Chicago Style Italian Shredded Beef


20151220_081150 20151220_165138 20151220_165614 20151220_165753

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Chicago Style Italian Shredded Beef
Votes: 2
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Italian
Servings
Course Main Dish
Cuisine Italian
Servings
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 300F. Place roast into large roasting pan. Rub top of roast with beef stock base. Pour peppers over top of roast. Add garlic, oregano, and water. Seal the roasting pan tightly with heavy-duty aluminum foil. Place in oven and cook until roast falls apart About 4 1/2 hours or when the roast reaches an internal temperature of at least 190F.
  2. Remove roast from oven and place peppers in a separate dish. Use a gravy separator to collect the liquid in pan and separate fat, or allow the roast to sit overnight in refrigerator. Fat will solidify making it easier to remove. Using two forks or BBQ gloves, shred beef. Then pour drippings (Au Jus) back onto beef. Serve on crusty rolls.
Recipe Notes

*Powdered bouillon can be substituted. Just moisten roast first.

Freezes well and can be kept at 170F for many hours after shredding.

 

One Response to “Chicago Style Italian Shredded Beef”

  1. Pam Towers Says:

    Thanks Randy, I appreciate this. You can be sure it will be used and enjoyed.

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