I bought a top round roast on sale and now don't know what to do with it...
- Thread starter kathleen
- Start date
My guys are big helpers...
...they always cook with me and help me out to the extent 4 and 5 year olds can (no big knives but they can do eggs and grating cheese etc.) Perhaps they cook with me too much. They saw a picture of a modern art painting in one of their library books and when my husband asked them what all the orange flecks were in the picture, one of my four year olds replied "Orange Zest!"
Kathleen
...they always cook with me and help me out to the extent 4 and 5 year olds can (no big knives but they can do eggs and grating cheese etc.) Perhaps they cook with me too much. They saw a picture of a modern art painting in one of their library books and when my husband asked them what all the orange flecks were in the picture, one of my four year olds replied "Orange Zest!"
Kathleen
patbastrop
Well-known member
heehee, orange zest! You gotta love that!
some pepperocini's are spicier than others. you'ld have to taste to tell. Sweet cherry peppers can
be used too with just a little spiciness---or a mix of each. Cooking long and slow takes some of the heat away. I like the sandwiches with a squirt of ketchup---love me some ketchup!
be used too with just a little spiciness---or a mix of each. Cooking long and slow takes some of the heat away. I like the sandwiches with a squirt of ketchup---love me some ketchup!
dawn_mo
Well-known member
My stepdaughter has made this one and it was good. REC; Chicago Italian Beef Recipe
Chicago Italian Beef Recipe #30484
You'll be sorry you didn't grow up in Chicago, and eat one of those wonderful beef sandwiches from Carm's. This tastes identical. This wonderful recipe came from my sister Linda knowing how homesick I am for Chicago food. Start cooking 18 hours before you want to eat.
by Moonbugz
1 day | 10 min prep
5 lbs meat
5 lbs rump roast (do not substitute for a different type roast)
2 cans beef consomme (Broth)
1 package good seasons italian seasoning
1/2-1 jar pepperoncini pepper (depending on level of spiciness)
1/2-1 jar giardiniera
3-5 sweet green peppers (according to size)
1 loaf long thin French bread
Cook first 5 ingredients in a Crockpot on LOW for 18 (eighteen) hrs.
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.
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.
OPEN WIDE and enjoy the most wonderful taste sensation.
May be frozen when cooked.
http://www.recipezaar.com/30484
Chicago Italian Beef Recipe #30484
You'll be sorry you didn't grow up in Chicago, and eat one of those wonderful beef sandwiches from Carm's. This tastes identical. This wonderful recipe came from my sister Linda knowing how homesick I am for Chicago food. Start cooking 18 hours before you want to eat.
by Moonbugz
1 day | 10 min prep
5 lbs meat
5 lbs rump roast (do not substitute for a different type roast)
2 cans beef consomme (Broth)
1 package good seasons italian seasoning
1/2-1 jar pepperoncini pepper (depending on level of spiciness)
1/2-1 jar giardiniera
3-5 sweet green peppers (according to size)
1 loaf long thin French bread
Cook first 5 ingredients in a Crockpot on LOW for 18 (eighteen) hrs.
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.
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.
OPEN WIDE and enjoy the most wonderful taste sensation.
May be frozen when cooked.
http://www.recipezaar.com/30484
When you get your crockpot, be sure to cook chicken in it.
I have a large crockpot and will put 2 chickens in it in the morning, sprinkle with salt and pepper or any poultry seasoning that you like. At the end of the day you will have very moist chicken in a rich chicken broth. I cut up one chicken for dinner. It will be very moist, although you won't get a brown crispy skih. I save the rest of both chickens, pull the meat off the bone and discard the skin and bones. You will have wonderful moist meat for meals or sandwiches. The remaining broth is a wonderful start for soup. You can add whatever vegetables you like along with chunks of the leftover chicken meat. Also good base for chicken chili, just add white beans, shredded cheese, and salsa (or tomatoes and chili seasoning).
