My Favorite Slow Cooker Italian Beef

25 Min.
480 Min.
6
Ingredients
2
large yellow onions, sliced
2 large yellow onions, sliced
3
pounds chuck roast, cut into 3-inch pieces
3 pounds chuck roast, cut into 3-inch pieces
2
teaspoons dried basil leaves
2 teaspoons dried basil leaves
teaspoons ground oregano
1½ teaspoons ground oregano
teaspoons garlic powder
1¼ teaspoons garlic powder
teaspoons salt
1¼ teaspoons salt
¼
teaspoon black pepper
¼ teaspoon black pepper
½
cup dry red wine
½ cup dry red wine
1
tablespoon balsamic vinegar
1 tablespoon balsamic vinegar
2
teaspoons Better Than Bouillon® Roasted Beef Base
2 teaspoons Better Than Bouillon® Roasted Beef Base
1
bay leaf
1 bay leaf
6
sandwich rolls
6 sandwich rolls
sliced smoked provolone cheese (optional)
sliced smoked provolone cheese (optional)
Directions
  1. Coat a large oval slow cooker with cooking spray. Evenly place one of the sliced onions in the bottom of the slow cooker; add chuck roast pieces on top of onion.
  2. In a small bowl, combine basil, oregano, garlic powder, salt and pepper; evenly sprinkle over meat.
  3. In a second small bowl, add wine, vinegar and Beef Base; stir until base is dissolved and pour over meat. Place bay leaf in slow cooker; top with second sliced onion. Cover and cook on high for 8 hours, or until meat is fork tender.
  4. Remove meat from slow cooker; reserve juice in slow cooker; trim fat and shred meat with fork. Discard bay leaf.
  5. Place meat back into slow cooker with juice and set on warm. Serve on rolls and spoon juice over meat. Top sandwiches with sliced smoked provolone cheese, and place under broiler to melt cheese, if desired.
If additional juice is needed, add 1½ teaspoons Better Than Bouillon® Beef Base to a 1 cup of hot water; stir until base is dissolved and pour over meat. Serve with fresh caprese salad, if desired.

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