Italian Beef (Slow Cooker Recipe)
Have you ever returned home from vacation – only to find that you have left your head and heart back at your vacation destination? Yeah, that’s been me for this past week. Luckily, I think I am slowly but surely reclaiming my brain and heart. For me leaving the unpredictable weather of the Midwest, and enjoying the beauty and weather of the Southwest – definitely had me pondering a possible relocation in the near future. From the moment I was back home I started thinking about all the things I love about this region, and near the top of the list would have to be: Food. I think I inherited this love from my grandpa, whose way of giving directions was by the eateries that could be found along the way to the destination. Speaking of which, a lot of my memories of Grandpa are tied to things I love most about the region. So, despite it’s flaws…..the Midwest is my home, and will always beckon me back to it’s comfortable familiarity.
Mmmm….Italian beef…your sloppy juicy goodness is undeniable. Whether topped with ooey gooey cheese, giardiniera, or sweet peppers. You are a Chicago beauty beyond compare. Can you tell Italian beef is a regional favorite of mine? This recipe is so fabulously delicious, it’s great to feed a crowd, and super simple to make. It freezes well, and is a leftover that we actually eat. Now that should tell you something! I hope you enjoy this recipe as much as I do!
1 (3-5 lb) chuck roast
the juice from 1 (16 oz) jar of pepperoncini peppers
1 packet of Italian dressing mix
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon basil
1 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
1 cup water
Place the beef in the bottom of your slow cooker. Season with salt and pepper.
In a bowl combine the dressing mix and other seasonings. Then stir in the water and pepperoncini juice.
Pour over beef in slow cooker.
Cook on low 8-10 hrs or on high 4-6 hrs (or until falling apart)
Remove from the slow cooker and shred. Discarding any fat. Place back into the cooker, and allow to simmer in the juices for 1/2 an hour.
Serve on Italian rolls and enjoy!
*Tip: If you like onions – you can saute about 1/2 a large onion in a little oil, and then add to the beef 1 hr before done.
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