SCOTTIE's ITALIAN BEEF
Bottom round roast (pan seared for about 15 minutes, on a dry skillet)
1 can of beef broth (I used low sodium, cause I also use bouillon)
4 cubes beef bouillon
2 cans of water from beef broth can
1/4 c. Italian Seasonings
2 tbsp. oregano
1/2 c. giardineira
1 packet onion mix.
Sear roast, while searing roast, put the crock pot on high and start warming all ingredients. When meat is seared, put into crock pot and turn crock pot to low. After about 6 hours, the meat starts to break down and you can fork it to shred it. (Although, I will say, I get better results after cooking it for 8 hours.) I'm sure every crock pot is different, so remember this is how it works in mine...
Serve on a crusty bread. Those thin french bread loafs work well. Slit bread and pile on the meat. Add giardineira and a nicely grilled Italian sausage and you got a combo... Another Chicago saying is serve it "wet". That just means they dunk the entire sandwich in the broth or they will ladle a spoonful on the bread, so it is a bit moist...That is my preferred way of eating them.
recipe courtesy of Scottie Johnson
Treasurer, Great Lakes BBQAssociation
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle