Italian Beef (and nachos)

Why should you make Italian Beef at home?  Well, because it's delicious, of course, but also because #ItalianBeefNachos and #ItalianBeefGrilledCheese.  My kids and I are hooked.

Italian Beef, Crock Pot Style

3 1/2 lb chuck roast
kosher salt
freshly cracked black pepper
1 tsp. granulated garlic
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. dried parsley
2 tsp. crushed red pepper
2 tsp. fermented garlic paste (or 3-4 cloves, minced)
1/2 c. dry, fruity red wine
1/4 c. soy sauce
1/4 c. Worcestershire sauce


Place the roast at the bottom of the crock pot.  Season with salt and pepper, then the garlic, regano, basil, parsley, and crushed red pepper.  (I just dumped it all on the rbeoast, given that I was making this at 1a.)  Add the fermented garlic paste and top festively with the wine, soy sauce, and Worcestershire.
Cover the crock with the lid.  Turn it on low.  GO TO BED.

8-10 hours later, the meat will fall apart.  I like to remove it from the crock separate out and toss the gristle, etc., and then shred it in the sauce (in the crock).  Leave it on warm if you must, but do watch that it doesn't start to caramelize too much or run dry.

Traditionally, this would go on a soft roll with giardinera and provolone (which is delicious).  Alternatively, shred some into a provolone grilled cheese for the kiddos (mine asked for it specifically three days in a row) or use as nacho toppings along with salsa verde, avocado, cheddar, jalapenos, and sour cream.  YUM.

p.s., yes these nachos are as good as smoked turkey nachos.