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Wednesday, March 3, 2010

Italian Beef

Italian beef is something of an art. It is usually cooked low and slow with lots of spices and peppers and is oh so yummy. It's served on a giant toasted roll with melted mozzarella... ahhh...

You were thinking it, weren't you? I can see the thought bubble above your head right now. "She's actually going to make a recipe where we can have a roll?... and... cheese? Um... that would be... NO! Any one who had that thought should immediately do 25 burpees . You probably just gained 5 pounds for merely thinking about bread!

Truth be told you are trading in a huge toasted roll for the opportunity to add years of quality health to your life. When you look at it like that, the importance of the bread is reduced to a non-issue. The roast is still tangy and delicious. It still falls apart effortlessly. It still melts in your mouth. So stop being a baby. You don't need the roll (or the cheese for that matter).

You can use just about any roast you want but keep in mind that chuck is the fattiest. Sirloin or round work great. If you have 33 additional seconds in your morning you can make this roast. So I say go for it!

What you'll need:

a 3 to 4 pound roast
2 T Italian seasoning
3 cloves crushed garlic
1 jar sliced pepperoncinis - 16oz
1 can low sodium beef broth (gluten free)

What you do:

Get out your old faithful crock pot. Spray the bowl with olive oil so you don't have to scrub it into the next century. Now pay close attention... here comes the tricky part...

Put the roast in. Put the can of broth in. Put the jar of peppers in with the liquid. Sprinkle the roast with Italian seasoning and crushed garlic. Set the crockpot on low and walk away. Whew! That was tough. You'd better go take a nap! Let that sucker cook on low all day. It's very forgiving. You can let it go for up to 15 hours and it will be fine. I cook mine for about 10 hours. If it's easy to shred, it's done.

You can slice it or shred it and serve it right on a plate with your veggie of choice.

And there you have another quick, easy meal for your way too busy life.



  1. This one sounds fantastic Stephanie. Thanks so much for sharing your blog with us at the Level 1 Cert. I didn't realize at the time that I've been on here a few times. I will have to make this one very soon!

    Laurie from Colorado

  2. Hey -

    Stumbled across your blog by accident and had all the ingredients to make this yesterday. It's good! Spicy from the peppers but that is just fine with me! I'm a stay at home dad who just jumped on the Paleo/Primal bandwagon. I like to cook but meals like this are so easy it doesn't even feel like cooking!

    Huntersville, NC

  3. Thanks to both of you! If you are on Facebook make sure you look me up so we can communicate!

    I'm under Primal Mama Cooks

    That's a great phrase, "Meals so easy it doesn't even feel like cooking!" That's going up as my new quote. love it!


  4. If I wasn't able to get those peppers (not even sure what they are), what would you substitute? I am not sure I have ever seen a jar of that. Any help?

  5. The peppers are readily available at any major chain grocer. I believe they are by the pickles/olives, etc. They are also called greek peppers. If they are not available presliced you can buy whole ones and slice them but remove the seeds and stems before you do or you will have one spicy roast! I can't think of a substitute, sorry.