CHICAGO ITALIAN BEEF (POT ROAST STYLE)
Giardiniera is a traditional Italian dish of mixed pickled vegetables- their tangy kick cuts the richness of the beef in Jeff Mauro's sandwich while adding satisfying crunch and spiciness.
Provided by Jeff Mauro, host of Sandwich King
Time 21h25m
Yield 4 servings
Number Of Ingredients 27
Steps:
- For the pot roast: Position a rack in the middle position and preheat the oven to 300 degrees F.
- Liberally sprinkle the entire roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium. Add in the onions and saute, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning and crushed red pepper and saute until fragrant, another minute. Add the garlic and saute until fragrant, about 30 seconds. Deglaze with the red wine and cook until reduced by half. Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the jus. Place the roast back into the pot with any accumulated juices and place in the oven. Cook the roast, turning every 30 minutes, until very tender, 3 3 1/2 to 4 hours. Increase the oven heat to 350 degrees F.
- Transfer the roast to a cutting board and tent with foil. Strain the jus through a fine mesh strainer into a bowl and return back to the pot. Bring to a simmer and adjust the seasoning if necessary. Once cooled a bit, pull the meat into smaller chunks, return to the reduced jus and reserve until ready to build the sandwiches.
- For the sweet peppers: Toss the pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and soft, about 20 minutes.
- For the sandwich build: Place some beef on a roll, then some sweet peppers and then some Homemade Hot Giardiniera. Pour a small dish of reduced jus. Take the whole sandwich and quickly dunk in hot jus. Using two hands, go the hell to town.
- Day One: Combine 2 cups water and the salt in a glass or non- reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell peppers to the salt water and stir to combine. Cover and refrigerate overnight.
- Day Two: Drain and rinse the vegetables. In a clean bowl, mix together the canola oil with the oregano and pepper. Add the vegetables and mix to combine. Cover and refrigerate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight Mason jars and keep in the fridge for at least 2 to 3 weeks. Makes 3 to 4 cups.
- From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
ROAST BEEF PANINI SANDWICH WITH CILANTRO LIME MAYO
This is my favorite sandwich! My husband and I made this up one Sunday afternoon and it turned out so great! Hope you enjoy this sandwich as much as we do!
Provided by Mika G.
Categories Lunch/Snacks
Time 10m
Yield 5 sandwiches, 5 serving(s)
Number Of Ingredients 12
Steps:
- Mix lime juice, garlic clove, hot sauce, Dijon mustard, cilantro, mayo and salt and pepper to make the Cilantro Lime Mayo and set aside.
- Lay out bread and top all pieces with Mayo mixture. Next on 5 slices of sour dough bread add cheese, roast beef, whole green chili and mozzarella cheese. Top with the other pieces of bread.
- Spray with butter flavored cooking spray or butter and put in Panini press until brown and melted.
Nutrition Facts : Calories 903.4, Fat 41.6, SaturatedFat 14.8, Cholesterol 123.9, Sodium 1508.2, Carbohydrate 84.2, Fiber 4.7, Sugar 6.3, Protein 49
ITALIAN ROAST BEEF
Provided by Food Network
Categories main-dish
Time 2h40m
Yield 6 to 7 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F.
- Combine all the seasoning ingredients in a medium jar.
- Trim all the fat from beef round. (I grind the trimmings), but you can cut them up into bite-size pieces and place on the bottom of a roasting pan. Sprinkle the trimmings with some of the seasoning mix. Place the roast beef on top of the trimmings and coat the beef well with more of the seasoning mix. Drizzle olive oil on top of the roast and pat the oil over the seasonings. Place into the preheated oven on lowest rack and roast approximately 1 1/2 to 2 hours, uncovered, until the internal temperature registers *130 degrees F on an instant-read thermometer. Remove from oven and let stand about 20 to 30 minutes before carving. This roast can be used for sandwiches, thinly cut or thickly cut and served with beef gravy, if desired.
