Slow Cooker Italian Beef

My new year's resolution this year was to get back on track with my meal planning and to start trying more new recipes.  A while back another mom emailed me this recipe for Crock Pot Italian Beef Sandwiches.   She said it was one of her family's favorite meals and it only has a few ingredients so I decided to try it out.  After checking at four different stores, I decided to give up on the Chicago style Giardiniera it calls for and just go Italian style.  Oh my goodness, I am so glad I couldn't find the Chicago style!  I don't know how it would have tasted with it, but with the Italian style it was A-MA-ZING!!!!

Alright, now that I have you excited, I'll tell you how to make it.  You will need a chuck roast, an envelope of Italian salad dressing mix (I used Good Seasons Zesty Italian), a jar of Italian style Giardiniera, a can of beef broth, and a jar of pepperoncini or banana peppers.  We aren't big on spice in this house so we used mild, you stick with how your family likes it.

Trim the fat off of your chuck roast and cut it into big chunks (about 3-4 inches).  Spray your slow cooker with cooking spray and put the beef inside.  Sprinkle the packet of salad dressing mix all over the top.

Add in half of the jar of pepperoncini peppers along with a couple of tablespoons of the juice from the jar.  Drain the liquid out of the jar of Giardiniera and dump it in.  The first time I made this I only used half of the jar and the bites with the veggies were so unbelievably flavorful that I decided to use the full jar the second time.  It was an excellent decision!  Pour in the can of broth and then give it all a little stir to get the liquid under the meat and the veggies and peppers evenly distributed.

Put on the lid and turn your slow cooker on LOW.  Cook until the meat shreds easily, about 8 1/2 - 9 hours.

Put the shredded meat back in and give it a good stir.  Recover your slow cooker and let cook for another hour or so to give the meat a chance to soak up some of that flavorful juice.

Now, who likes to cook once and eat twice?  I do!  In fact, I love it.  I'm not talking about eating the exact same meal two times either, although we do that a lot.  Leftovers are a busy mama's friend.  The first night we had this Slow Cooker Italian Beef as recommended, on sandwich rolls with sliced provolone melting into all of the little nooks and crannies.  Then a couple of days later we had the leftover meat warmed up with some oven roasted potatoes and salad on the side.  It was delicious this way too.

The photo really does not do this meal justice.  Slow Cooker Italian Beef has quickly become a family favorite for us and I'm sure it will for your family too!

Slow Cooker Italian Beef
Adapted from Iowa Girl Eats 

• 3 lb. chuck roast, trimmed of fat and cut into 3-4 inch chunks
• 1 envelope Italian salad dressing mix
• 8 oz. pepperoncini or banana pepper slices plus 1-2 tbls. juice from jar
• 16 oz. jar of Italian Mix Giardiniera, drained
• 14.5 oz. can of beef broth

1. Spray slow cooker with cooking spray and put chuck roast chunks into slow cooker.  Sprinkle meat with salad dressing mix.
2. Add in peppers, pepper juice, Giardiniera, and beef broth.
3. Stir to let broth under meat and evenly distribute vegetables and peppers.
4. Cook on low 8 1/2 to 9 hours.  Remove meat from slow cooker and shred it.
5. Return meat to slow cooker, stir, and continue to cook for another hour.
6. Serve on sandwich rolls with sliced provolone or with roasted potatoes and salad.

Cajun Tri-Tip with Arugula Chimichurri

I don't know what your weather has been like, but it has been hot here.  When it is 100 degrees outside the last thing I want to do is cook.  That is when grilling becomes my best friend.  For one thing, the house doesn't get heated up and more importantly, in this house, the grill is my mister's domain.  That means I get to stay indoors while Josh is cooking over a hot grill.  Win-win!  This meal is also great because it all gets prepped ahead of time.  I am a big fan of meals I can make during naptime right now. 

We are big fans of Morton's Cajun Ribeye in this house but it isn't something we can really afford very often.  Luckily someone gave us the Morton's Steak Bible and it has the recipe for their Cajun seasoning.  If you have a favorite Cajun seasoning you would rather use, go for it.  We make a big batch of this one and then we always have it on hand.  To marinate your tri-tip, press Cajun seasoning into all sides of the tri-tip to cover completely.  I think the easiest way is to spread it out in a shallow dish and then press the meat into it, but go with whatever method works for you.  Pour some vegetable oil into a big zip-top bag then put in the tri-tip and refrigerate it for 8-24 hours.

To make the chimichurri, put about half of a package of arugula in your food processor and pulse until it is finely chopped.  In a large measuring cup combine equal parts olive oil and red wine vinegar with a bunch of garlic, some salt, pepper, and red pepper flakes.  Stir in the arugula and then set aside.  You want to let this sit for at least an hour so the flavors can combine.  I stuck mine in the fridge since it was several hours until dinner and then pulled it out about 30 minutes before dinner to take the chill off.

When you are ready to eat, remove the tri-tip from the marinade.  Sear each side for about 4 minutes over high heat, then grill over medium heat for about 8-15 minutes, depending on how you like it cooked.  Remove it from the grill and let it rest, covered with foil for about 5 minutes before slicing across the grain.  Spoon chimichurri over the top to serve.  The tri-tip is super flavorful without being spicy and the tang of the chimichurri compliments it perfectly.

