Saturday, April 10, 2010

Italian Beef

This is a recipe that my wife found a few years ago. I altered it a bit and it was originally meant for a Crockpot, but I used a Cast Iron Dutch Oven.

Italian Seasoning (for the Chuck Roasts)
2 TB Oregano
2 TB Kosher Salt
1 TB Parsley
1 TB Garlic Powder
1 TB Onion Powder
1 TB Turbinado Sugar
1 Ts Black Pepper
1 Ts Basil
1/4 Ts Thyme
1/4 Ts Celery Seed

5 lbs Chuck Roast (2 Chuck Roasts)
1 16oz Jar of Pepperoncini
1 Yuengling Lager (or any amber ale/lager)
3 Cloves of Garlic (Chopped)
1 Small Onion (Sliced Thin)
4 Packets Sodium Free Beef Bullion
2 TB Olive Oil

Season the Chuck Roasts with about 2 TB of Italian Seasoning (I seasoned them with about the same seasoning I would put on a steak)

-Smoke the Chuck Roasts for 1 hour at 200 degrees with Pecan Chips
-While the beef is smoking, Mix Beer, Bullion, Garlic, and Pepperoncini Juice
-Chop the stems off the pepperoncini's and put the peppers in the beer mixture
-Remove the Roasts after 1 hour of smoking and put them in HD Foil
-Raise the grill temp to 325 and Put a 5qt Cast Iron Dutch Oven

-Once the DO is up to temperature, put 2 TB of Olive Oil in the cook the onions until they just start to brown
-Put Chuck Roasts and all the juices in the DO
-Slowly pour the beer mixture into the DO
-Put the lid on the DO and cook for approximately 3 hours or until the roasts shred easily with a fork
-Remove the roasts from the liquid and shred with two forks removing any chunks of fat
-Put shredded beef back in the liquid, and prepare your buns
-Top you sandwiches with beef and shredded Mozzarella