Italian Beef Sandwiches

This recipe makes a lot, so you can easily feed a crowd at your next football playoff party (sorry, I won't be celebrating since the Steelers played themselves OUT of the playoffs!) or winter get-together.

This recipe is one of my Mother-in-law's standbys and she has always called it Italian Beef. I had to come up with real measurements for you, her's is all like "A half a bottle of ketchup, and pour in some vinegar, and a few dashes of oregano". But I figured it out, so let's pull out our slow cookers!

Italian Beef Sandwiches

Ingredients:

4-5 lb. chuck roast
1 stalk celery, chopped
1 large onion, chopped
3 cups of ketchup
1 T. vinegar
1 T. salt
1 t. pepper
2 cups water (for a 5 lb. roast use 3 cups of water)
1 t. each oregano, garlic salt, red pepper, Italian seasoning
2 T. Worcestershire sauce


Combine all ingredients and pour over roast in a crock pot. Cook 5-6 hours on high. Or if you would rather use your oven, cover and bake 5-6 hours at 325.

Remove the meat to a platter and shred with two forks. Once shredded, return the meat to the sauce and stir. Let cook 1/2 hour more then serve on a hard roll with cheese, or provide mini-buns for an appetizer party!

** I prefer to prepare this recipe the day before and refrigerate to remove the fat from the top, then reheat and serve.**