Italian Beef Po’ Boys

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The beef slow cooks overnight in Italian dressing and Au Jus seasoning packets, a little salt and pepper and water. The next morning, just shred the beef, defat the juices/gravy, put the beef back in the juices and you’re all set to go.

 

I like Italian beef on French bread cut and split into rolls, crusty with a light and airy crumb, not the dense baguette type of bread. Soft hoagie rolls work, and so do hamburger type buns, especially for a crowd. People can serve themselves and dress as they like.

 

Peppers and juices spooned over the beef is definitely the Chicago-style way, but you can also dress these hot sandwiches with shredded romaine lettuce, onion, pickles and mayo. Yep, mayo. In fact, I put a swipe of mayo on mine last time I made this. So, that would be more the NOLA way of doing things ~ a hot beef po’ boy. No right or wrong way here, however you top it is up to you!

 

Ingredients

 

7 lbs boneless beef chuck roast

 

2 .7-oz envelopes Good Seasons Italian dressing mix

 

2 1-oz envelopes Au Jus gravy mix

 

1 tbsp Lawry's seasoned salt

 

1 tbsp freshly ground black pepper

 

2 cups water

 

Toppings for serving, such as: hot and/or sweet peppers, provolone cheese, mayo, mustard, shredded lettuce, sliced onions, pickle slices

 

Instructions

 

Cut beef into large chunks, trimming away any large pieces of fat. Place in a slow cooker.

 

In a bowl, whisk together seasoning packets, seasoned salt, black pepper and water.

 

Pour liquid mixture over beef and toss gently to combine. Cook on low setting overnight (for 8-10 hours).

 

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For Complete ìnstructìons : thehungrybluebird.com

 

You can get full the recipes in Visit Link : ift.tt/2F2cHoC

 

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