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Ingredient
Italian Beef
Introduce
Chef :
SherryRandall: The Leftover ChroniclesItalian Beef
We call this Italian beef even though there’s no Italian seasonings in it 😆 it’ll cook for hours and we’ll have it on nice crusty rolls. I made enough to feed an army because I’m feeding an army of mouths. Cut this recipe down to your own size and liking.
Ingredient
Food ration :
An armyCooking time :
At least 3-4 hours
4-8 lbs
chuck roast
1-2 cups
beef broth
1 quart
pepperoncini peppers with juice
Cooking instructions
* Step 1
Preheat your oven to 350. Season and brown your roasts in a large roasting pan and transfer to a platter.
* Step 2
Pour your beef broth into the pan and scrape up aaaaall the goodness stuck to the bottom. Kill the heat and add the roasts back into the pan. Add the entire jar of peppers and the brine into the pan over the roasts. Cover and cook in the oven until it’s falling apart, about 3 hours-ish. When you have about an hour to go, add in your onion to soften in the home stretch.
* Step 3
Note: if there is a photo you can click to enlarge it
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
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