Jaysie’s Italian Beef & Sweet Potato Fries
Equipment
- 1 Cast Iron Skillet
- 1 CrockPot
- 2 Baking Sheets
Ingredients
- 2 lb Nebraska Star Beef® Chuck Roast
- 1 12oz jar Pepperoncini
- 1/4 cup Pepperoncini Juice
- Kosher Salt to taste
- 16 oz Beef Bone Broth
- 1 tbsp Nebraska Star Beef® Signature® SPG Seasoning
- 1/2 tsp Basil
- 1/2 tsp Oregano
- 1/2 tsp Thyme
- 1/2 tsp Onion Powder
- 1/2 tsp Sea Salt
- 1/2 tsp Pepper
Sweet Potato Fries
- 2 lbs Sweet Potatoes
- 2 tbsp Olive Oil
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Paprika
- 1 tsp Sea Salt
- 1/2 tsp Pepper
Optional Toppings & Accompainments
- Provolone Cheese slices
- Giardiniera
- Sauerkraut
- Hoagie Buns
Instructions
Beef
- Season the chuck roast with kosher salt and be generous.
- Heat a cast iron skillet on medium-high heat and sear the roast on all sides so a crust develops (approx. 4 min. on each side). Transfer to a Crockpot.
- Add half of the bone broth back to the skillet and scrape the bottom with a wooden spatula so all of the brown bits come off. Pour over the beef.
- Make the Italian Seasoning: mix together the Nebraska Star Beef® Signature® SPG seasoning, basil, oregano, thyme, onion powder, sea salt, and pepper.
- Add the seasoning blend to the beef and top with the pepperoncinis and 1/4 cup pepperoncini juice from the jar. Lastly, add the rest of the bone broth.
- Cook on low for 8-10 hours. Shred the beef and add back to the cooker for 15 minutes. Enjoy as is or load it onto a bun with your desired toppings!
Sweet Potato Fries
- Pre-heat the oven to 400° F and line 2 baking sheets with parchment paper.
- Cut the sweet potatoes into 1/4" to 3/8" thick fries.
- Place potatoes into a large mixing bowl and toss with the olive oil. Next, mix the seasonings and give everything another toss.
- Spread out between 2 baking sheets. You want to have a good amount of space between them to ensure even distribution of heat.
- Bake for 20 minutes, then flip and bake until slightly browned (approx. 10-15 min.). For crispier fries, continue baking in 3 min. increments until desired doneness. Eat up!
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