Shoes & Handbags Offers
92 Members and 11398 Guests Online

Recipe Swap

Chicago Italian Beef made in the Crock Pot or Pressure Cooker

Started 1321066097.833 in Recipe Swap | Last reply 1323310107.78 by Chicagoan

I posted this recipe a couple of years ago on RS, using the Crock Pot method of cooking. I converted this recipe for the Pressure Cooker using all the same ingredients but only cooking for 1 hour after reaching pressure. It was delicious and very tender, and it is spicy. It tasted the same as when made in the Crock Pot.

I was having family over on Thursday, so I made it Wednesday night and refrigerated over night and warmed it up when I was ready to serve it. Love, Love the Pressure Cooker!

Chicago Italian Beef

Ingredients
5 lbs rump roast (do not substitute for a different type roast)
2 (10 1/4 ounce) cans beef consomme (Broth)
1 (1 ounce) package Good Seasonings Italian salad dressing mix
pepperoncini peppers (1/2-1 jars depending on level of spiciness)
giardiniera (1/2-1 jars)
3-5 sweet green peppers (according to size)
French bread

Crock Pot Directions
Cook first 5 ingredients in a Crock Pot on LOW for 18 (eighteen) hours.
Turn over at the 6th and 12th hour interval.

At the 17th hour cut sweet green peppers into 1/8 ths lengthwise and cook in water on low heat until soft.

or

Pressure Cooker Directions
Cook on High pressure for 1 hour

Cut bread into 6 inch lengths and slice on the side lengthwise.

Pull roast apart with a fork, and using tongs, pile bread with meat and juice.

(Do not let juice drain before putting on bread. The juice is half the taste of the sandwich.) Lay strips of green pepper on top of the meat.
Salt to taste.

May be frozen when cooked

Robin ....

Midlife is the time we begin “to listen with our ♥ heart.”

Page 1 of 2
Gr8Auntie1321074123.13771 PostsRegistered 10/12/2009northeast PA

I made this several times in the crock pot after getting your recipe. It is a keeper! I was amazed that green olives could taste good when they're warm. It's good to know that you can do it successfully in the pressure cooker, too, but I'll admit to loving the smell in our house while cooking so long in a crock pot. Just thinking about it makes my mouth water.

I never had anything like it before, so my family and I are thrilled to have it. Thanks for a terrific recipe! {#emotions_dlg.tt1}

Gr8Auntie

forrestwolf1321077455.3176012 PostsRegistered 6/20/2010Deep in South Georgia

Chicagoan .........First a comment..I have never seen anything cook for 18 hours in a crock pot.....most unusual...........However, the recipe sounds wonderful{#emotions_dlg.laugh} Do you drain the pepperoncini peppers and the giardiniera????????? I buy the super large jars of pepperoncini peppers, and I will just go and eat a couple......and I always have the giardiniera on hand, just do not eat the celery out of it.......I love my pressure cooker, and think this would be wonderful for me.......Also, why does it have to be a rump roast instead of using another type of boneless beef roast??????? I sure would love to know the answers, as I said, I would love to make this{#emotions_dlg.thumbup1}

"For the strength of the pack is the wolf, and the strength of the wolf is the pack"
1895 Rudyard Kipling
EDUCATE........NOT ERADICATE

Chicagoan1321131036.0032678 PostsRegistered 6/11/2008CHICAGOLAND

GR8Auntie... I'm glad you enjoy this recipe. You are right, the smell in the house is just wonderful, I wake up in the middle of the night and the smell makes me want to go and make a sandwich....lol

forrestwolf... Sorry, I don't have the answers for you regarding why Rump roast and why 18 hours. I have made this for years and the person who gave me the recipe, told me to only use a Rump Roast. I have never experimented because it comes out perfect. You might want to try a Sirloin Tip roast, but I would first make it with a Rump Roast and then experiment, so you can compare.

I turn on the Crock Pot when I go to bed and it is ready at dinner time. In 18 hours the meat is fall apart tender and the juices have penetrated thru the meat. The more juice you add the more spicier it will be, I add half the jar of the pepperoncini peppers and juice and a half jar of the giardiniera, and it is pretty spicy. When I made it Wednesday, I was out of giardiniera, but I used a half jar of Hot Muffaletta, it was equally as good. If you try it, let me know how it came out.

Last edited on 11/12/2011

Last edited on 11/12/2011

Last edited on 11/12/2011

Robin ....

Midlife is the time we begin “to listen with our ♥ heart.”

bigkat1321132831.5373848 PostsRegistered 2/4/2010West Michigan

OK....I am drooling!!! The cheese lover in me has to ask, do you ever put cheese on it, or does that take it out of Chicago and to a different city!

