Cook 3-4 # beef roast in 2 cups of beef broth in crock pot until done. Cool in the refrigerator until fat hardens in juice. Skim fat from juice and remove fat from beef and cut roast in thin slices across the grain. You can use any beef roast (sirloin tip, chuck roast, bottom round). Place sliced roast beef and the juice from the crock pot into a large pot. To it add:
2 tsp. oregano
1 tsp. sesame seed
2 tsp. fennel seed
5-10 pepperoncini peppers, sliced, but not seeded
1/4 c. of juice from pepperoncini's
pepper to taste
1 thinly sliced green pepper
Juice should cover or nearly cover meat (if not, add water or more canned of beef broth), bring to a boil and simmer until green pepper is done.
Serve on hard rolls w/ a slice of provolone cheese on the bottom. Serve with sauce for dipping. Can also serve with giardiniera pickled veggies atop. Add 2 garlic cloves, crushed when simmering and 1/2 tsp-1 tsp. red pepper flakes for a spicier version.
This recipe takes a little planning, but you can cook the beef in the crock pot the day before and then it takes no time at all to make up the Italian beef (maybe 1/2 hour).
It has no artificial ingredients and no preservatives! Serve with homemade oven fries or Guiltless Parmesan Roasted Potatoes and Italian broccoli (Cook broccoli, add freshly grated parmesan cheese and spritz with low-fat Italian dressing for a tastey and healthy side dish!!)