ITALIAN ROAST BEEF
Provided by Rachael Ray : Food Network
Time 3h35m
Yield 4 servings with leftover meat for a second meal
Number Of Ingredients 15
Steps:
- Poke holes all over the roast. Slice 4 large cloves of garlic. Stick the garlic into the holes. Liberally season the meat all over with salt and black pepper, to taste. Heat the extra-virgin olive oil, 4 turns of the pan, over medium-high heat in a large Dutch oven. When the oil smokes, add the meat and brown on all sides. Remove the meat to a plate. Crush the remaining garlic and add it to the pot along with the onions, bay leaves, carrots, celery and rosemary. Season with salt and pepper, to taste. Cover the pot with a lid and sweat the vegetables for 7 to 8 minutes, stirring occasionally. Stir in the tomato paste and wine, and let reduce for 1 to 2 minutes, scraping up the bits from the bottom of the pot. Stir in the stock-in-a-box. Return the meat to the pot and cover with a lid. Lower the heat to a simmer and cook for 2 1/2 hours.
- When meat is about done, bring a large pot of water to a boil over medium heat for the pasta.
- Remove the meat to a cutting board and cool 15 minutes. Slice the roast and arrange half of the meat on a platter.
- Cook the pasta to al dente while the meat is resting. Drain the pasta and add it to a serving bowl. Remove the vegetables with a slotted spoon and arrange them alongside the meat. Spoon a few juices over the top. Melt the butter in small pan over low heat and add the sage leaves. Add the sage butter to the bowl with the pasta and toss together. Season with salt. Ladle the remainder of the juices over the pasta. Serve the meat and veggies with pasta alongside. Cool and store the remainder of the meat in the refrigerator.
PICANTE ROAST BEEF SANDWICH WITH GARLIC, LIME AND GREEN CHILE
Provided by Robin Miller : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium heat. Add onion and garlic and saute 3 minutes, until soft. Add roast beef slices and saute 3 to 5 minutes, until browned on all sides, stirring frequently. Add tomatoes, jalapenos, lime juice, and cumin and stir to combine. Bring to a simmer and cook 5 minutes, to heat through and reduce slightly.
- Remove from heat and stir in cilantro. Season, to taste, with salt and black pepper. Spoon onto sliced rolls with plenty of sauce and serve.
ITALIAN ROAST BEEF I
Tender, seasoned beef that can be sliced and served as a sandwich or as an entree. Best to fix day before serving and refrigerate. Makes slicing easier. Delicious!
Provided by MICHELLEM66
Categories World Cuisine Recipes European Italian
Time 3h45m
Yield 8
Number Of Ingredients 11
Steps:
- Pour water into a large kettle, and add bouillon cubes.
- Mix together the salt, garlic, Italian seasoning, black pepper, oregano, basil, and red pepper flakes on a large plate. Rub roast with 1/2 cup vegetable oil. Roll roast in seasoning mixture until well coated. Place the roast in the kettle along with any left over seasoning mixture and oil.
- Bring water to a boil, reduce heat, and simmer approximately 3 1/2 hours. Meat should be tender and well done.
Nutrition Facts : Calories 618.2 calories, Carbohydrate 2.8 g, Cholesterol 138.5 mg, Fat 46.5 g, Fiber 1.5 g, Protein 45.4 g, SaturatedFat 15.1 g, Sodium 632 mg, Sugar 0.4 g
ROAST BEEF PANINI WITH HORSERADISH MAYO
This recipe can be made in a panini maker, a George Foreman type grill or a ridged grill pan on the stove. Put foil around a slightly smaller pan and use it to press the panini down. Use whatever cheese you like or happen to have at home - a creamy Havarti goes nice with it - as well as leftovers from a roast or steaks.
Provided by gemini08
Categories One Dish Meal
Time 25m
Yield 4 paninis, 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine mayonnaise and horseradish in a bowl, set aside.
- Brush the bread slices on the underside with olive oil and rub a clove of garlic over them.
- Lay them out in front of you, oil side down and spread the horseradish mayo on each slice.
- Top with roast beef, pepper rings, tomato and cheese. Fold together.
- Put in a grill pan and use a smaller frying pan to weigh it down.
- Turn and brown on the other side.
- Cut in two, garnish with salat greens and herbs
- Enjoy!
BEEF ROAST WITH PINTO BEANS
Make and share this Beef Roast With Pinto Beans recipe from Food.com.
Provided by That girl Mel
Categories Mexican
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place pinto beans in bottom of crock pot.
