Original Homemade Italian Beef Recipe

6
10 mins
16 mins

Ingredients

alt seasoning option:
3 pounds beef rump roast or chuck roast (chuck shreds better)
3 (1 ounce) packages dry Italian salad dressing mix
1 cup water
1 (16 ounce) jar pepperoncini peppers
8 hamburger buns, split
3 cups water or beef broth (beef broth adds richness)
1 teaspoon Salt
1 teaspoon Black Pepper ground
1 teaspoon Dried oregano
1 teaspoon Dried basil
1 teaspoon Onion salt
1 teaspoon Dried parsley
1 teaspoon Garlic powder
1 Bay leaf
2 package dry Italian salad dressing mix

Preparation

Step 1

Place the roast into a slow cooker, and season with Italian dressing mix. Pour in the water. Cover, and cook on High for 6 to 7 hours. During the last hour, shred the meat with two forks - if it does not shred easily, cook longer. Add the peppers, and as much of the juice as you like for additional flavor. Serve on buns.

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COMMENTS:
"I used a three pound rump roast, only two packages (.67 oz each) of italian dressing mix and I put the entire jar and juices of the pepperoncini in with the roast from the get go. I cooked it on high in the crockpot for 4 hours and then on low for 4-5 hours. The meat just fell apart! It was absolutley incredible! I used french bread instead of buns, which I buttered and placed in a pan to brown. I put some juice into a small bowl to dip the sandwich in."

"We like spicey foods so I added another half jar of pepperoncinis--juice and all. Added all peppers in half way thru the cooking process: after about 3-4 hours so the flavor soaked into beef. Used 2 instead of 3 dressing mixes (from the advice of others). Brushed the hoagies very lightly with olive oil, spinkled a bit of garlic powder & salt on them, toasted then added shredded meat and provolone & broiled until melted--(toasting the hoagies helped prevent them from getting too soggie when juice was poured over them) . Put the hoagies in a bowl, added pepperoncinis to taste and laddled the unbelievable great juice over it."

"I've tried this twice, once using the recommended ingredients, and once cutting the Italian mix to 1 oz and draining the pepperoncinis thoroughly before adding. I also used beer instead of water. The changes made a delicious Italian beef. The original recipe is far too salty."

"3 packs of dressing mix seems like a lot, but do yourself a favor and just follow the recipe - it turns out great. The 2nd time we made this, we did as some reviewers suggest and added the pepperoncini right at the beginning. It was not as good, so we will follow Randi's recipe as it is written going forward. Try it on top of baked potatoes too. Very Good!"