Meats · Sandwiches

Crock Pot Italian Beef Sandwiches

Italian Beef Sandwiches has been on my to-do list for months. I recently made the beef but altered the recipe to remove the pepperocini spice to accomodate my grandkids. The result was delicious! This sandwich reminds me of a French Dip and more beef broth could be added, or served separately, for a dipping sauce. A side of caramelized onions would take this sandwich over the top. Everyone in the family enjoyed it and the recipe will be in my crowd-pleasing rotation.

Crock Pot Italian Beef Sandwiches

  • 3 lb. chuck roast, trimmed of all visable fat and cut into large chunks
  • 1 envelope Good Seasons Zesty Italian salad dressing mix
  • 1 envelope Ranch Dressing
  • 1 envelope Beef Au Jus seasoning
  • 14.5 oz. can beef broth
  • Provolone cheese slices
  • 8 oz. Giardiniera (Chicago-Style Italian Sandwich Mix), drained (optional)
  • Pepperoncini peppers (optional)
  • Hoagie buns
  1. Add contents of 3 seasoning envelopes into 5.5 – 6 quart crock pot. Add beef broth and stir to combine. Place chuck roast into the bottom of a 5.5 – 6 quart crock pot, then spoon some of the seasoning over the top of the roast. OPTIONAL: If you like more spice, you can add 8 oz. pepperoncini pepper slices and a splash of juice.
  2. Place lid on crockpot and cook on low for 9 hours, or until meat shreds easily with a fork. Shred, then place meat back into crock pot and cook on low for 1 additional hour.
  3. Split bun since in half then scoop the shredded meat on top and add provolone cheese slies. Top or serve separately with additional pepperoncini peppers and Giardiniera, if desired.

Recipe slightly adapted from IowaGirlEats

Czech Heritage and Dishes · Family · Sandwiches

Chlebíčky — Czech Open Faced Sandwiches

Chlebíčky are open-faced sandwiches served in the Czech Republic.  The sandwiches include meat, cheese and vegetables and are meant to be eaten in a few small bites.  Think of them as an appetizer, often served with wine or beer.

Czech hospitality is like a warm hug from your Babicka, or Grandma.  While visiting the Czech Republic and visiting my ancestors villages, we were almost always asked to enter their home and enjoy a treat, be it Chlebíčky, pastry, dandelion tea, or even a little sip (or two) of Slivovice.

Our Colorado Czech/Slovak/Rusyn Genealogy Group used to gather once a quarter (before COVID), often sharing Czech treats.  I made Chlebíčky for one of our potlucks, using recipes from  They are easy to make and you can customize the ingredients to your liking. I’ve included links at the bottom to the recipes as well as a link to more information on the history of these delightful bites!


Czech Spread (vlašský salát) (Recipe follows)
thinly sliced ham
thinly sliced cheese (baby swiss)
hardboiled eggs, sliced
dill pickles, sliced
bell peppers, cut into strips
french bread
cheese for grating

Czech Spread – Vlašský salát

3 small potatoes (13 oz.)
10 mini carrots or 2 medium (4-5oz)
2 pickles (preferably dill pickles)
1 tsp pickle juice
1/2 tsp salt
1 tsp granulated sugar
little bit pepper
1 Tbsp.  yellow mustard
1/3 cup canned peas
4 oz. bologna or ham
1 cup mayo

Open-Faced Sandwiches – Chlebíčky

Family · Family Favorites · My Roots

Tenderloin Sandwiches…just the way Mom used to make

Saturday night dinner at the Smaha Farm often consisted of tenderloin sandwiches, still one of my all-time favorites.  My girls have joined the fan club.  Tenderloin sandwiches are easy to find in restaurants in Iowa but I haven’t seen one on the menu, yet, in Colorado.  In Iowa, the tenderloin is typically twice the size of the bun.  I prefer to keep mine bun size.

Mmmm….sweet Saturday night memories around the kitchen table.


Boneless pork chops, thin
Beaten Egg
Fine bread crumbs (or cracker crumbs)
Canola Oil
Salt & Pepper

  • Remove fat from pork chops.  Pound chops with meat tenderizer until thin (tenderloin).
  • Beat egg(s) and place in separate bowl.  Pour fine bread crumbs, salt and pepper into second bowl.
  • Heat oil in large skillet.
  • Dip each pork tenderloin in egg wash and then in bread crumbs.
  • Place tenderloin in hot oil and brown well on both sides.  When cooked through, remove to plate with paper towels until ready to serve.


Serve on bun with traditional mayonnaise, lettuce and dill pickle slices (or whatever suits your taste).