January 28, 2007 Italian Beef

Easy Tastebud Delights

1.29 Edition (January 28, 2007)

Easy Recipes

45 minutes+

Hi Everyone! I hope you are all having a great Sunday and wonderful weekend. Let's pull out our crockpots today and serve up a meal that will have them thinking you spent all day in the kitchen. Actually you spend very little time preparing this recipe. The crockpot does all the work and makes the house smell so good!

Because this recipe is cooking in the crockpot for such a long time, a tender cut of meat is not required.

Italian Beef

3-4 lb chuck roast 1 tsp. oregano (not ground) 2 tsp. lemon juice 2 whole cloves 5 bay leaves (3-5 depending on size) 1 pkg. dry beefy onion or onion soup mix 3-4 pepperoncini peppers*, just put slits in them Season the roast with season salt, garlic powder and pepper. Put in crockpot with the rest of the ingredients on top of that. Add enough beef broth or water to barely cover the roast. Cook on slow about 12 or 14 hours. The easiest way to shred the meat is with a potato masher. Check for seasoning and then add a couple of dashes of the pepperoncini juice. That is where the spiciness or heat comes from. Serve with Rolls or buns. You can put in the fridge for several hours if you want to get every bit of fat off of it, if desired. Recipe can easily be doubled. Freezes well also.

*also known as Tuscan peppers, sweet Italian peppers, banana peppers, waxed peppers, and golden Greek peppers, is a variety of Capsicum annuum.

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