Italian Beef

from instagram my go-to recipes

3-4 lbs Chuck roast

1 Tablespoon bacon grease or olive oil

Kosher Salt & Pepper

1 cup water

2 tsp. celery salt

2 tsp. onion powder

5-6 cloves garlic

Note: In place of celery salt and onion powder, sometimes I use Costco’s Organic No-Salt Seasoning

Option: Can also be served with bottled hot peppers and provolone cheese.

Pre-heat crock pot to low or oven to 250 degrees.

Drain off red meat juices and reserve. Rinse and pat dry chuck roast and season with Kosher salt & pepper. In sauté pan (do not use non-stick), melt grease or oil over medium high heat. Sear meat on both sides until dark golden brown. Place in crock pot or heavy dutch oven with tight fitting lid along with any meat juices. Use a separate pot for each roast unless it is large enough to place meat unstacked.
While the pan is still hot, deglaze the pan with 1 cup of water and scrape up any brown bits. Bring to a quick boil, then pour on top of the meat.

Mix together spices in a small bowl. Peal and press garlic through garlic press. Sprinkle spices and garlic on top of meat. Using gloved or clean hands, mix in spices, garlic and liquid until well combine. Cover and bake 8 hours in crock pot on low (4-6 hours in oven) until it is very tender and easily falls apart with a fork. Flip meat half way through baking.
Pull meat apart using two forks until ALL liquid is combined. There will seem like too much liquid, but just keep mixing. Remove any large chunks of fat or grizzle. Serve warm on parker house rolls. 

__________________

No toppings or sauces needed. It's recommended to eat in a parkerhouse roll or Hawaiian roll. I've also used it as taco meat. Delicious and SO easy!