Manzo Italiano

You’ve got your Arby’s roast beef, you’ve got your Philadelphia cheese steak, you’ve got your local steak bomber …….and then you’ve got the Godfather of them all; The Italian Beef”! The Italian beef is different from all the others because it cooks all day long. The beef becomes quite tender while absorbing much of the cooking liquid, leaving the meat loaded with flavor.
Too time consuming to make at home you say; fuggetaboutit. We can either do this the hard way or nice and easy like the recipes says….Capisce?

Italian Beef

3-4 lb. beef roast (inexpensive cuts work well with slow cooking such as chuck roast, bottom round or flank)
2 cans beef broth
1 packet Good Seasons Italian dressing (Zesty gives more flavor)
1- 16 oz. jar of pepperoncini’s (may put in whole or halved length wise, just remove the stems and seeds).

Mix all together, including brine from peppers. Cook all night or day if you prefer in oven set at 200 or in crock pot set on low for 7 to 8 hours. Chill to skim off fat (or feel free to leave the fat and enjoy right away), if chilling just reheat then slice or shred beef and serve on buns or a good hearty French or Italian style Bread (do not forget to drizzle some of that broth onto the bread or dunk it just like you would a French Dip sandwich with au jus).
Tastes great just as is but if you need to dress it up here are some suggestions.

Topping ideas:

Cheese (any)
Giardiniera (Italian pickled vegetable mix) you’ll find in next to the pepper
Roasted bell peppers
Fried onions
Condiments

Photo/iancarvell/flickr