Chef Erik Hoover of Cockeye BBQ makes Slow-Cooker Italian Beef Sandwiches as part of Valley Spotlight’s “Quick Cook” challenge. The goal? Create a family meal for under $25 with ingredients from Grocery Outlet. With simple ingredients, smart shopping and bold flavor, Chef Erik shows how budget-friendly cooking can be hearty and satisfying. Total cost for ingredients at Grocery Outlet: $24.22. Total does not include basic pantry items already on hand. Recipe by Chef Erik Hoover.
Chef Erik’s Slow-Cooker Italian Beef Sandwiches
Prep time: 15 minutes.
Cook time: 5 hours.
Servings: 6-12 servings.
Ingredients
2 to 4 pounds chuck roast (or rump roast)
1 tablespoon vegetable oil
1 yellow onion (sliced)
16 ounces sliced pepperoncini (with juice)
2 cups beef broth
1 teaspoon Italian seasoning
12 hoagie rolls (or 24 slider rolls)
spicy Giardiniera (or pickled vegetables for serving)
Preparation
- Heat the oil in a large skillet over medium high heat. Add the roast to the pan and cook without turning until it is browned on one side. Flip the roast over and brown on the other side.
- Place onion in the bottom of a 6 quart slow cooker.
- Place the browned roast on top of onions. Sprinkle with Italian dressing and seasoning.
- Add broth and pepperoncini peppers with ½ cup of the juices.
- Cook on high 5-6 hours or on low 9-10 hours until beef is very tender.
- Shred beef using forks and return to the juices. Allow to cook an additional 20 minutes.
- Serve over rolls and top with pickled vegetables or peppers.
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