It's hurricane season here in Florida, that means eating down the freezer so you have limited loss during an extended power outage. While at work the other day, I was in the meat department where one of my co-workers was putting together ready- to-
cook, slow cooker Italian beef. A search of the freezer revealed a chuck roast perfect for creating some delicious beef sandwiches.
Growing up outside Pittsburgh, I have eaten my fair share of Italian beef sandwiches, and everyone had a different recipe. Here is my version.
1 two pound chuck roast
2 cups low sodium beef broth
1-8 ounce can no salt added tomato sauce
2 packages Herb-Ox no salt beef broth
1/2 cup mild banana peppers
1/4 cup of banana pepper juice
4 cloves garlic
1 teaspoon onion powder
3 tablespoons Italian seasoning
I didn't have time to defrost the roast, so this is the perfect job for the electric pressure cooker. Combine all the ingredients in the cooker pot, close the lid and cook for one hour and fifty minutes. Let the pot release naturally, then carefully shred beef, removing any large pieces of fat. Return meat to the pot juices and soak it for 10 minutes.
Toast some hard rolls or hoagie rolls, add beef and enjoy. For an added treat, save the extra juice for dipping. Refrigerating the juice makes it easier to remove the fat.