slow cooker or earthenware casserole. Feel free to get a little heavy on the seasoning mix! Serves a small crowd.
Ingredients
One 4 to 5 pound pot roast or rump roast
5 links hot Italian Sausage
2 tablespoons canola oil 4 large garlic cloves, sliced
1 medium onion, sliced
1 large red or green pepper, sliced
1/3 cup hot pepper giardiniera with oil
1/3 cup pepperocinis, sliced
Dash of Worcestershire
¼ cup dry white wine
1 cup diced tomatoes
4 to 5 cups beef stock
1 tablespoon corn starch |
Seasoning Mix
1 teaspoon dried basil
1 teaspoon dried oregano
¼ teaspoon sea salt
1/8 teaspoon black pepper
Pinch of red pepper flakes
Pinch of fennel seeds, paprika, garlic powder and onion powder |
Heat a medium sized skillet, add the canola oil and brown the roast for 4 to 5 minutes on all sides then remove to a serving platter. In the same oil sauté the Italian sausage links until well browned on all sides then remove to the platter. Combine all the ingredients for the seasoning mix and when the meat is cool enough to handle, evenly rub the spice mix into the browned roast.
If using a slow cooker, scatter the garlic, onion, peppers, Worcestershire, white wine and tomatoes over the bottom of the cooking chamber. Place the seasoned meat directly on top of the vegetables, then stuff the sausage links on either side of the roast. Carefully add about 4 cups of beef stock to the crock pot just enough to cover the meat but not overflowing. (Add enough that you feel comfortable with in cooking and reserve the rest to add later if needed.) Cover the cooker and set the temperature to low or high. Low will cook the meat in about 10 to 12 hours, whereas high will cook the meat in 5 to 6 hours or until the meat is tender and can be either shredded or sliced.
If using an earthenware casserole, pre-heat your oven to 325°, and layer the casserole the same way as above. Cook in the hot oven, covered for 3 to 4 hours.
To serve the beef, remove the roast from the casserole to a serving platter and carefully shred or thinly slice. Return the meat back to the casserole, re-season if necessary, then using a kitchen tong equally divide on to some hard rolls and serve with some sweet peppers or giardiniera.
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