This slow cooker Giardineria Beef recipe creates juicy, tender Chicago-style Italian beef infused with the zesty flavor. Serve with hoagie buns, crusty rolls, roasted peppers and Oven “Fries” on the side and you’ve got a cheap and delicious Super Bowl meal.
Oven “Fries” are every bit as tasty as the fried kind, with all the crunch and flavor but without the oil. The secret is in the roasting and flavorful spice mixes—ideal for white or sweet potatoes.
Find authentic giardineria and affordable meat at Mariano's, Valli Produce or Garden Fresh in Arlington Heights or at Caputo's in Palatine and Des Plaines.
For more Super Bowl Recipes check out AllRecipes.com and The Reluctant Entertainer.
Slow-Cooker Giardineria Beef
- 1 (5 pound) chuck or rump roast
- 1 jar hot or mild Italian giardineria, drained, with oil reserved
- Toasted hoagie Buns and roasted sweet or hot peppers
1. Place roast in slow cooker, and pour giardineriaover the meat, along with half the jar liquid.
2. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, shred meat with a fork. If desired, let beef remain in crockpot to soak in the juices.
3. Serve with hoagie buns, crusty rolls and suggested toppings like: sauteed mushrooms, red onion, sliced pepperoncini, sliced roasted red peppers or shredded provolone cheese. Serves 10.
Oven “Fries”
(Adapted from recipes by Alicia Ross’s Kitchen Scoop and Moosewood Restaurant Lowfat Favorites, by the Moosewood Collective)
- 3 large potatoes or 2 large sweet potatoes, washed and scrubbed (2 pounds)
- 1 tablespoon extra-virgin olive oil
- Ketchup for serving, if desired
Zesty Mix #1
- 1/2 to 1 tsp. no-salt seasoning mix
- Salt and black pepper to taste
Zesty Mix #2
- ½ teaspoon sodium-free lemon pepper seasoning
- ¼ teaspoon salt, or more to taste
- ¼ teaspoon garlic powder
Zesty Mix #3
- 1 tbsp. paprika
- 1 tsp. ground cumin
- Salt and black pepper to taste.
1. Heat oven to 450 degrees. Slice the potatoes lengthwise into 1/2” wedges. In a large bowl stir together the oil and zesty seasoning mix of your choice. Toss the potatoes in the mix until well coated. Spread potatoes onto a baking sheet in a single layer, using a rubber spatula to scrape any extra oil or seasoning from sides of bowl onto the potatoes.
2. Roast 20-25 minutes, (15-20 minutes for sweet potatoes) stirring occasionally during the baking time, or until fries are golden and crisp. Sprinkle with salt and toss well. Serve immediately with ketchup, if desired. Serves four; easily doubled or tripled.
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