Sunday, August 30, 2009

Shredded Beef Sandwiches and Parmesan Herb Buttered Corn

Yeah, that still sounds good! And I eat one more bit of anything, I think I'll die! But this was an experiment meal that turned out really fantastic!

Easy Italian Beef Sandwiches
1 14 oz. can beef broth
1 pkg Italian salad dressing mix
2 3-3.5 lb boneless beef roasts (called for chuck roast...but I just got what was on sale and it worked out great)
1 16 oz. jar pepperoncini peppers, undrained
20 rolls, French-style or hamburger buns
tomato, cucumber, red onion, and lettuces slices

In crock pot. combine beef broth and dressing mix. Add roasts and top with pepperoncinis. Cover and cook on low 12 hours or high 6 hours or until meat tender enough to shred. Remove pepperoncinis and shred beef. Skim fat from the liquid. Return shredded meat to liquid. Spoon beef onto rolls and top with sliced vegetables. (May need mayo or mustard or whatever kind of dressing you like...but it's pretty good plain too :) I served this with corn on the cob slathered with:

Parmesan Herb Butter
Combine in food processor: 1/2 c. softened butter, 2 T. parmesan cheese, 2 T. fresh chopped parsley, 1/8 t. garlic powder, 1/8 t. onion powder, a dash of salt and pepper. Whip until fully combined. Add more salt as needed. Slather onto your vegetable of choice, or just slather yourself in it and roll around gleefully. I know I'd like to, it's that good.

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