 
Grilled Cajun Tri-tip with Arugula Chimichurri
Adapted from Morton's Cajun Ribeye

For the tri-tip:

• 3 lb. trimmed tri-tip
• 2 1/2 cups vegetable oil
• 1/2 cup Cajun Seasoning (this makes about 2 1/2 cups, store the rest in an empty spice container for future use)
• 1/2 cup paprika
• 1/2 cup salt
• 1/3 cup white pepper
• 1/3 cup garlic powder
• 1/3 cup onion powder
• 2 1/2 tbls. dried thyme
• 2 1/2 tbls. dried oregano
• 2 1/2 tbls. black pepper
• 2 1/2 tbls. cayenne pepper

For the chimichurri

• 3 1/2 oz. arugula (about 3 cups packed)
• 1/3 cup extra-virgin olive oil
• 1/3 cup red wine vinegar
• 3 cloves garlic, minced
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. red pepper flakes

1. Coat tri-tip with Cajun seasoning, pressing it into all sides.  Pour vegetable oil into a large zip-top bag, then put in tri-tip and refrigerate 8 to 24 hours.
2. To make the chimichurri, pulse arugula in a food processor until finely chopped.  Whisk together the rest of the ingredients (olive oil through red pepper) then stir in arugula.  Cover and let sit at least 1 hour to let flavors combine.  If longer than an hour, refrigerate and then bring to room temperature before serving.
3. Remove tri-tip from bag and sear over high heat for 4 minutes on each side.  Reduce to medium heat and continue to grill until cooked through, about 10-15 minutes.  Let rest 5 minutes before slicing across the grain.
4. To serve, spoon chimichurri over tri-tip.

I'm linking up with Project Stash, Pin It Thursday, Showcase Your Talent Thursday, Thrifty Thursday, Pin Junkie, and Moonlight & Mason Jars, Link Party Palooza, Get Him Fed Friday, Best of the Weekend, Strut Your Stuff Saturday, Weekend Potluck, Show Stopper Saturday, Bakerette, Inspiration Monday, Craftastic Monday, Mix It Up Monday, Busy Monday, Lou Lou Girls, Tips & Tricks, Mad Skills, Create Link Inspire, Tasty Tuesdays, Tasty Tuesday, Two Cup Tuesday, Wonderfully Creative Wednesday, Made By Me, Whimsy Wednesdays, Wednesday Whatsits, Wake Up Wednesdays.

Red Wine Braised Short Ribs

When I saw that bone-in short ribs were on sale in this week's grocery ads I knew that they would make the perfect meal for the cold weather we've been having.  Any meal that I can make during nap time and then reheat at dinner time makes my life a million times easier so braised meats are perfect.

I'm not going to lie, the prep work on this meal is a little time consuming but it is well worth it.  The short ribs are fall off the bone tender and oh so flavorful.  The braising liquid is perfect for serving over polenta or just sopping up with crusty bread.  No matter how you serve it, this is comfort food at its finest.  Warm, hearty, saucy, and delicious!

Get out a large dutch oven.  I used my Le Creuset but any heavy duty stovetop to oven pan with a lid will do.  Heat up some olive oil in your pan and season the shortribs with salt and pepper.  Sear your short ribs on each side, then remove and set them aside.  This will take about 8-10 minutes total.

Chop up an onion, 2 carrots, and 2 celery stalks.  Add them to the pan, season with salt and pepper, and saute until soft.  Then mince some garlic, add it to the veggies and saute another minute or so.

Get some red wine, pour it in, and use a wooden spoon to scrape up any brown goodness from the bottom of the pan.  Return the short ribs to the pan and simmer until the wine is reduced by half, about 5 minutes.

Pour in some beef stock, a can of crushed tomatoes, and a few sprigs of fresh rosemary.  Simmer for about 10 minutes, then cover the pan and put it in a 350 degree oven for 2 1/2 hours.

Let it sit for about half an hour.  The fat will rise to the top and be easy to skim off.  Alternately you can refrigerate it overnight, which, if possible, makes it taste even better.  Just remove the solidified fat from the top and then reheat.

Serve these over something that will soak up the sauce.  I recommend creamy polenta.  Yum, yum!

Red Wine Braised Short Ribs

• 2 1/2 lbs. bone-in short ribs
• salt and pepper
• 3 tbls. olive oil
• 1 medium onion, chopped
• 2 stalks of celery, chopped
• 2 carrots, chopped
• 4 cloves garlic, minced
• 1 1/2 cups red wine
• 3 sprigs fresh rosemary 
• 2 cups beef broth
• 1 28-oz. can crushed tomatoes

1. Preheat oven to 350.
2. Heat olive oil in a large dutch oven over medium-high heat.
3. Season short ribs with salt and pepper and sear all sides, about 8-10 minutes total.  Remove from pan and set aside.
4. Add chopped onion, celery, and carrot and saute 4-5 minutes.  Add in minced garlic and saute another minute.
5. Pour in wine and scrape up any browned bits from the bottom of the pan.  Return short ribs to the pan and simmer until reduced by half, about 5 minutes.
6. Add in rosemary, beef broth, and crushed tomatoes.  Reduce heat to medium and simmer for 10 minutes.
7. Cover and put in oven for 2 1/2 hours.
8. Remove from oven and let rest for 30 minutes.  Skim fat off the top and serve short ribs with the braising liquid on top.

I'm linking up with Two Cup Tuesday, Inspiration Monday, Mix It Up Monday, Busy Monday, Mad Skills, Create Link Inspire, Tasty Tuesdays, Whimsy Wednesday, Wake Up Wednesday, Moonlight & Mason Jars, Pin Junkie, Create It Thursday, Best of the Weekend, Weekend Potluck, Strut Your Stuff Saturday, Show Stopper Saturday, and Link Party Palooza.