Thanks for the recipe!

michigande­r11321134429.4371027 PostsRegistered 10/20/2011The brook would lose its song if you removed the rocks.

WOO HOO! A new PC recipe! I love mine, too, Chicagoan.

The good news is...I know what muffaletta is! I'm Italian and probably should know this, but...I've never heard of giardiniera. The fact that forrest (or anyone) has it on hand just floors me! ROFLOL!! Obviously, it's similar to muffaletta...an Italian sandwich spread of some sort??

Thank you soooooo much! I'm always on the boards on the lookout for new PC recipes.

How can you compete
Being honor bred,
With one who,
Were it proved he lies,
Were neither shamed in his own
Nor in his neighbor's eyes
~Yeats

bigkat1321134989.4033848 PostsRegistered 2/4/2010West Michigan

Giardiniera is a jarred condiment...I can't say just what is all in it, but different veg's like cauliflower, cherry peppers, some have carrots, onions and such. It's in a pickling type of brine and can be low key or spicy. You would find it by the pickles and hot pepper rings in jars. I'm sure someone else could explain it better!

bigkat1321135098.883848 PostsRegistered 2/4/2010West Michigan

Oh, it's not a spread, but chunky vegetables. (think I'm done now!)

forrestwolf1321141299.0276012 PostsRegistered 6/20/2010Deep in South Georgia

michigander1......The only brand that I can get where I live is Mazzatte brand, and it has pickled cauliflower, celery(I remove this, as hate celery), red pepper strips, carrots, pickles, jalapenoes...There are other brands with different combos, but it generally has a bit of a spicy bite, and I just love anything pickled.......with the exception of sausage and eggs{#emotions_dlg.crying} I can hardly waite to try this one{#emotions_dlg.w00t}

"For the strength of the pack is the wolf, and the strength of the wolf is the pack"
1895 Rudyard Kipling
EDUCATE........NOT ERADICATE

michigande­r11321141739.971027 PostsRegistered 10/20/2011The brook would lose its song if you removed the rocks.

Thanks forrest...I will look for the mazzette brand up here!

How can you compete
Being honor bred,
With one who,
Were it proved he lies,
Were neither shamed in his own
Nor in his neighbor's eyes
~Yeats

purrmom1321142436.2473399 PostsRegistered 5/27/2010Mid-MO

Boy, when I read this it really makes me miss Chicago. They are the best. I don't recall it having gardinella, just nice soft peppers & lots of juice & fresh rolls.

Last edited on 11/12/2011

Last edited on 11/12/2011

purrmom1321142660.883399 PostsRegistered 5/27/2010Mid-MO
On 11/12/2011 purrmom said:

Boy, when I read this it really makes me miss Chicago. They are the best. I don't recall it having gardinella, just nice soft peppers & lots of juice & fresh rolls. No cheese.

Last edited on 11/12/2011

Chicagoan1321144225.0772678 PostsRegistered 6/11/2008CHICAGOLAND

Invented in Chicago in 1925, giardiniera is a condiment, typically used as a topping on Italian beef sandwiches. It's commonly made with serrano peppers (called "sport" peppers in Chicago), with other assorted vegetables, such as bell peppers, olives, celery, pimentos, carrots and cauliflower and sometimes crushed red pepper flakes, all marinated in vegetable oil, olive oil, soybean oil or any combination of the three oils.

bigkat... I must have Mozzarella cheese on my Italian Beef sandwich, with a side of pepperoncini peppers and au jus for dipping!

Robin ....

Midlife is the time we begin “to listen with our ♥ heart.”

KittyLouWho1321145713.38326542 PostsRegistered 1/11/2006

I was just perusing the board looking for some easy but delicious recipes for the holiday season.

This sounds WONDERFUL!!!

I'm definitely going to be giving it a "dry run".

{#emotions_dlg.biggrin}

"You make me feel like I've been locked out of heaven, for too long, for too long"
Bruno Mars

gkelly57441321146433.292421 PostsRegistered 4/22/2010

This sounds absolutly fantastic!! Never had anything like this and will be getting what I need during the week and make next weekend. Sounds great!!

Carol12291321154646.0331782 PostsRegistered 12/20/2010

THANK YOU Chicagoan........I love using my pressure cooker and this looks FANTASTIC! I can't wait to try it-I just know we're gonna enjoy it.

