It's shredded beef week.

Kitchen Mailbox received a request from Josephine Shaffo of Turtle Creek for a roast beef sandwich recipe: "There was a place in Homestead called Straka's and they made the most fabulous beef sandwiches, no thick gravy, just juices from the meat. Can your readers please help me find a recipe for these sandwiches?"

Kitchen Mailbox received three recipes. They sounded so good we decided to test all three.

The recipe for Shredded Roast Beef Sandwiches was sent by Jo Murray of Morningside: "My family and friends love this crowd-pleaser."

Mary Leitch of McCandless sent the recipe for Savory Beef Sandwiches: "This is a recipe I got from Taste of Home's 2005 prize-winning recipes. It's made in a Crock Pot and no broth or water is needed."

Kathy Lurlano of O'Hara said her recipe, Pulled Beef, "is delicious and easy since it can be made in a slow cooker. The juice is a nice beefy broth. And the recipe can be doubled and freezes well. You can also use a slow cooker liner so there is little clean up!"

Kitchen Mailbox gives all three a thumbs-up.

PG TESTED

• 1 package Lipton Beefy Onion Dry Soup Mix
• 5-pound sirloin tip roast
• 3 cans Campbell's beef condensed consomme, 2 cans were sufficient (10 1/2-ounce cans)
• Sandwich rolls

Preheat oven to 325 degrees. Cut beef in large cubes. Trim fat. Place beef in a roasting pan. Sprinkle dry soup mix over beef, then add 2 cans of consomme. Cover and place in oven. Allow the beef to roast about 1 hour, then begin shredding with a fork. Roast an additional 2 to 3 hours, checking every hour while continuing to shred meat.

Serves about 10 to 12.

Note: We had a difficult time trying to shred this piece of beef. So, we cooked the beef (about 2 hours) then sliced it paper thin and put it back in the roaster to soak up the juice.

PG TESTED

• 4-pound chuck roast
• 1 package Good Seasons Italian dressing mix
• Salt and pepper to taste
• 2 teaspoons garlic powder
• 12 ounces beer, any brand
• Sandwich rolls

Place beef in slow cooker and add dressing mix, salt, pepper, garlic powder, then beer.

Cook 4 hours on high or at least 7 hours on low. When beef is cooked it will pull apart easily with two forks.

Great served with a slice of provolone cheese.

Makes about 10 to 12 sandwiches.

PG TESTED

• 1 boneless chuck roast (3 to 4 pounds) halved
• 1 tablespoon dried minced onion
• 2 teaspoons salt
• 2 teaspoons garlic powder
• 2 teaspoons dried oregano
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon caraway seeds
• 1 teaspoon dried marjoram
• 1 teaspoon celery seed
• 1/4 teaspoon cayenne pepper
• Sandwich rolls

Combine seasonings; rub over roast. Place in a slow cooker. Cover and cook on low for 6 to 8 hours or until meat is tender. Shred with a fork. Serve with rolls.

Makes 8 to 10 servings.

Note: The moisture comes from the roast but if it seems dry add a little water or beef broth.

Robin Thayer of Cranberry had asked: "Any recipe for the fried greens served at the closed Mariani's Pleasure Bar in Cranberry? Another question: Giant Eagle was selling Mariani's marinara sauce. Do you know how I can get that sauce? Are there any stores still selling it?"

We received a response from Susan Tracey of Mt. Lebanon: "The Mariani family business, Mariani's Gourmet Foods, is located in the Strip District at the corner of 31st Street and Penn Avenue. Any of their food products can be purchased there. Their phone number is 412-281-8900."

In addition, Mariani's marinara sauce is available at Giant Eagle, Cranberry, 724-772-1030; M. Cibrone & Sons Bakery, Castle Shannon, 412-885-6200; B&D Deli, Glenshaw, Indiana Township, 412-76 7-4101; Merante's Gifts, Bloomfield 412-682-3370; Sunseri's, Strip District, 412-255-1100.