- Add rotel, green chile, spices and onion and mix.
- Place roast on top. Add water or beef broth to cover beans completely and about half of the roast. You may need to add more liquid during cooking so check periodically. Cook on high for 6 hours or until roast starts to fall apart and beans are done.
- Add salt and pepper to taste, then gently pull apart roast to desired size and serve like soup with warm flour tortillas.
- Do NOT add the salt before the beans are fully cooked or your beans will not get tender!
GRILLED PANINI SANDWICHES
Found this recipe printed in a flyer at the market and I had fun with it adding things here and there. I give a list of suggestions for which vegetables to use as well as two different condiment spreads.
Provided by COOKGIRl
Categories Lunch/Snacks
Time 25m
Yield 4 sandwiches
Number Of Ingredients 22
Steps:
- Cut 8 slices of the panini bread.
- Prepare the marinade. Set aside.
- In small bowl prepare the basil dressing or Dijon mustard and mix well. The condiments can be made several hours in advance.
- Slice the vegetables into uniform sizes.
- Marinate the veggies in a shallow pan for an hour. Drain off the marinade and then grill the vegetables on each side for about 4-5 minutes, until tender yet crisp.
- Spread one side of each sandwich slice with your choice of spread. Add the vegetables, next place 1 ounce of cheese and the parsley or lovage. Butter lightly the top and bottom of sandwich. Press down carefully on the sandwich and toast on grilll. Cut in half and serve.
Nutrition Facts : Calories 632.1, Fat 29.1, SaturatedFat 8.5, Cholesterol 30, Sodium 965.9, Carbohydrate 74.5, Fiber 10.2, Sugar 16.7, Protein 20.6
JUICY ITALIAN ROAST BEEF
From Diners, Drive-ins and Dives cookbook. Courtesy of Rosemary George, owner of the Original Vito & Nick's Pizzeria, Chicago, Ill.
Provided by mightyro_cooking4u
Categories Very Low Carbs
Time P2DT15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 300 degrees. Combine the salt, basil,oregano, granulated garlic and onion, and the black pepper in a mixing bowl.
- Trim all the fat from the beef round. Rosemary grinds the trimmings, but you can cut them up into bite-size pieces. Put the trimmings on the bottom of a roasting pan and sprinkle with some of the seasoning mix. Put the roast beef on top and coat the beef well with more of the seasoning mix. Drizzle the olive oil over the top of the roast and pat it into the seasonings.
- Roast for 11/2 to 2 hours until the internal temperature registers 130 degrees(medium-rare) on an instant-read thermometer. Remove from the oven and let stand for about 20 minutes before carving.
Nutrition Facts : Calories 375.8, Fat 22.3, SaturatedFat 6.5, Cholesterol 117.2, Sodium 4820.9, Carbohydrate 2.4, Fiber 0.5, Sugar 0.1, Protein 39.2
ROAST BEEF PASTA SKILLET
Leftover beef is the star in a skillet dinner that's perfect for two. Chopped tomatoes and Parmesan cheese add color and flavor to this no-fuss dish. -Bill Hilbrich, St. Cloud, Minnesota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion in oil and butter until tender. Add roast beef and pepper; heat through. Drain pasta; add to beef mixture. Stir in tomato and cheese.
Nutrition Facts : Calories 448 calories, Fat 14g fat (6g saturated fat), Cholesterol 87mg cholesterol, Sodium 358mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 3g fiber), Protein 40g protein.
MEXICAN POT ROAST
Freezes well. The meat can be used in burritos, tacos, Mexican dishes, and soups.
Provided by shasty
Categories World Cuisine Recipes Latin American Mexican
Time 8h25m
Yield 12
Number Of Ingredients 11
Steps:
- Heat olive oil in a large skillet over medium-high heat. Season beef chuck roast with salt and pepper. Cook roast in hot oil until browned entirely, 2 to 3 minutes per side; transfer browned roast to a slow cooker.
- Sprinkle onion, chile pepper, hot sauce, taco seasoning, chili powder, cayenne pepper, and garlic powder over the roast.
- Cook on Low until meat is fall-apart tender, 8 to 10 hours.
