Italian Beef

Italian Beef

The holidays are fast approaching and it seems there is never enough time to get everything done. Now is the time to pull out the crock pot or pressure cooker and put it to good use. Italian Beef – two ways………

A couple of weeks ago Tim mentioned Italian Beef………he wanted to make a pizza…….Italian Beef and Pepper Pizza. The Italian Beef being the star of the show……….. we wanted it to be perfect.

Italian Beef Collage

I have made my Italian Beef the same way for years! Super easy and totally delicious. Tim on the other had wanted to make a jazzed up version……..you know Mr. Spicy. So, we made both…….they were both delicious, but of course I though mine was a smig better and he thought the same about his………so let’s call it a tie. I will share both recipes with you and you be the judge!

Using either recipe you can, make the pizza, which we will also post the recipe for, or sandwiches, use it to top pasta or rice. Make it into nachos for game day. Whatever you do with it will be awesome.

Back to the Holiday madness……. this would be perfect for a Christmas or New Years Eve buffet…….it holds in the crock pot beautifully.

Throw it in the crock pot before that last minute shopping and when you get home with your goodies ………dinner is ready……….and no one will say What the “Forks” for Dinner?

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Italian Beef Collage

Italian Beef

  • Author: Tim Boyd
  • Prep Time: 5 minutes
  • Cook Time: 70 minutes
  • Total Time: 75 minutes
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: American

Scale

Ingredients

  • 2 pounds beef chuck roast
  • 1 medium onion, sliced
  • 3 garlic cloves, minced
  • 10 pepperoncinis (mild or hot)
  • 1/4 cup of juice from pepperoncinis jar
  • 2 tablespoons coconut oil
  • 1/2 cup red wine
  • 1/4 cup Worcestershire sauce
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 1 tablespoon dried Italian seasoning
  • 1/41/2 teaspoon crushed red pepper
  • 1 cup beef broth

Instructions

  1. Place the beef roast at the bottom of the crockpot. Place all other ingredients on top of the roast. Cover the crock pot and set on high for 4-6 hours, or on low from 8-10 hours.
  2. Once the beef is tender and falling apart, use two fork to shred the meat in the juices.
  3. Serve warm on toasted rolls, on a pizza in nachos or with rice or pasta, or on it’s own.

Notes

This recipe can be cooked in a crockpot or a pressure cooker. Times in the recipe are for a crockpot. If using a pressure cooker adjust times according to your pressure cooker instructions. Mine take 70 minutes.

Keywords: chuck roast, onion, garlic, pepperoni peppers, red wine, sandwich, instant pot

 

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Italian Beef Collage

Italian Beef

  • Author: Marty Boyd

Scale

Ingredients

  • 34 lb Roast
  • 2 Packets of Zesty Italian Dressing Mix (dry mix)
  • 1 cup red wine
  • 1 12 oz jar of sliced Pepperocini and juice
  • 1 cup of beef broth

Instructions

  1. Place all ingredients into crock pot and cook on low 8-10 hours or on high 4-6 hours. Shred the meat using two forks. Use in sandwiches, pizza, nachos, or on pasta or rice.

Notes

This recipe can be cooked in a crockpot or a pressure cooker. Times in the recipe are for a crockpot. If using a pressure cooker adjust times according to your pressure cooker instructions.

 

Crockpot Tarragon Leek Chicken

Crockpot Tarragon Leek Chicken

Crockpot  Tarragon Leek Chicken

Sometimes, when you are either lazy, time is of the essence, or it’s just to hot to cook, a girl needs to bring out the crockpot. This recipe is quick to throw together, and you can have dinner ready when you need it.

Tender chicken breast with baby red potatoes, sweet peas, and leeks for that mellow onion taste. Low fat sour cream, a few smashed potatoes, and a touch of fresh tarragon make a creamy sauce for this “all in one” dish……meat, potatoes, and a veggie.

I really am not usually a fan of chicken in the crockpot, its kinda sickly white, so I sautéed the chicken just to give it color. I cut the potatoes in half….mine were small, so if you have larger potatoes cut them in quarters.

A word about leeks……wash them very well, or you will have a mouth full of grit. I cut mine in the way they need to be for a recipe, them plunk them in a bowl of cold water, swish them around and let them set a minute. Use a slotted spoon to get them out of their…….bath. Then use as indicated in the recipe. The first time I used leeks in a recipe I made the mistake of just rinsing the whole leek and the result was…….grit…..yuck!

If you do not have fresh tarragon like me……my tarragon was so out of control I had to move it from the garden to its own area. It’s a huge bush……I swear it was four feet tall and about that big around. You can use dried, but I would cut the amount in half……it’s a strong flavor, and add it when you put the chicken in the crockpot.

So, how did it taste………well let me put it this way……..Tim does not like peas and he thought is was really good. I love peas and I thought the same.

So, if you are looking for quick, ready when you are meat and potatoes dinner, try the Crockpot Tarragon Leek Chicken.

Crockpot Tarragon Leek Chicken Collage

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Crockpot Tarragon Leek Chicken

Crockpot Tarragon Leek Chicken

  • Author: Marty Boyd
  • Prep Time: 5 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 5 minutes
  • Yield: 2 1x
  • Category: Main Dish
  • Method: Crock Pot
  • Cuisine: American

Scale

Ingredients

  • 6 small new red potatoes, halved
  • 2 boneless skinless chicken breast
  • 1 teaspoon coconut oil
  • 1 leeks, halved lengthwise and cut into 1 1/2-inch pieces, throughly rinsed and drained
  • 1/4 cup dry white wine
  • Kosher salt and pepper to taste
  • 1/4 cup frozen (or fresh ) peas,
  • 2 tablespoons low fat sour cream
  • 1 1/2 teaspoons chopped fresh tarragon

Instructions

  1. Place the potatoes on the bottom of crockpot. In a skillet over medium high heat in 1 teaspoon coconut oil, sauté chicken breast just to brown.
  2. Transfer the browned chicken, leeks, wine, and salt and pepper to taste.
  3. Cook, covered, until the chicken and potatoes are tender, on high for 3 to 4 hours, or on low for 6 to 7 hours.
  4. Transfer the chicken and all but 4 of the potatoes to plates. Using a fork, smash the remaining potatoes into the cooking liquid to thicken.
  5. Add the peas and sour cream and cook just until heated through, 3 to 5 minutes. Spoon over the chicken and sprinkle with the tarragon.

Keywords: chicken, potatoes, tarragon, peas, main dish, crock pot, slow cooker

 

 

October Beans Southern Style

October Beans Southern Style

 

Freezing……frigid……..icy…….snowy……..windy……… how about soup!

Now my husband is a bean lover, when we first started dating he raved about what he called October beans. I had never heard of them………go figure. It’s a Southern thing and I’m a Yankee. Continue reading “October Beans Southern Style”