My Top Picks Slow Cooker

Peppery Italian Beef (Slow Cooker)

Source: Better Homes & Gardens Magazine

Excellent flavor and super easy

Ingredients

  • 3 lb. boneless beef chuck road, trimmed
  • 1 t. garlic-pepper seasoning (sub section below)
  • 14.5 oz. can beef broth
  • 0.7 oz. pkg. Good Seasons dry Italian salad dressing mix
  • 2 t. dried Italian seasoning, crushed
  • 12-16 oz. jar pepperoncini salad peppers, drained and stems removed
  • 9 buns (hoagie or bakery quality hamburger bun)
  • provolone or mozzarella cheese slices, optional
  • Chicago-style Giardiniera - mild (Italian relish), optional or use my homemade Giardiniera recipe

Homemade garlic-pepper seasoning (if you don't have it)

  • 1 t. garlic powder
  • 1 t. course black pepper
  • 1/2 t. brown sugar
  • 1/4 t. cumin
  • 1/4 t. salt
  • 1/4 t. onion powder
  • 1/8 t. paprika
  • 1/4 t. dried parsley

Instructions

Place meat in slow cooker. Sprinkle all sides with garlic-pepper seasoning.

In a medium bowl, whisk together broth, salad dressing mix and Italian seasoning. Pour over meat; top with salad peppers.

Cover and cook on low for 8 hours or until meats starts to fall apart and you are able to shred with forks.

Using a large slotted spoon, remove meat from slow cooker. Shred using two forks.

Strain cooking liquid into a bowl or fat separator. Skim fat from cooking liquid. Return meat and peppers to slow cooker. Stir in enough of the cooking liquid to moisten.

Serve on warm toasted buns with cheese and Giardiniera, if desired.

NOTE: Makes 8 cups meat mixture