Looking for an easy dinner idea that the entire family will love? Duh! Aren’t we all? This is such good one to keep in your back pocket on those busy week nights, yet perfect for company too. I rotate this one in my weekly dinners quite often. It’s also really good the next day in a bowl by itself. Prepare to be asked for this one over and over.
- 3-4 lb beef chuck roast
- 1 packet Good Seasonings Italian Dressing Mix
- 1 16oz jar of Pepperoncini Peppers, just the juice
- 3 cloves of garlic, peeled
- 6-8 crusty hoagie rolls
- 3 green bell peppers, sliced
- 12-16 slices of provolone cheese, optional
- In a medium-size bowl, mix together Good Seasonings packet, plus juice from jar of Pepperoncini Peppers. Whisk together, making sure seasoning mix is well dissolved. Keep remaining peppers from jar to serve on the side.
- Rub garlic on the inside of slow cooker, * I’d DIE with out my All Clad Slow Cooker. BEST purchase ever!* then toss. Place chuck roast in crock pot. Poor seasoning and pepper juice mixture overtop. Cover with lid and cook on HIGH for 6-7 hours.
- During the last hour shred meat with fork. Cover, and continue cooking.
- In a medium size pot boil 6 cups of water, or enough to cover pepper slices. Add peppers and boil for 2-3 minutes, or until tender. After boiling peppers, drain completely and fold in with shredded meat. Sometimes, I would put peppers in with the meat and allow to cook together for 6-7 hours, but what I found was soggy peppers that basically disintegrated before serving. No good. Cooking them separately and then adding them back into the meat, I found works the best.
- Find yourself some good crusty hoagie rolls. I like the ones fresh from the bakery best. The bread often times makes or breaks the sandwich, so make sure you find some good ones. The reason for the crusty type is the meat is very juicy and you’ll find that it will make the bread very soggy if you don’t have something that can stand up to all that liquid.
- Slice your hoagie rolls open. But not completely cut through. *This is the optional part- line the insides with two slices of provolone cheese and warm in a 350° oven for about 3-5 minutes or until cheese is melted. It almost makes like a liner for the bread and keeps the juice from leaking through. Then with tongs fill your hoagie roll with the Italian beef. The juice is so delicious, that you just might want to ladle a small ramekin with it for dipping. Almost like a French dip.
I’m certain these will be a hit. Seriously, so good. Somewhat messy, but that’s the fun of it!