Classic Italian seasoning for use in all your favorite Italian dishes!
Classic Balsamic Vinaigrette
1 tablespoon SMSF Italian Mama
2 teaspoons SMSF VegTastic Voyage
2 tablespoons balsamic vinegar
4 tablespoons extra virgin olive oil
Combine seasonings, balsamic vinegar and olive oil in cruet or container with tight fitting lid. Shake until well combined. Serve immediately or store in refrigerator for up to a week. Allow dressing to come to room temperature before serving as EVOO will solidify in fridge.
Instant Pot Shredded Italian Beef:
This can also be made in a crock pot - follow the same directions, but set slow cooker on low for 9 hours.
2.5-3 pound chuck roast
2 tablespoons olive oil
3 cups water
1 tablespoon "Better than Bouillon" Beef
2 teaspoons SMSF Sassy Salt
2 tablespoons SMSF Italian Mama
2 tablespoons SMSF VegTastic Voyage
1 bay Leaf
Heat IP to sauté, high.
Pat roast dry and cut into 6 pieces. Add 1 T olive oil sear the roast pieces to brown on all sides.
Combine beef paste and water. Set aside.
Combine the SMSF Sassy Salt, Italian Mama and VegTastic Voyage in a small dish. Sprinkle the seasoning mixture evenly over the meat. Add the bay leaf to the pot and pour the water mixture over the meat and seasonings.
Set to 60 minutes of pressure cooking. Once cooking time is done, allow the Instant Pot to natural release for 20 minutes. Quick release the remaining pressure, then shred the meat and discard the fat solids. Add the shred