Italian Beef Crock Pot Style

*It's been a busy few weeks around here and I may have slacked off a bit on the blogfront ... never fear, I'm still here, just the little side gig I'm doing at night is taking up a bit of time and this here recipe is the perfect thing for those evenings where I'm busy elsewhere!

 You all picked up that I'm sort of still on a Pantry / Freezer Challenge, right? The fact that we are now a single income household (AGAIN!) and the potential, hopefully soon upcoming sale of the house and move to a much smaller place with only ONE, maybe TWO refrigerator/freezers, I kind of need to be eating down the Pantry and Freezers. Well, I've got this lovely hunk of beef in the guest kitchen freezer taking up a LOT of space ... so why NOT make this really yummy, super easy crock pot recipe! 

I didn't realize this was tied until AFTER I pulled it out of the crockpot!

I've shared this recipe before but it's definitely something to keep on hand as it's so easy, it's not even funny. Just a heads up though, if you do NOT like your food spicy, then do NOT dump the juice in from the pepperoncinis!


 Are you ready to get this super duper, yummy recipe underway? Here's what you need:

3 lbs or so of beef roast, sirloin, whatever you have on hand (never have used ground beef though) ... I had this nice hunk of beef in the freezer
small jar of pepperoncinis (save yourself some work and get the pre-sliced ones - you can find these by the pickles - drain if a bit of you don't like it hot or all) ... I buy mine at Aldis since they are like half the price as regular grocery store ones
1/2 cup or so of beef broth (or you can use water and beef bouillon or cube)
about a tsp of chopped garlic
a tsp of oregano
a tsp of black pepper

Put roast in crock pot. Add all the rest of ingredients (drain the pepperoncinis if you don't want it hot)
Place lid on crock and fire it up. Let it cook 6 to 8 hours. 

Shred beef (when it pulls apart with little effort, that's when I know it's done) and serve on toasted rolls (ciabatti, hoagies, buns, etc.). I most likely will serve mine as a lettuce wrap as that's the way I'm eating right now ;-)

Top with a little juice from the crock pot and if desired, add a piece of provolone cheese ... really, really yummy!

 Now, this is easily a Whole30, Paleo friendly recipe if you are all about that ... just omit the cheese (obviously!) and double check your broth to make sure there's not funky stuff - skip the bouillon cube and go with the real deal in the carton.

 Enjoy!

Looking forward to sharing with some of these GREAT Parties ... go check them out!

*This post may contain affiliate links ... click here to read my disclosure :-)


Comments

  1. Julie's LifestyleThursday, March 31, 2016

    I love crock pot recipes and this sounds really good.
    Thanks for sharing at Cooking and Crafting with J & J.

    ReplyDelete
  2. JessSaturday, April 02, 2016

    Heavenly...this sounds heavenly! :)

    I would love for you to share this with my FB Group: https://www.facebook.com/groups/pluckyrecipescraftstips

    Thanks for joining Cooking and Crafting with J & J!

    ReplyDelete
  3. Miz HelenMonday, April 04, 2016

    Your Italian Beef looks delicious, thanks so much for sharing with us at Full Plate Thursday!
    Miz Helen

    ReplyDelete
  4. SwathiMonday, April 04, 2016

    looks delicious, thanks for sharing with Hearth and soul blog hop, pinning.

    ReplyDelete

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