Best 8 Slow Cooker Italian Shredded Beef Hoagies Recipes

ITALIAN BEEF HOAGIES

Steps:

• Place roast in a 5-qt. slow cooker. Combine the salad dressing mix and water; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender. , Remove meat; shred with two forks and return to the slow cooker. Add pepper rings; heat through. Spoon 1/2 cup meat mixture onto each bun.

SLOW-COOKER ITALIAN SHREDDED BEEF HOAGIES

Steps:

• If beef roast comes in netting or is tied, remove netting or strings. In 4- to 5-quart slow cooker, place onions. Place beef on onions. In small bowl, mix diced tomatoes and tomato paste; pour over beef.
• Cover; cook on Low heat setting 8 to 10 hours.
• Remove beef from cooker; place on cutting board. Use 2 forks to pull beef into shreds. Return beef to cooker. Spoon about 1/2 cup beef mixture onto each bun. Top each with 1/4 cup cheese.

SLOW COOKER ITALIAN SHREDDED BEEF HOAGIES

Steps:

• In 4 to 5 quart slow cooker, place onions.
• Place beef on onions.
• In small bowl mix diced tomatoes and tomato paste, pour over beef.
• Cover aand cook on Low heat setting 8 hours.
• Remove beef from cooker, place on cutting board.
• Use 2 forks to pull beef into shreds.
• Return beef to cooker.
• Spoon about 1/2 cup beef mixture onto each bun.
• Top with 1/4 cup cheese.

ITALIAN SHREDDED BEEF SANDWICHES

Steps:

• Cut roast in half. Place in a 4-qt. slow cooker. Combine the water with salad dressing and au jus mixes; pour over meat. Top with onion and chilies., Cover and cook on low for 9-11 hours or until meat is tender. Remove meat. When cool enough to handle, shred meat with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Serve on rolls. Freeze option: Freeze individual portions of cooled meat mixture and juices freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve on rolls.

SLOW COOKER ITALIAN BEEF FOR SANDWICHES

Steps:

• Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
• Place roast in slow cooker, and pour salad dressing mixture over the meat.
• Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

SLOW-COOKER TANGY ITALIAN BEEF SANDWICHES

Steps:

• Spray inside of 3- to 4-quart slow cooker with cooking spray. If beef is tied, remove strings or netting. Place beef in cooker. Sprinkle with brown sugar. Pour dressing over beef.
• Cover and cook on Low heat setting 10 to 12 hours.
• Remove beef from cooker; place on cutting board. Shred beef, using 2 forks. Return beef to cooker; add Italian seasoning and mix well. Using slotted spoon to remove beef from cooker, fill each bun with about 1/3 cup beef. Serve with remaining juices.

BEST EVER SLOW COOKER ITALIAN BEEF ROAST

Steps:

• Place beef chuck roast into a slow cooker and scatter onion quarters around the meat. Pour the beef broth over the meat and sprinkle the au jus mix, Italian salad dressing mix, salt, and black pepper over the roast.
• Cover cooker, set on Low, and cook until meat is very tender, 6 to 8 hours.

EASY CHOPPED CHEESE SANDWICH RECIPE

Steps:

• Slice hoagie rolls open.
• Heat a large skillet over medium high heat and add 1 Tablespoon butter. Once the butter is melted, place the hoagies on the skillet so that the inside surface gets toasted (it will take 2-3 minutes). Set toasted buns aside.
• Add remaining butter to pan and saute onions until they are translucent (about 3 minutes). Push onions to the side of the pan and add ground beef to the pan as one large patty. Let the ground beef start to brown without breaking it up (let it sear for 3-4 minutes). Season with salt, pepper, and garlic powder and then flip the large ground beef patty over to sear the other side (it should take 2-3 minutes).
• Start to chop up the ground beef using a spatula or ChopStir and work the onions in with the beef. Continue to chop and cook the beef until no pink remains (should take about 3 minutes). Divide the meat into 4 even portions and top each portion with 2 slices of cheese. Allow the cheese to melt while in the skillet.
• Spread mayonnaise and ketchup on the inside of the buns, then top with beef and cheese mixture. Add other preferred toppings (like tomatoes and lettuce) and then serve.