Stork Meal 4: Italian Beef

My sister is not a red meat fan. She used to be, but something about this pregnancy has turned red  meat into a not so pleasant time in the bathroom. So when I make things for her, I try really hard to keep the red meat out.

However, this was one of those meals that she was willing to try because it sounded so good (like I said, she used to be a red meat fan).

It's a take on the classic French Dip sandwich but its more chunky and made in the crockpot. It's such a simple recipe that I feel bad for making a whole post about it! But, I will. Because it's good.

The recipe is as follows...

3-5 pounds of Beef
2 dry Italian seasoning packets
2 cans of beef broth.

Sound easy?

It's just that easy.

When I buy my beef, I choose a different cut every time. Reason, I'm looking for the meat with the most marbling. That means there are white lines of fat running through the meat. So sometimes I pick a rump. Sometimes I pick bottom round or a chuck roast. I just look for those fat lines and go from there. DON'T GET an expensive cut of meat. Because you are going to slow cook this all day, you don't want something fancy it will just fall to bits. And you don't want that.

For freezing, just combine everything in a gallon zipper bag and seal. Place inside another zipper bag for safety.

To cook, put everything in the crockpot and cook on high 5 hours or low 10 hours. Because it's beef, the desired doneness is up to you. About 45 minutes before I want to serve, I take the meat out and slice it (or shred it if it shreds) then throw it back into the crockpot on warm. I allow it to sit and soak until time to eat.

Serve over hoagie rolls like a french dip sandwich, or serve like an open faced sandwich. Serve with extra juice from the crock.

Sister had seconds.

To see the other Stork Meals, click here.

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