Whatcha Making for Supper?

[Smokerbill]

Italian Beef

4-5 lb roast (I use a cross rib or chuck roast)
10 cloves of garlic, or as many as you want
salt & pepper to taste
dried basil and oregano, enough to coat the meat
2 or 3 cans of beef consommé (not beef broth)
2 or 3 beef bouillon cubes
1 package of Lipton's Onion Soup (see below for a recipe)

Cut slits all over the beef and insert cloves of garlic. Salt and pepper the beef to your taste. Mix the basil and oregano and coat the beef, roll it in it. In a Dutch oven or large pot, brown the meat on all sides. Then begin adding beef consommé, water and bouillon as follows:
1 can of beef consommé, then 1 can of water
1 beef bouillon cube, then 1 can of water
Repeat until beef is nearly covered in broth.
Add in the package of onion soup mix, or seasonings
Simmer on low for about an hour and a half. Use a meat thermometer and take out at medium rare. Allow to sit for 10 minutes then slice thinly and put it back in the broth.

If you don't normally like your beef medium rare, take it out then anyway, let sit and slice, then allow it to cook longer after it's sliced in the broth. It will be easier to slice that way.

Serve on rolls with a small dish of broth like you would a French dip.

Onion Soup Mix:
2 TB beef bouillon granules
1/4 tsp onion powder
1/4 tsp dried parsley
1/8 tsp celery seed
1/8 tsp paprika
1/8 tsp black pepper
4 TB dried minced onion

Note: I have also made this mix without the minced onion and just added caramelized onions. It's delicious that way, plus you have the bonus of the onions cooked in the broth.

Optional: Sauté onions and bell peppers to serve on the sandwiches. We don't do that normally, but I will often have them available when we have company.

Wow, that sounds really good.Thanks for the detailed recipe. I'll try it sometime.

 

[ValerieJ]

Italian Beef

4-5 lb roast (I use a cross rib or chuck roast)
10 cloves of garlic, or as many as you want
salt & pepper to taste
dried basil and oregano, enough to coat the meat
2 or 3 cans of beef consommé (not beef broth)
2 or 3 beef bouillon cubes
1 package of Lipton's Onion Soup (see below for a recipe)

Cut slits all over the beef and insert cloves of garlic. Salt and pepper the beef to your taste. Mix the basil and oregano and coat the beef, roll it in it. In a Dutch oven or large pot, brown the meat on all sides. Then begin adding beef consommé, water and bouillon as follows:
1 can of beef consommé, then 1 can of water
1 beef bouillon cube, then 1 can of water
Repeat until beef is nearly covered in broth.
Add in the package of onion soup mix, or seasonings
Simmer on low for about an hour and a half. Use a meat thermometer and take out at medium rare. Allow to sit for 10 minutes then slice thinly and put it back in the broth.

If you don't normally like your beef medium rare, take it out then anyway, let sit and slice, then allow it to cook longer after it's sliced in the broth. It will be easier to slice that way.

Serve on rolls with a small dish of broth like you would a French dip.

Onion Soup Mix:
2 TB beef bouillon granules
1/4 tsp onion powder
1/4 tsp dried parsley
1/8 tsp celery seed
1/8 tsp paprika
1/8 tsp black pepper
4 TB dried minced onion

Note: I have also made this mix without the minced onion and just added caramelized onions. It's delicious that way, plus you have the bonus of the onions cooked in the broth.

Optional: Sauté onions and bell peppers to serve on the sandwiches. We don't do that normally, but I will often have them available when we have company.

I wanted to add that the original recipe calls for a rump roast, and to cook on low for 3 hours, but I hate rump roast and found that cooking it for 3 hours in broth still yields a dry piece of beef. The chuck cuts are marbled and delicious in this recipe. Yesterday, to get 17 lbs of beef, I bought the primal cut of the chuck portion of the beef from Fred Meyers. I have done this a couple times. It just takes a little convincing to get them to understand that's really what I want to buy. lol

 

[ValerieJ]

Wow, that sounds really good.Thanks for the detailed recipe. I'll try it sometime.

The leftover broth makes delicious onion soup. Just add onions and cook till they are done.

 

[Smokerbill]

I wanted to add that the original recipe calls for a rump roast, and to cook on low for 3 hours, but I hate rump roast and found that cooking it for 3 hours in broth still yields a dry piece of beef. The chuck cuts are marbled and delicious in this recipe. Yesterday, to get 17 lbs of beef, I bought the primal cut of the chuck portion of the beef from Fred Meyers. I have done this a couple times. It just takes a little convincing to get them to understand that's really what I want to buy. lol

I remember buying Italian beef at a deli years ago and it was very lean. Might have been rump roast. I have a section of beef rib roast in the freezer that I think would work well, and it would fit in my crockpot. I'd just need to adjust the amounts of the other ingredients.

And it's nearing time for Freddy's to put rib roasts on sale. Seems they always go for $4.97 a pound around Christmas.

 

[ValerieJ]

I remember buying Italian beef at a deli years ago and it was very lean. Might have been rump roast. I have a section of beef rib roast in the freezer that I think would work well, and it would fit in my crockpot. I'd just need to adjust the amounts of the other ingredients.

And it's nearing time for Freddy's to put rib roasts on sale. Seems they always go for $4.97 a pound around Christmas.

You still want to nearly cover it in the broth. Rib roast works well, but it may not slice. It may come out a little more like shredded beef. It will still be delicious. That's what happened to me anyway.

I have made this in the crock pot before, but I prefer the stove top because it gives me more control of the doneness of the beef. But it's a no fail recipe. However you make it it will be delicious.

 

[ValerieJ]

I remember buying Italian beef at a deli years ago and it was very lean. Might have been rump roast. I have a section of beef rib roast in the freezer that I think would work well, and it would fit in my crockpot. I'd just need to adjust the amounts of the other ingredients.

And it's nearing time for Freddy's to put rib roasts on sale. Seems they always go for $4.97 a pound around Christmas.

Cross rib roasts are often about $5/lb at Freddies. I always pick one up when it is that price.

 

[Jenbirdee]

tuna, green salad and roasted parsnips

 

[ShrekDawg]

Grilled cheese and tomato soup again

 

[Smokerbill]

You still want to nearly cover it in the broth. Rib roast works well, but it may not slice. It may come out a little more like shredded beef. It will still be delicious. That's what happened to me anyway.

I have made this in the crock pot before, but I prefer the stove top because it gives me more control of the doneness of the beef. But it's a no fail recipe. However you make it it will be delicious.

Sounds like I'll be using my dutch oven instead of the crockpot. I forgot about the searing step. Can't do that in a crockpot.

 

[sourland]

chicken sandwiches