Roasted peppers and slow simmering are the keys to this shredded Italian Beef recipe that delivers a sammy to rival the delicious fare of a big-city deli.
What You Need
Original recipe yields 8 servings
1 jar (16 oz.) roasted red peppers, undrained
1 boneless beef chuck eye roast (2 lb.)
1/2 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT Grated Parmesan Cheese
1 loaf French bread baguette (24 inch), cut into 8 pieces, partially split
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Let's Make It
Drain peppers, reserving 1/4 cup liquid. Place meat in slow cooker sprayed with cooking spray; top with peppers, reserved liquid and dressing. Cover with lid.
Cook on LOW 6 to 8 hours (or on HIGH 4 to 6 hours).
Remove meat from slow cooker, reserving peppers and 1-1/2 cups liquid in cooker. Discard excess liquid. Shred meat with 2 forks; return to cooker. Stir in cheese.
Serve in bread.
Prepare using KRAFT Tuscan House Italian Dressing.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.