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Crockpot Italian Beef

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Submitted by: jplahn1

 

A slow cooker is the perfect way to produce this tender seasoned beef--serve with Swiss or Provolone cheese on a bun.
 

Ingredients

  • 5 lb chuck roast
  • 1 can tomato soup
  • 1 can cream of mushroom soup
  • 2 cloves garlic
  • 1 small onion
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp seasoned salt
  • 1 tsp Italian seasoning
  • 1- 8 oz can beef broth
  • 1 bay leaf

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Method

Coat crockpot with nonstick spray. Mix tomato soup, broth, spices in the crock. Trim fat from roast and cut it into uniform chunks. Place roast chunks into sauce in crockpot. Cook 6 hours on high or 8-10 hours on low. Remove pieces from broth and shred with 2 forks or by hand. Remove bay leaf and discard. Add mushroom soup to crockpot. Return shredded beef to crockpot and continue cooking 30 minutes on high. For Italian beef sandwiches, serve on crusty Italian rolls with a slice of Provolone or Swiss cheese.

 

Notes: Also great for beef and noodles--just ladle over homestyle noodles with a tossed salad. Leftover beef freezes well.

 

Number of Servings: 10

 

Submitted by: jplahn1 ()

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