SLOW ROASTED ITALIAN RECIPES RECIPES

Steps:

• Preheat oven to 375°F. Prepare a baking sheet by lining with parchment paper.
• In a large mixing bowl, combine all ingredients. Mix well, do not over mix or you will have tough meatballs.
• Using a 2 tablespoon scoop, portion out meat and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls and place back onto the baking sheet.
• Bake for 20-22 minutes, until the meatballs are browned and cooked through.
• Remove and transfer to sauce or serve immediately.
• If you lightly coat your hands with olive oil before rolling the meatballs, they will form better and crack less.
• You can substitute dried herbs and spices for a quicker recipe.
• 1 tablespoon dried Italian seasoning for the fresh herbs
• 1 teaspoon garlic powder for the fresh garlic
• 1 teaspoon onion powder for the fresh onion.

Steps:

• Season roast liberally with onion powder, garlic powder, salt, and pepper on all sides.
• Heat a pan over medium-high heat until scorching hot. Add olive oil. Sear beef until brown on all sides, holding up roast to get all edges, 5 to 10 minutes. Transfer roast to the slow cooker. Deglaze the pan by pouring in broth and scraping up browned bits. Add Worcestershire sauce. Pour mixture over the roast in the slow cooker.
• Add tomatoes, pepperoncini peppers and their juice, garlic, and Italian seasoning to the slow cooker. Turn roast over a few times to coat. Cover slow cooker and cook on High power for 4 hours.
• Add green bell peppers and onion to the slow cooker, tossing to incorporate. Continue cooking on High power 1 more hour.
• Shred beef and season with salt and pepper to taste. Let beef and sauce sit in the slow cooker on Warm until ready to serve.
• Meanwhile, toast hoagie rolls, if desired. Top rolls with shredded beef and add provolone cheese to each.