Every
once in awhile every now and again, someone in my Twitter
baking/cooking circle will come up with a recipe for us to try and we
all have a go at it. Such was the case with Phyl's Italian Beef in Crockpot.
This was fabulous. FAB U LOUS.
I am not, by any stretch, a lover of spicy food, so I was unsure about this one, but I knew Mark would love it as he loves Italian Beef Sandwiches and he loves spicy food. The pepperoncini peppers are real favorites of his, so I was in when the recipe came around.
This is definitely a keeper and it will be making
frequent appearances for ballgame days. Here's the recipe, by Phyl's
permission, and I did make just a couple of changes, very slight ones.
The recipe gave the option of using an onion, and I definitely knew that
was going in when I saw it listed, and I cut the stems off the peppers when shredding the beef, but that's it, the rest is Phyl's. Thanks, Phyl!
- 3-4 pound chuck roast
- 3-4 cloves garlic, thinly sliced
- 16-ounce jar pepperoncini peppers
- 1 peeled and sliced onion
- Crusty Italian bread
- Trim beef of excess fat and place in slow cooker. Add garlic and entire jar of pepperoncini peppers, juice and all. No need to cut up the peppers; just dump in the whole jar. (Do not be tempted to add more water or broth as that will make it too watery at the end, really just the jar of pepperoncini and the juice in the jar is perfect.)
- Cook on low for 8 to 10 hours, until beef is falling apart tender. Remove beef, shred with two forks, remove any parts that make you go "ewww, yuck" and throw them away, and return the shredded meat to crockpot. (Note: I also cut the stem tops off the pepperoncini at this point and threw them away as I didn't want to eat them). Cook on low for about 30 additional minutes.
- Serve beef, peppers, and juices over thick slices of Italian bread or make sandwiches, top with Provolone, and broil for a few minutes to melt cheese.