I have a large crockpot and will put 2 chickens in it in the morning, sprinkle with salt and pepper or any poultry seasoning that you like. At the end of the day you will have very moist chicken in a rich chicken broth. I cut up one chicken for dinner. It will be very moist, although you won't get a brown crispy skih. I save the rest of both chickens, pull the meat off the bone and discard the skin and bones. You will have wonderful moist meat for meals or sandwiches. The remaining broth is a wonderful start for soup. You can add whatever vegetables you like along with chunks of the leftover chicken meat. Also good base for chicken chili, just add white beans, shredded cheese, and salsa (or tomatoes and chili seasoning).
Yes, well, sadly...I have definitely lowered the bar in the last few years, but I have a couple tips
I spend most of my evenings at the hockey arena (3 kids in 3 different teams), which means that nobody eats at the same time and I never have time to sit down and enjoy it, so it's quick food for us here.
What I've done, though, is prepare several weeks of menus ahead of time. Each week features 6 menus for dinner. It goes something like this...
Day 1:
Cheeseburgers with whole wheat buns
Garden Salad
Un-fried french fries
Day 2:
Spaghetti Gratiné
Caesar Salad
Day 3:
Barbecued Pork Chops
Barbecue Roasted Potatoes
Broccoli Salad
etc.
Each menu comes with an accompanying shopping list divided by section in the grocery store.
Produce:
Lettuce
Bagged Sadad (x2 - 1 Caesar, 1 mixed)
Potatoes
Broccoli
Red Onion
Tomatoes
Dry Goods:
Whole wheat hamburger buns
Whole wheat spag
Kosher salt
Dairy:
Mozz
Grated sharp cheddar
Okay, you get the picture. So, after a few weeks I have several of these menus accumulated and I stop there. Then, at the beginning of each week, I just choose one menu, print it out, and I'm all set with my menu planning and my grocery shopping.
Sometimes I have to create new menus because I've settled on a new way of eating (example, the Low Carb phase, the Low Fat phase, the South Beach phase, the I don't give a *** anymore phase, the Kids are sick of healthy food phase). Sometimes I get so discombobulated that I completely forget that I've developed this system and wing it until I rediscover it again. Now recently I've had to break up my grocery lists because I can no longer shop for a whole week in one go. But it works well for me and is pretty adaptable.
Actually I didn't "develop" this system, I read it in a book called The Weekly Feeder. The recipes were horrible, but the system was great.
I spend most of my evenings at the hockey arena (3 kids in 3 different teams), which means that nobody eats at the same time and I never have time to sit down and enjoy it, so it's quick food for us here.
What I've done, though, is prepare several weeks of menus ahead of time. Each week features 6 menus for dinner. It goes something like this...
Day 1:
Cheeseburgers with whole wheat buns
Garden Salad
Un-fried french fries
Day 2:
Spaghetti Gratiné
Caesar Salad
Day 3:
Barbecued Pork Chops
Barbecue Roasted Potatoes
Broccoli Salad
etc.
Each menu comes with an accompanying shopping list divided by section in the grocery store.
Produce:
Lettuce
Bagged Sadad (x2 - 1 Caesar, 1 mixed)
Potatoes
Broccoli
Red Onion
Tomatoes
Dry Goods:
Whole wheat hamburger buns
Whole wheat spag
Kosher salt
Dairy:
Mozz
Grated sharp cheddar
Okay, you get the picture. So, after a few weeks I have several of these menus accumulated and I stop there. Then, at the beginning of each week, I just choose one menu, print it out, and I'm all set with my menu planning and my grocery shopping.
Sometimes I have to create new menus because I've settled on a new way of eating (example, the Low Carb phase, the Low Fat phase, the South Beach phase, the I don't give a *** anymore phase, the Kids are sick of healthy food phase). Sometimes I get so discombobulated that I completely forget that I've developed this system and wing it until I rediscover it again. Now recently I've had to break up my grocery lists because I can no longer shop for a whole week in one go. But it works well for me and is pretty adaptable.
Actually I didn't "develop" this system, I read it in a book called The Weekly Feeder. The recipes were horrible, but the system was great.