Going to put this out there.
Italian Beef (my MOM"S)
1-Large Chuck Roast (3lb one today)
1-Tbsp Basil
1-Tbsp Oregano
1-Tbsp Garlic Powder
1-Tbsp Onion Powder
1-Tbsp Black Pepper
1-Tbsp Worcestershire Sauce
1-Tbsp Lowery's
1-Tbsp All seasoning (Have substituted Angelo's here)
6-8 Pepperoncini's, add some of the juice
Place all ingredients in a crock-pot with pepperoncini on top
Do NOT add any water
Cook on high for 6-8 hours (for bigger roast, Cook longer)
Do not stir until done
Place on Hogie bun with Mozzarella cheese and cut up pepperoncini's if you like.
When it gets done, I take it out, put it in a cake pan, go thru it taking out all the fat in it, put it in a bowl. Then I take the juice in the crock-pot and run it through a strainer in another bowl. Before I add the juice to the meat, I like to take a couple pieces of bread, lay it in the juice to take some of the grease off the top of it, you will see what I am talking about. Then add it to the meat
I have changed the way I do this, I cut up the roast the night before in large pieces, the put it in a storage bag over night with all the ingredients, mixing around everything 3-4 times so everything gets coated good, then starting it in the morning, Mrs. M don't like leaving it on in the crock-pot overnight.
If you try this, you will have to adjust to your taste, we don't like it salty and to spicy, so I cut back some on the salty stuff and fewer on the peppers.
I have never given this recipe out before; I like my friends on the D!!!!