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


Chris said...

I like this and can't wait to try it. The pepperocini are so full of flavor, I like that you used the juice. Great job. My dutch oven will thank you.

Jeff Gardner said...

Thanks, I'm sure you'll enjoy it, everyone seemed to at Easter.
If you are going to make the seasoning, you can cut the recipe. You can see by the measurements that it will be way more than needed.

Anh Tuan said...

ok man