Post by Chuckie on Jul 7, 2010 20:44:34 GMT -5
We got this recipe from my boss the barrister--it is for a crockpot, but I did it in the thermowell, and it was GRAND! Below is the thermowell adapted recipe:
Ingredients:
3 1/2 pounds rump roast (I used a nearly six pounder)
1 (12 ounce) jar pickled mixed vegetables (I used the hot variety)
1 (16 ounce) jar pepperoncini
1 (.7 ounce) package dry Italian-style salad dressing mix (I used the "zesty")
1 (10.5 ounce) can beef broth
HINT--even if you don't LIKE hot stuff, use the hottest variety of the aforementioned ingredients you can get, as the meat (unfortunately) doesn't absorb THAT much of the heat.
Directions:
1. Heat the beef broth in the large Chambers pot. When boiling, dissolve the Italian dressing in the broth.
2. Place the roast in pot, flop it around a few times in the broth to coat; leave it fat-side up. Pour the pickled mixed vegetables and pepperoncini over the top--juice and all. Place lid on pot, put in well, and cook for 30 to 40 minutes or until starts to boil and steam comes out of well. This needs to cook for a TOTAL of 18 hours (yes, 18 hours ). I started ours at 6:00 p.m. We brought it to the boil, turned off the well, & went out for the evening. Before bedtime (about 10-ish), I turned the well BACK on until it started to have steam coming out--didn't take but 5 to 8 minutes the second time. My wife arose in the morn about 6:00 o'clock, and did the same thing for about the same amount of time, until steam came out when she turned the gas off. We removed the roast at noon (more like ONE, but it was still PLENTY hot!).
3. To serve, remove roast from the pot; you can get the thick fat off with a spoon to discard before shredding. Again, ours was MUCH larger than recommended and still intact when I opened it, but when I put a fork in it to remove, it just fell apart. To get more miles outta the beef, slice it in thirds against the grain to make the shredded beef smaller and thus go farther. I shredded it down a bit better with two forks. Use a slotted spoon to remove the veggies/peppers--do NOT discard.
4. Place the meat back in the juice for serving on buns. Put reserved pickled vegetables and pepperoncini in a bowl to serve along with the meat.
We made the icebox (refrigerator) rolls per the Chambers cookbook instructions, page 27; we use 1 TBS powdered yeast dissolved as directed in place of the caked yeast. HOWEVER, we let them rise the first time, and then rolled the dough out to 3/4" thick. Use a 3" biscuit cutter, make as many as you can, then keep re-gathering/rolling the dough to approx the same thickness until all used up--we got like FORTY buns out of this!. They were almost the same size as hamburger buns when raised/baked.
Place buns on a cookie sheet(s) about an inch apart on ALL sides. I beat an egg as to scramble, and brushed the tops with that. Afterward, I sprinkled the tops with sesame and flax seeds, and GENTLY pushed them down into the egg wash/roll tops. Cover with damp tea towels; you can at this point allow to double in size and then bake, or put them back in the refrigerator until the next day even, then take them out and let rise on top of the warm Chambers until doubled; bake according to directions. Cool on sheets on racks; slice almost in two to use like hamburger buns.
Serve the Italian beef on your homemade hamburger buns to a RAVE revue!
Bon App�tit!
Ingredients:
3 1/2 pounds rump roast (I used a nearly six pounder)
1 (12 ounce) jar pickled mixed vegetables (I used the hot variety)
1 (16 ounce) jar pepperoncini
1 (.7 ounce) package dry Italian-style salad dressing mix (I used the "zesty")
1 (10.5 ounce) can beef broth
HINT--even if you don't LIKE hot stuff, use the hottest variety of the aforementioned ingredients you can get, as the meat (unfortunately) doesn't absorb THAT much of the heat.
Directions:
1. Heat the beef broth in the large Chambers pot. When boiling, dissolve the Italian dressing in the broth.
2. Place the roast in pot, flop it around a few times in the broth to coat; leave it fat-side up. Pour the pickled mixed vegetables and pepperoncini over the top--juice and all. Place lid on pot, put in well, and cook for 30 to 40 minutes or until starts to boil and steam comes out of well. This needs to cook for a TOTAL of 18 hours (yes, 18 hours ). I started ours at 6:00 p.m. We brought it to the boil, turned off the well, & went out for the evening. Before bedtime (about 10-ish), I turned the well BACK on until it started to have steam coming out--didn't take but 5 to 8 minutes the second time. My wife arose in the morn about 6:00 o'clock, and did the same thing for about the same amount of time, until steam came out when she turned the gas off. We removed the roast at noon (more like ONE, but it was still PLENTY hot!).
3. To serve, remove roast from the pot; you can get the thick fat off with a spoon to discard before shredding. Again, ours was MUCH larger than recommended and still intact when I opened it, but when I put a fork in it to remove, it just fell apart. To get more miles outta the beef, slice it in thirds against the grain to make the shredded beef smaller and thus go farther. I shredded it down a bit better with two forks. Use a slotted spoon to remove the veggies/peppers--do NOT discard.
4. Place the meat back in the juice for serving on buns. Put reserved pickled vegetables and pepperoncini in a bowl to serve along with the meat.
BUN SUGGESTION:
We made the icebox (refrigerator) rolls per the Chambers cookbook instructions, page 27; we use 1 TBS powdered yeast dissolved as directed in place of the caked yeast. HOWEVER, we let them rise the first time, and then rolled the dough out to 3/4" thick. Use a 3" biscuit cutter, make as many as you can, then keep re-gathering/rolling the dough to approx the same thickness until all used up--we got like FORTY buns out of this!. They were almost the same size as hamburger buns when raised/baked.
Place buns on a cookie sheet(s) about an inch apart on ALL sides. I beat an egg as to scramble, and brushed the tops with that. Afterward, I sprinkled the tops with sesame and flax seeds, and GENTLY pushed them down into the egg wash/roll tops. Cover with damp tea towels; you can at this point allow to double in size and then bake, or put them back in the refrigerator until the next day even, then take them out and let rise on top of the warm Chambers until doubled; bake according to directions. Cool on sheets on racks; slice almost in two to use like hamburger buns.
Serve the Italian beef on your homemade hamburger buns to a RAVE revue!
Bon App�tit!