Spicy Italian Beef

I’m a crockpot-aholic these days. The convenience cannot be beat and the recipes are always big enough for leftovers.  Our freezer is getting stocked, which I’m very happy about.  It’s nice having options (besides cereal or take out) when you don’t feel like cooking.

This is a non-crockpot recipe that I adapted, and it turned out really well. The beef absolutely falls apart, and has a nice spice. We served it over brown rice, but it would be delicious over pasta, or turned into a sandwich.  There is practically no prep work, either.  Just dump everything in the crockpot and go about your day.

Spicy Italian Beef

adapted from The Pioneer Woman

  • 2 ½ – 3 lb chuck roast
  • 2 cups beef stock
  • 1 15oz can crushed tomatoes
  • 1 16oz jar pepperoncini, with juice
  • 1 8oz jar hot cherry peppers, drained
  • 1 4 oz jar pimentos
  • Salt and pepper to taste
  • Handful chopped parley
  • Rice or potatoes or noodles for serving

In a crockpot, combine all the ingredients through pimientos.  Make sure the beef is almost entirely submerged.  You can add a little extra stock if necessary.  Set the crockpot for the amount of time that works for you.  I did 10 hours on low while at work.

When the beef is done cooking, shred in the crockpot using tongs; it should easily fall apart.  Taste for seasoning, add salt and pepper as needed.  Serve over rice, mashed potatoes or noodles.  Sprinkle with chopped parsley. 

*You could also use this to make Italian Beef sandwiches on hoagie rolls, as The Pioneer Woman suggested.  Serve the beef using a slotted spoon, to minimize bread sogginess, and top with mozzarella or provolone cheese.

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