I love Italian beef. I’m also a Chicagoan, and I’m going to tell you right now that outside Chicago, there is really no such thing as Italian beef. I’ve been everywhere, and it just don’t cut it. It’s like trying to get a Chicago hotdog out of Chicago, A Philly cheesesteak outside Philly. You can do it, just ain’t the same.
So many of my friends that move out of state tell me at one point or another how they miss Italian beef. It is REALLY good.
My BFF’s mom actually sent me this recipe years ago and I made it ever since. Is it true to form Italian Beef from a greasy hole in the wall in Chicago, no. But it’s still DAAAAMMMMNNNN good. In some ways it’s BETTER than a greasy hole in the wall in that instead of being shaved beef, it’s chunked and meatier and heartier. I’m drooling thinking about it.
It’s perfect because it’s a crock pot recipe. That means minimal work. And maximum flavor. I made it for super bowl because it can be made the night before no problem. Actually gathers flavor that way.
First, get yourself a chuck roast. I use grass fed.
Dump that bad boy in the crock pot with some oregano, red pepper flakes and some onion soup mix.
Now add a jar of peproncini’s with the juice. Mind you you don’t have to cut the stems off, they get nice and soft and you can do that after they cook if you want and just make sure not to serve any up.
Now dump in a can of beef broth.
And a can of French Onion soup.
And in 8-10 hours, you’ve got a soupy, delicious, meaty, spicy mess.
When you serve that puppy up on some crusty italian bread, or french bread, don’t skimp on the juice. A real Italian beef should be so soggy the bread is kind of falling apart.
It’s got some spice to it too, it’s not at all wimpy, so if you like your spice, this is for you. And it’s SO damn good. Freezes AWESOME too!
I never ask this of you but don’t question me on this, just make it. It’s freakin GLORIOUS.
CP Italian Beef
3 lb chuck roast
1 can french onion soup
1/2 bottle peproncini and 1/2 bottle of juice if you are using large jar, whole bottle of juice and peppers if it’s a small jar
red pepper flakes to taste (I use about 1/2 tsp)
black pepper to taste (about 1 tsp)
1 can beef broth
1/2 package of dried onion soup mix
5 cloves of crushed garlic.
Put everything in your crock pot. Keep on high 4 hours, reduce to low and cook until tender, about 4-6 more hours. Break the meat the stem the peppers with a fork when they are tender, discarding stems when it’s served. You can make this the night before. Serve on hard rolls.