Spicy Italian Shredded Beef Sandwiches

Scott's Aunt Wendy gave us this recipe about a year ago and I am just now getting around to making it.   I am so disappointed that I haven't made it sooner. It is SO easy and and SO delicious!  I love anything that I can throw in the slow cooker and forget, but this is one recipe my family raves about!

Ingredients:

• 3-4 lb Roast
• 1 Packet of Italian Dressing Mix
• 8 oz of Beer
• 1 12 oz jar of sliced Pepperocini
• 3 Table spoons of Juice from Pepperocini
• 12 oz of beef broth

Sandwiches

• French Bread or Rolls
• Butter
• Provolone Cheese Slices

Drain Peppers reserving 3 tablespoons of juice.  Place roast in slow cooker.  Combine all ingredients and pour over roast.  Cook on low for about 8 hours.  

Remove meat from slow cooker.  Shred meat with two forks.   

 Place shredded beef back into crock pot with the juices.

Lightly butter the bread and toast on a griddle.  Pile on the Spicy Beef and add a slice of provolone cheese.  I also serve a side bowl of the au jus from slow cooker to dip the sandwich into.  

This recipe was featured in Two Magical Moms March Menu Madness.  Check out the entire menu and try out some of our other YUMMY recipes!

Mouth Watering Pot Roast

For dinner tonight, I am making my husband's favorite- Mouth Watering Pot Roast. I actually think the recipe title is Mississippi Pot Roast, but we call it mouth watering because the flavor is so good our mouths actually water when we think about it!

The best thing about this roast is that it's super easy and since you make it in the slow cooker, you can make it in the morning and forget about it until dinner. You can use a lot of substitutions as well, in fact I'm using one today because I do not have one of the ingredients.

Ingredient List:

• 1.5/2 lb. Chuck Roast
• 1 packet ranch dressing mix
• 1 packet Au Jus (I am out of the Au Jus so I'm substituting for 4 cubes of beef bouillon)
•  3/4 stick of butter (adjust this according to your taste, original recipe calls for entire stick)
•  4 pepperoncinis

One of the most important things I would like to point out is that you DO NOT add any water or broth to this. The beef drippings and butter create enough.

Directions:

1. Put chuck roast in slow cooker
2. Empty ranch packet then Au Jus (or in this case bouillon cubes) on top of beef
3. Put butter on top
4. Place each pepper around the butter
5. Cook on low 6-7 hours until meet is tender.