How to Make the BEST Italian Beef Sandwich in the Crock Pot! - OurHouse Channel

[@kristihenderson31]

love this I add the entire jar of peppers

[@jenniferjohnson9880]

Mars cheese castle? In kenosha. Or Brat stop possibly. Love our beef.

[@OurHouseChannel]

Brat Stop! Best sandwich ever

[@paisley1134]

I put my roast in my crockpot the night before , 1 hour on high then down to low over night. Into the crockpot goes my trimmed roast ( 3 lbs) in a measuring cup 3 cups of hot water , mix 1 pack of dry ranch mix, 1 pack of zesty Italian mix, 1 pack of dry brown gravy mix, stir well untill dissolved pour over the meat, add 1/4 cup of banana pepper rings and about 3 TBS of the juice. Close it up and let it go. The next morning it is fork pullable , we use sub buns toasted, slotted spoon to lift / drain meat, top with a few pepper rings, provolone chs, and a smuggen of horseradish sauce. This is called 3/3/3 Italian beef.

[@paisley1134]

Also I put a bit of juice in ramekins to dip with.

[@michellecinquegrano3020]

Barb yes I do use the same recipe it's the best so delicious I'm going to make some this coming week 😋 happy holidays

[@jagobbin2]

So many of these videos say to put it on high but he was up at 8am so 12 hours on slow would be perfect at 8pm. If he was serving it for lunch he could have had it on overnight for sure.

[@NotAsTraceable]

You gotta refrigerate until it's really firm them thinly slice it against the grain, then back in the juice. Pulled/shredded beef isn't like pulled pork. It'll never be as tender as a real Italian beef sandwich if it's shredded or pulled. I tried it a half dozen times using the shredded then chopped technique and it was always too chewy until I thinly sliced it against the grain.

[@GolfTestDummy]

Make sure you have the bell clicked so you're notified everytime we upload new videos!

[@debhammond6395]

Yum yum, will definitely try

[@rayjasmantas9609]

That is the idea of how to start a successful restaurant or Italian Beef stand in your area, no competition will be found for a while. Plus time to expansion in the area as a network of area stops is logical. Conquering local city life!

[@rayjasmantas9609]

The only real high cost to the growing business would be to prepare for the proper insurance and LLC support against others getting injured as well as the employees.

[@rayjasmantas9609]

Remember the coast line use to make daily up and down news up date travels? {So how far to go is the question to introducing new food?}

[@rayjasmantas9609]

After all Wisconsin snuck this logic passed Chicago's Stands.

[@rayjasmantas9609]

Mushrooms would further spice it up to being home made!

[@rayjasmantas9609]

Special note: Mushrooms are like sponges to spices.

[@margiestraka7513]

That looks great. And that's plenty beef. Nice sandwich ❤

[@MikaelKKarlsson]

Looks like heaven between two sides of bread. Wholeheartedly agree with adding onions. You all back home there now remember to smack that beef up!

[@pollyferguson571]

That's good stuff, right?!

[@randyrussell5035]

I gotta try me some of that!

[@tripleb221]

Grilled onions (green peppers, too) are way better than tossing them into the crockpot. The slow cooking makes them lose flavor while the caramelizing enhances the flavor. Also, l like my Italian beef garlicky so l toss in some sliced or crushed garlic cloves.

[@connorauer3266]

I live 2.5 hours south of chicago and I haven't really had any of the authentic Italian beef places or any pizza places but I'm definitely going to eventually as you should too

[@angieparker8473]

I appreciate your video, but the cut of beef you selected is better for cooling, and thinly slicing. (Or cooking on low over night). A chuck roast works better for the crock pot. With your method the Chuck would work amazingly! Thanks for your take on this meal!! Happy eating ❤ I was born and raised in Chicago, and this is a hard one to duplicate!! No NC is home!

[@pollyferguson571]

The best sandwich!

[@malaccalam1]

this correct!

[@lesliewilkins9326]

I used bullions cubes as well.

[@MyMason100]

Next time make that 9 hours on low . and try a diff. cut of roast , need more marbling.

[@ekraszewski]

You would have been fine leaving it in for 10 hours on low. It won’t be overdone and it would shred easily.

[@jerrybinkley9227]

You are rite if you can't eat it. Is definitely grissel

[@thehatedone2857]

Should've let it ride out to 205° Ot would've shredded with a fork and spoon

[@DiamondKing4SnJCustoms]

If you had Italian beef sandwich anywhere then Illinois you did not have the original anywhere else is a copycat

[@scotty362100]

"than - not - then", learn to spell please.

[@ekraszewski]

@@scotty362100Spellings correct. Usage is wrong.

[@machetedonttweet1343]

10 hrs on low. Put garlic spread oh the bread before you toast them.

[@dwormon4591]

Pressure cooker

[@exxonwrench7066]

Must be your first rodeo, should have left it in the crackpot on low for 10 hrs.

[@dennisboulais7905]

In your impatience, didn't you defeat the whole point of Crock Pot cooking the beef to make it tender? You would not wait for the pot to finish it's work. Did you have someplace else to go?

[@DManStrat]

From Wisconsin??? Boo

[@brianshaw373]

Not enough of the beef liquid on the bread… dipped is always best😊

[@KenGrossmanHypnotherapist]

This is NOT a Chicago beef sandwich!

[@Jonjon66689]

Not a real Italian beef this is just a beef sandwich.

[@coachkarla242]

So what would you suggest?

[@paisley1134]

This is plain good so call it whatever you like but plain good is the point.