Italian Beef Sandwiches (Slowcooked)

It’s playoff season! That means friends gathering together to watch the game, eat food and drink beer. I like to make something simple and tasty for my game day eats, that way there is time to enjoy they game and not spend the whole time in the kitchen.

Slow-cooker foods are a great way to keep it simple and tasty! This recipe is also very versatile, besides sandwiches, you can use it for tacos or nachos as well. Just serve a side of warm tortillas or chips, queso, salsa, guacamole and sour cream. Yum!

The beef takes about 8-10 hours to cook, so make sure to start it first thing in the morning to be ready in time for the game.

Italian Beef Sandwiches

  • 3 pound beef chuck roast
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon olive oil
  • 2 cups beef broth
  • 1 large onion, chopped
  • 1 16 ounce jar sliced pepperoncini , including juice
  • 1 teaspoon italian herb seasoning
  • Ciabatta or hoagie rolls
  • onions, peppers and mushrooms, sauteed
  • provolone or mozzarella cheese slices

In a bowl, mix together garlic, salt, pepper and olive oil. Rub mixture all over roast to coat. Sear meat on all sides in a pan over medium high heat, browning on all sides.


Place chopped onion in bottom of crockpot and place seared meat on top. Add beef broth, pepperoncini and italian seasoning to crockpot. Cook on high 4 hours and then reduce heat to low and continue cooking about 4 more hours or cook low  about 10 hours until meat is fall apart tender. shred meat and serve.


Serve on warm rolls with sauteed or grilled onions, peppers and mushrooms and cheese. You can also use cooking liquid to dip sandwiches in like a french dip.


Kitchen Table Memiors

coffee-cup-desk-penIt was in my Mother’s kitchen that my great love affair with food and entertaining first began. She was, and still is, an amazing cook. Gathering inspiration from her many magazine subscriptions, cookbooks and recipes swaps with friends and relatives. No, there was no Google or Food Network back then and the only Chefs that I can recall on television at the time were Julia Child and Justin Wilson (Comedic Cajun Chef). My mother enjoyed cutting out recipes and entertaining ideas from her favorite magazines (Sunset, Better Homes and Gardens, Family Circle and Woman’s Day) and pasting them in a big scrapbook to have for a  later day. It was kind of a like a “Pinterest” of the the seventies.

Back then folks did a lot of entertaining in the home and our home was no exception. From Board Games or Card Game Nights to Dinner parties, Birthdays, Holidays, Sunday Supper, BBq’s, Patio Picnics. They were not always at our house, my parents and their friends would take turns hosting.

I remember one party at our house in particular, it was a “create your own stew party”. There were about four couples plus my parents and they each had to create their own unique stew with ingredients that my mother provided and I think that they each had to bring an ingredient from a list that was given to them. I remember watching them in anticipation (I got to be a taste taster) as each couple whipped up their grand masterpiece. Spoons were clinking in pots, meat was sizzling, amazing aromas filled the air and laughter filled the room, they were having so much fun! Someone even added some red wine to their pot of goodness! I don’t know where that bottle came from, it must have been on the list of ingredients for someone to bring, I had never seen wine in the house before.

Finally, after what seemed like an eternity to a kid, they had each completed their stews and ladled them into bowls to be tasted and one would be deemed the winner of the stew making challenge. Each one them was so unique and different and all of them were delicious! But that one with the red wine was the most amazing thing  had ever tasted. It was so rich and hearty and had such a complexity of flavors, I had never tasted anything like that before. It was the winner in my book! I think it did end up winning the contest as well. To this day I will not make a beef stew or pot roast without adding that coveted red wine! It makes all the difference in the world!

I am currently in the process of writing down all of my recipes to share with all of you but in the mean time here is a link to one of my favorite beef Bourguignon recipes: