Italian Beef Sandwiches
Ingredients:
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 packet (.75 ounce) dry Italian salad dressing mix
3 cups water
5 pound rump or beef chuck roast
Crusty rolls
Sliced pepperoncini peppers (optional)
Giardiniera (optional)
Directions:
Dump the first 10 ingredients into a sauce pan. Stir well and bring to a boil for a minute or two. Place roast in the slow cooker and pour spice mixture over roast. Cover and cook on low for 8 to 10 hours or until beef just falls apart. Remove bay leaf and shred meat in the drippings with forks. Serve on rolls with sliced pepperoncini peppers and giardiniera if you like. The extra sauce in the slow cooker is great for dipping!
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Sausage and Cheese Chowder
4 cups frozen O’Brien or Southern style cubed hash brown potatoes, slightly thawed
1 tablespoon dried minced onion
1 can (14.5 ounces) French style green beans, drained
2 cans (10.75 ounces) cream of celery soup
Dash hot sauce
1 box (16 ounces) processed cheese, cut into cubes
3 to 4 cups milk
Splash of beer (We like beer in just about everything in Wisconsin!)
Shredded Wisconsin sharp cheddar cheese
Chopped scallions
Directions:
Place the first 6 ingredients in a slow cooker. Next add 3 cups of milk and the processed cheese cubes. Cover the slow cooker and cook on low for 2 to 3 hours, stirring often. Add a splash (or more) of beer and more milk if needed. Stir well. Keep on warm setting until ready. Serve hot with shredded cheddar cheese and scallions on top. You can also make this on the stove if you don’t have a slow cooker.
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