Italian Beef Sandwiches

I have seen many different recipes for this type of sandwich, so I decided to take a little bit from a few different ones. Mainly from the magazine Better Homes and Gardens Slow- Cooker Favorites. Then I added a few extra things to make it my own!  These sandwiches melt in your mouth.  You cook this in the slow cooker and I think the meat is the most tender meat ever when cooked this way!  My husband, Curtis, absolutely LOVES these! Plus, who doesn't love a recipe that is easy!  I hope you all enjoy them as much as we do!

Italian Beef Sandwiches

Adapted from Slow-Cooker Favorites Magazine, Recipezaar.com, and Allrecipes.com

1 1/2  cups of beef broth

1        3-4 pound boneless  beef chuck roast, sirloin, or rump roast---I always use a rump roast for this

2        0.7 packages of dry Italian-style dry salad dressing mix -- ( Good Seasons is what I use)

2        teaspoons Italian seasoning, crushed

1        teaspoon Garlic Powder

1/2     teaspoon crushed red pepper (we like things hot so I use 1 full teaspoon)

1/2     jar of either mild or hot banana pepper rings, both the peppers and the juice

1       fresh red pepper sliced

some type of crusty rolls - the base has fresh breads everyday and I usually get sandwich baguette rolls or toasted kaiser rolls

cheese slices.. we like pepperjack or provolone

Combine beef broth with garlic powder, Italian seasoning, salad dressing mix, crushed red pepper, banana pepper rings and juice of banana pepper rings.  Whisk to combine

Put roast in slow cooker and cover with salad dressing broth mixture.  Cover, and cook on high for 5-6 hours or low for 10-12.

When finished, remove beef and transfer to a cutting board.  Shred beef using 2 forks to pull all the meat apart.  Add meat back to the liquid and add the red pepper strips.  Cook for an additional 30 minutes on low.

Add the meat to your toasted bread and add cheese!  We then pop them open faced in the broiler for a few minutes to let the cheese melt and add a little mayo.  Serve with a side of the juice for dipping! YUMMY!  I promise you will fall in love with these tender, tasty sandwiches! 

Tequila Chicken Soup

This soup is pretty good but I am still trying to decide what else it needs!  So, I would use this as the base and go from there!  Let me know if you add anything else to kick it up a notch as Emeril would say!  I use the slow cooker for this soup!  Curtis said the chicken was very moist and I think he would have just ate the chicken without the liquid!

Crockpot Recipe for Tequila Chicken Soup

 1 small onion, cut into 8 wedges ( I cut mine a little smaller)

1 cup frozen corn, thawed
1 can (14.5 ounces) diced tomatoes with mild green chilies, undrained  (Rotel-mild)
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro, plus additional for garnish
1 whole fryer chicken (about 3.5 pounds), cut into quarters
2 cups chicken broth (which is a big can such as Swanson not the Campbell size)
3 tablespoons tequila
1/4 cup sour cream
1 teaspoon of cumin

1. Spread onions on bottom of 5-6 quart crock pot
slow cooker.  Add corn, tomatoes, garlic and 2 tablespoons cilantro.  Mix well to combine.  Place chicken on top of tomato mixture.
2. Combine broth and tequila in medium bowl.  Pour over chicken and tomato mixture.  Cover; cook on low to 8-10 hours.
3. Transfer chicken to cutting board.  Remove skin and bones.  Pull meat apart with 2 forks into bite-size pieces.  Return chicken to crock pot and stir.
4. Serve with dollop of sour cream and garnish with cilantro.  I personally add a good bit of cilantro to give the soup more flavor
Makes 2 to 4 servings.

Enjoy!  Melissa