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Italian_beef_dip_sandwich_recipe

Italian_beef_dip_sandwich_recipe

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Published by Kirsten

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Published by: Kirsten on Apr 11, 2011
Copyright:Attribution Non-commercial

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05/12/2014

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Sandwich

from the kitchen of Kirsten with Embellish

Ingredients • 2 lb. Whole Beef Chuck Roast • 1 Can Beef Consomme • 3 Heaping Tablespoons Italian Seasoning • 1 Teaspoon Salt • 1/2 Cup Beef Broth • 1/2 Jar (16 oz— only use 8 oz) • •
Pepperoncini Peppers with Juice Buttered/Toasted Deli Rolls Provolone Cheese Slices (optional)

Directions • Combine all ingredients in a heavy pot or dutch oven. Stir lightly to combine seasonings with the liquid. • Cover and bake in a 275 degree oven for 4 1/2 to 5 hours, or until meat is fork-tender. Return to oven for 30 minute intervals until it’s tender.

• • • • • •

Remove from the oven and with two forks begin to shred the meat, leaving no large chunks behind. Strain the seasonings and pepperoncinis from the pot and return shredded meat back into the juice. Meanwhile, butter and toast your bread under the broiler until lightly brown. Serve on buttered, toasted rolls. Top with cheese if you desire and return to broiler to melt. Serve with the juices from the pot. Serves approximately 4 Sandwiches. Enjoy.
www.embellishgoods.blogspot.com

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