Sunday, January 5, 2014

Italian Shredded Beef

Today we are staying inside because Baby, it's cold outside. It is ONLY 1 degree  and tonight -17!  Being stuck inside today isn't such a bad thing because we have a lot of exciting TV to watch.  First off, Green Bay Packers vs 49ers (watching as I type and Packers just scored their first touchdown!!!)  GO PACK!  Then Wisconsin Badger Basketball, GO BADGERS!  Then what  I'm most excited about is Season 4 of Downton Abbey!  It has got to be my favorite series, ever.  It's also a great day to make this Italian Beef.  After smelling this cook in the crockpot all day we could hardly wait.  But wait we did until we got to pile a toasted bun with this flavorful shredded beef and the first (and last) bite was delicious!  
You can find Pepper Rings and Giardiniera in the pickle/olive aisle.  These peppers are both mild so beef isn't spicy, just flavorful.  If someone does want spicy, there is spicy Giardiniera,  just add to the sandwich.      
5 lb Beef Chuck Roast
1 envelope Good Seasons Zesty Italian Salad Dressing Mix
8oz Pepperoncini pepper slices and a splash of juice (plus extra for serving)
8oz Mild Giardiniera  drained (plus extra for serving)
14.5oz can Beef Broth
Provolone Cheese, sliced
Hoagie Rolls, Toasted (a nice hardy roll, not soft as the juice will make the roll soggy)
  1. Place chuck roast into the bottom of a crockpot then sprinkle with Italian dressing mix. Add pepperoncini peppers plus a splash of juice, Giardiniera, and beef broth. Place a lid on top then cook on low for 8 hours, or until meat shreds easily with a fork. Shred (*see note) or chop (removing any visible fat) then place the meat back into the crockpot to keep warm.
  2. Serve on toasted buns topped with provolone cheese slices. Top with additional pepperoncini peppers and Giardiniera, if desired.  
Serve 6
* I like to chop the meat instead of shredding.  I just like the texture better.
 Adapted from Pioneer Woman and Iowa Girl Eats

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