Italian Beef Sandwich- All Phases

You can use my Hamburger Bun recipe for P1 or P3 to make delicious sandwiches your whole family will love. In P2, make lettuce wraps, or use thin slices of jicama to make tacos. Or top your salad with this yummy protein!

Italian Beef
All Phases
Makes 12 servings protein

3lb chuck or round roast, trimmed of fat
2 cups beef broth, divided
8 oz pepperoncini pepper slices, plus 1/4 cup juice from the jar
8 oz giardiniera (mild or spicy), chopped variety
1 T Italian seasoning
2 tsp xylitol or stevia equivalent
1-2 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
1 tsp black pepper, ground
1/4 tsp dried thyme, ground

Bring meat to room temp for 30 minutes. Season liberally all sides with salt and pepper. Brown the meat in a hot skillet on all sides. While the meat browns, measure out your spices into a bowl and mix together.

Transfer the beef to a crock pot or slow cooker. Add some of the broth to the skillet and scrape up the bits on the bottom. Pour over the meat in the crock pot. Add half of the spice mixture over the beef. Add in the pepperoncini peppers and juice, giardiniera (no juice from this) and remaining broth. Sprinkle the remaining spice blend over everything. Cook on low for 8-10 hours until the meat is soft and shreds easily. Once the meat is shredded, mix with the juices in the crock pot and cook for 30 additional minutes.

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