Tom Thayer's Italian Beef Recipe

TOM’S TAILGATER ITALIAN BEEF COURTESY OF Steve Dahl and DAHL.COM

Ingredients:
One 3 ½ to 4 pound boneless beef chuck pot roast
One package of Zesty Italian Salad Dressing and Recipe Mix
One 16 oz. jar of hot giardiniera
One 16 oz. jar of mild giardiniera
One dozen baguettes (French rolls)

Directions:
In a four-quart Crock-Pot, pour in one bottle of giardiniera. Place the roast on top of the layer of giardiniera. Sprinkle the salad dressing mixture on top of the roast. Add the second bottle of giardiniera to the top of the roast. Cover Crock-Pot and cook on high for 6 to 8 hours. When fork tender, shred the roast in the Crock-Pot and allow it to combine with the other ingredients. Slice the baguettes in half and pile on the beef and giardiniera mixture.

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For the babe's baptism party, we hosted a collection of family and friends back at our house after the church proceedings. We ordered some of the food from Maggiano's including salad and pasta. Those were delicious, however, in my opinion, the star of the day food-wise was the beef. (of course the "real" star of the day was the babe!)

We could have ordered Portillo's or some other beef stand and taken it home and reheated it, but that's now how the Parrillo's roll. I've made italian beef a few ways with mixed results, but have finally settled on this recipe below as my favorite. I first heard about it from radio legend Steve Dahl on his blog. I grabbed the recipe (which...for some reason Steve posts as a .pdf) and pulled together all of the ingredients.  With a minor adjustment, this has now become the black-letter law on beefs in my house.

In the past, I've used 2 bottles of "hot" giardiniera and for some it was too spicy.  So, the recipe now calls for one hot, one mild.  A nice compromise.  We always put out additional giardiniera, slices of mozzarella, and some sweet peppers for people to top their sang-wiches.  Of course a pair of tongs are on-hand for proper "dipping" of said sang-wiches.

For the baptism party, we doubled the recipe and had to turn to a second crockpot.  Both were cleared out by the time the party was over.

TOM’S TAILGATER ITALIAN BEEF COURTESY OF Steve Dahl and DAHL.COM
Ingredients:
One 3 ½ to 4 pound boneless beef chuck pot roast
One package of Zesty Italian Salad Dressing and Recipe Mix
One 16 oz. jar of hot giardiniera
One 16 oz. jar of mild giardiniera
One dozen baguettes (French rolls)

Directions:
In a four-quart Crock-Pot, pour in one bottle of giardiniera. Place the roast on top of the layer of giardiniera. Sprinkle the salad dressing mixture on top of the roast. Add the second bottle of giardiniera to the top of the roast. Cover Crock-Pot and cook on high for 6 to 8 hours. When fork tender, shred the roast in the Crock-Pot and allow it to combine with the other ingredients. Slice the baguettes in half and pile on the beef and giardiniera mixture.

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