Nutrition Facts : Calories 212.8 calories, Carbohydrate 5.4 g, Cholesterol 70.2 mg, Fat 11.2 g, Fiber 0.7 g, Protein 21.2 g, SaturatedFat 3.8 g, Sodium 771.9 mg, Sugar 2.1 g
ITALIAN ROAST BEEF SANDWICHES
These hearty sandwiches seem like they came from a restaurant, but they're a cinch to put together. -Tyler Sherman, Williamsburg, Virginia
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cheese, salad dressing and pepper. Add salad greens; toss to coat., Place salad green mixture over roll bottoms. Layer with roast beef, tomato, cucumber and olives; replace tops. Serve immediately.
Nutrition Facts : Calories 571 calories, Fat 21g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 1605mg sodium, Carbohydrate 76g carbohydrate (7g sugars, Fiber 6g fiber), Protein 27g protein.
ITALIAN BEEF SANDWICHES
Lorriane Pierce was a master cook. Whenever these were on the menu, lines would form. Serve on crusty Italian bread.
Provided by Dick Pierce
Categories World Cuisine Recipes European Italian
Time P1DT2h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 250 degrees F (120 degrees C). Make slits in roast with a sharp knife, and insert garlic slivers. Place roast in a pan not much larger than the roast. Pour water into pan, and season roast with salt, black pepper, red pepper, and oregano.
- Cover, and bake in preheated oven for 2 hours, basting occasionally. Remove from oven, and let cool in roasting pan. Meat should be very rare. Wrap tightly and refrigerate overnight.
- The next day, Remove roast from pan, and slice as thinly as possible. Add a little water to roasting pan, and heat on stovetop, but do not boil. Stir to blend seasonings. When au jus is hot, add sliced beef just long enough to heat through. Serve on crusty Italian bread with au jus available for dipping.
Nutrition Facts : Calories 493.8 calories, Carbohydrate 2.3 g, Cholesterol 138.3 mg, Fat 32.7 g, Fiber 0.8 g, Protein 45.2 g, SaturatedFat 12.9 g, Sodium 985.2 mg, Sugar 0.2 g
BEST EVER SLOW COOKER ITALIAN BEEF ROAST
Best tender and juicy pot roast you've ever eaten! Also great sliced up and served on hearty rolls.
Provided by Teeann
Categories World Cuisine Recipes European Italian
Time 6h10m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 284.7 calories, Carbohydrate 6 g, Cholesterol 77.5 mg, Fat 18.8 g, Fiber 0.5 g, Protein 20.7 g, SaturatedFat 7.5 g, Sodium 1108.8 mg, Sugar 2.4 g
ROAST BEEF PANINI
Enjoy this tasty deli-style Roast Beef Panini made with provolone and cabbage slaw. This Roast Beef Panini was created especially with you in mind.
Provided by My Food and Family
Categories Home
Time 10m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Heat panini grill.
- Combine coleslaw blend and mayo.
- Fill bread slices with cheese, meat and coleslaw.
- Spray grill with cooking spray. Add sandwich; cook 3 min. or until cheese is melted and sandwich is golden brown.
Nutrition Facts : Calories 330, Fat 19 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 710 mg, Carbohydrate 25 g, Fiber 3 g, Sugar 4 g, Protein 15 g
ROAST BEEF BURRITOS
Turn your leftover roast beef into an amazing Mexican meal! The beef is mixed with onions, tomatoes, chilies, seasonings, and served up burrito style. You will love this recipe.
Provided by ejw825
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Heat the oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook until tender and transparent, about 5 minutes. Mix in the tomatoes, roast beef, taco sauce, chile peppers, cumin, and red pepper flakes, if desired. Bring the mixture to a boil. Reduce heat to medium, and simmer, uncovered, for 25 minutes, or until thickened.
- Arrange tortillas on a clean, flat work surface. Spread about 2/3 cup of beef mixture in the center of each warm tortilla. Sprinkle evenly with cheese and lettuce. Fold over ends and sides to make a package.
Nutrition Facts : Calories 404.7 calories, Carbohydrate 38.2 g, Cholesterol 54.3 mg, Fat 18.5 g, Fiber 3.8 g, Protein 21.9 g, SaturatedFat 9 g, Sodium 1266.7 mg, Sugar 5.5 g
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