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London Broil onion carrots stalks celery garlic bay leaf water broccoli rabe beef provolone shredded
Viewed: 2 - Published at: a year agoIngredients
- 1 1/2 pounds london broil
- 1 onion quartered
- 2 carrots peeled, cut in half
- 2 stalks celery cut in half
- 5 cloves garlic crushed
- 1 bay leaf
- 1 cup water
- 1 refrigerated pie crust round
- 1/2 bunch broccoli rabe remove some of the stem
- 1 1/2 cups beef prepared shredded
- 3/4 cup provolone shredded
Method
- Into the slow cooker... pour in the water, onion, carrots, celery, garlic and bay leaf. Season the London broil with Italian seasoning and place on top of the veggies.
- Set the slow cooker on low for 5 hours. At the end, remove the bay leaf, I leave the veggies in tact in there. Shred the meat right in the pot and let it soak up all that yummy broth. Now I dare you to not dip your fingers in there and have a taste! ;-)
- Now for the savory crostata! Preheat your oven to 385 degrees.
- Cook the broccoli rabe in boiling salted water until tender. Drain very well, you do not want mud moisture when you put it on the pie dough. I season lightly with salt, pepper and a little garlic powder.
- Get some of that fabulous shredded beef, again draining the liquid.
- Time to assemble! Roll out the dough onto a lined baking sheet. Layer on the shredded cheese, broccoli rabe and the beef leaving a little bit of the edge bare because we are going to fold that up.
- Fold the edges up slightly, the center will still be open. Press the dough together a bit so it stays in place. Bake for 25-30 minutes or until the dough is golden.
