Sunday, March 21, 2010

Week 29: Italian Beef

I'm working hard to learn how to use my crock pot. This was a success. . . twice. So, I thought I'd share it.

It was a great Sunday meal the first time and a great week night meal the second time.

Italian Beef
Taken from Pioneer Woman

Prep Time: 5 Minutes
Cook Time: 6 Hours
Servings: 10

1 beef chuck roast (2 1/2 to 4 pounds)
1 can (14.5 oz) beef broth
3 Tbsp (heaping) Italian seasoning
1 tsp salt
1/4 C water
1/2 jar (16 Oz) pepperoncini peppers, with juice
buttered, toasted deli rolls
Provolone Cheese, sliced

Combine all ingredients in a crock pot. Stir lightly to combine seasoning with the liquid.

Cover and cook on low for 5 to 6 hours, or until meat is fork-tender and falling apart.

Remove from crock pot. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm over a simmer on the stove.

Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.

Apologies for the hideous picture.

My notes:
Loved this! It made enough for two dinners and froze really well.

1 comment:

  1. Glad to hear you're using your crock pot - I love mine. I do go in spurts with it though. This looks and sounds really good and your notice about freezing it caught my eye.