Pepperoncini Beef- crock pot

Pepperoncini Beef
(allrecipes.com)

• 1 (3 pound) beef chuck roast
• 4 cloves garlic, sliced
• 1 (16 ounce) jar pepperoncini

Directions

1. Make small cuts in roast, and insert garlic slices in cuts. Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat.
2. Cover, and cook on Low for 6 to 8 hours.

We enjoyed this beef.  It wasn't too spicy, but it had a definite pepperoncini taste, if you're familiar with those yellow peppers you can put on your sandwich at Subway!  I love 'em.  Anyway, I added sliced onions to the crockpot and we served these in rolls.  

I liked this crock pot roast!

• Slow Cooker Italian Beef
• (allrecipes.com)
• 
  
• 3 cups water
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion salt
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 bay leaf
• 1 (.7 ounce) package dry Italian-style salad dressing mix
• 1 (5 pound) rump roast

Directions

1. Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
2. Place roast in slow cooker, and pour salad dressing mixture over the meat.
3. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

I am not a roast person. Unless it has tons of flavor and can be eaten in rolls! So this recipe fit the bill. It has a lot of flavor, and is great in sandwiches or in its au jus! Fancy, I know.

Beef in your fajitas..

(I'll get a real picture next time)

Mexican Shredded Beef

• 3-4 Lbs. lean roast beef
• 1 pkg. onion soup mix
• 2-3 c. water
• 1 onion, diced
• 1/4 c. butter
• 1/4 c. flour
• 2 c. salsa

1. Lightly sear the roast on all sides.
   
2. Add to crock pot and sprinkle with onion soup mix and add 2 c. water.
   
3. Cook in crock pot on low for 8-9 hours, check every now and then to make sure the liquid remains. (wasn't a problem for me.)
   
4. After meat is cooked, drain juices, keeping about 1-2 cups for the gravy.
   
5. Shred the meat and toss out any excess fat. Saute onion in butter. When onions are clear, add flour and stir until smooth. Add 1-2 c. of the meat drippings, stirring or whisking constantly until it is a gravy-like consistency.
   
6. Return shredded meat to crock pot and add gravy mixture and salsa. Add salt and pepper to taste. Stir and simmer. Meat should be moist and juicy.

We love our mexican nights! It's nice to change it up a bit with chicken, ground beef, and "real" beef. This is a really good recipe for roast, though, and we love it.

Fun with pitas

BBQ Beef or Chicken

• 1 1/2 lbs roast, chopped, or 2 chicken breasts (mine were frozen)
• 1 onion, chopped
• 1 green pepper, chopped (I skipped)
• 6 oz. can tomato sauce
• 1/4 c. brown sugar
• 2 T vinegar
• 1 T. chili powder
• 1 t. salt
• 1 t. Worcestershire sauce
• 1/2 t. dry mustard (I used wet, sorry)

1. Place meat in crock pot.
2. Mix together remaining ingredients and pour over meat.
3. Cook on high for one hour and low for about 8. (I cooked on high for 2 1/2 hours for the chicken and it was done).
4. Shred and mix together.
5. Devour.
   

I prefer making BBQ sauce this way than just throwing already made BBQ in with the meat. This has a more subtle flavor that isn't overpowering. We had it with wheat pitas with cheese and pickles. We would have had tomato too but were out. Very good!