Thanks again,


Carol

bigkat1321237471.3333848 PostsRegistered 2/4/2010West Michigan

Chicagoan, glad to hear you put the cheese on...yumm! Mozz. sounds great, I would imagine provalone would top it off good too? Love those pepperoncinis too! Hope to try this soon, thanks again.

forrestwolf1321746816.516012 PostsRegistered 6/20/2010Deep in South Georgia

I know this is short notice, but I want to make this tonight, in versacooker, but I have a question........Do you remove the stems from the peppers before cooking{#emotions_dlg.confused1} I know I will be removing the celery from the Giardiniera..........hate celery........

"For the strength of the pack is the wolf, and the strength of the wolf is the pack"
1895 Rudyard Kipling
EDUCATE........NOT ERADICATE

Chicagoan1321748211.5172678 PostsRegistered 6/11/2008CHICAGOLAND
On 11/19/2011 forrestwolf said:

I know this is short notice, but I want to make this tonight, in versacooker, but I have a question........Do you remove the stems from the peppers before cooking{#emotions_dlg.confused1} I know I will be removing the celery from the Giardiniera..........hate celery........


l leave the stems on. I hope you like it.

Robin ....

Midlife is the time we begin “to listen with our ♥ heart.”

forrestwolf1321751453.826012 PostsRegistered 6/20/2010Deep in South Georgia

Chicagoan, I really appreciate your answer so quick{#emotions_dlg.biggrin} I went to Publix, Wally World, SAMS, and Harveys, a chain here, and could not find a rump roast, and I never had a problem from stores in middle GA, so, I am going to try it with another type of roast......Just did not know about the stems......THANKS{#emotions_dlg.laugh}

"For the strength of the pack is the wolf, and the strength of the wolf is the pack"
1895 Rudyard Kipling
EDUCATE........NOT ERADICATE

balogna13217517071196 PostsRegistered 11/15/2007Michigan

Can I use 2 lbs. of rump roast instead of 5 lbs? Only myself and two kids. TIA.

springers1321756693.986745 PostsRegistered 8/27/2008so cal

We are having a rainy night tomorrow and was looking for a warm beef dinner. This sounds perfect. (didn't want the same old stew).

I ran to store to find one rump roast (4 lb), cost almost the same as rib roast on sale. Oh well, wanted to try it and look for sales another time.

My Good Seasons are in .06 ounce pkgs, so will use 1 oz. as directed.

Do you slice the roast for the sandwiches?, unlike shredded beef or pulled pork.

eta; I added the whole jar of juice, mine will be spicy. I also left the fat on, there wasnt much. Should I take it off?

Last edited on 11/19/2011

Last edited on 11/19/2011

Whatever is true, noble, right, pure, lovely, admirable, excellent, or praiseworthy-think on these things.

Chicagoan1321763737.2032678 PostsRegistered 6/11/2008CHICAGOLAND
On 11/19/2011 springers said:

We are having a rainy night tomorrow and was looking for a warm beef dinner. This sounds perfect. (didn't want the same old stew).

I ran to store to find one rump roast (4 lb), cost almost the same as rib roast on sale. Oh well, wanted to try it and look for sales another time.

My Good Seasons are in .06 ounce pkgs, so will use 1 oz. as directed.

Do you slice the roast for the sandwiches?, unlike shredded beef or pulled pork.

eta; I added the whole jar of juice, mine will be spicy. I also left the fat on, there wasnt much. Should I take it off?

Last edited on 11/19/2011


Traditional Italian beef is sliced, in this recipe you will shred the beef, it will be fall apart tender. I leave the fat on.

Robin ....

Midlife is the time we begin “to listen with our ♥ heart.”

Chicagoan1321763912.62678 PostsRegistered 6/11/2008CHICAGOLAND
On 11/19/2011 balogna said:

Can I use 2 lbs. of rump roast instead of 5 lbs? Only myself and two kids. TIA.


I have never made it under 5 lbs, but, I don't see why not. Cut the time in half. Does your kids like spicy?

Robin ....

Midlife is the time we begin “to listen with our ♥ heart.”

chips1321796741.9831054 PostsRegistered 3/13/2010northern Michigan
I made this befoRe in the crock pot and used pre-sliced beef vacuum sealed in a package and cooked as directed. It was fabulous. You will not be sorry. Thanks again Chicagoan.

balogna1321798747.1571196 PostsRegistered 11/15/2007Michigan
On 11/19/2011 Chicagoan said:
On 11/19/2011 balogna said:

Can I use 2 lbs. of rump roast instead of 5 lbs? Only myself and two kids. TIA.


I have never made it under 5 lbs, but, I don't see why not. Cut the time in half. Does your kids like spicy?

Yes, they like spicy food. I will try smaller rump roast and cut the time into half, and I will post the result here.

Thank you so much for sharing the recipe.

Page 1 of 2