Lunch/Dinner

Crockpot Pulled Italian Beef

Listen to Episode 12: Hot Italian Beef

Ingredients:

  • 2-3 lb beef roast – chuck or English cut, fat removed
  • 1 12-oz can dark beer
  • 1 12-oz jar (drained) pepperocini peppers
  • 2 Tbs Italian seasoning
  • 1 Tbs minced garlic
  • 1/2 tsp each: salt, pepper, garlic powder

Directions:

  • Trim fat from beef, set aside. Put seasoning, garlic, beer, & peppers into the crockpot. Place beef on top.
  • Season beef with salt, pepper, & garlic powder.
  • Cook 8-10 hours on low.
  • Remove beef from crockpot. Carefully remove peppers from juice to a bowl. Shred beef and return to crockpot.
  • Serve on hard rolls with juice for dipping. Serve peppers the on side – they are hot!
Lunch/Dinner

Reuben Pizza on Rye

Listen to Episode 4: Extra Large Pizza and CAH

Ingredients:

  • 1 rye pizza crust
  • 1/4 lb lean roast beef lunch meat
  • Sauerkraut, drain well
  • Shredded Swiss cheese
  • Thousand Islands dressing

Directions:

  • Pre bake crust for 10 minutes at 350°F. Cool.
  • Top crust with roast beef lunch meat that has been finely chopped.
  • Next, spread sauerkraut over the beef and top with shredded Swiss cheese.
  • Bake for 10-15 minutes at 375°F or until cheese is melted and slightly browned. Serve with Thousand Islands dressing.