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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Super Simple Crockpot Pulled Pork

Don’t you hate it when you have four pounds of pork tenderloin in the fridge and you need to use it that day, but it’s raining and you don’t want to go to the grocery store?  Happens to all of us, right? Maybe it’s just me.

This is barely a recipe, more a method for making a very simple, slightly healthier version of pulled pork.  The crockpot does all the work, and using pork tenderloin keeps things much leaner than using a pork butt.  I know it’s not super authentic, but it was delicious and simple and I didn’t have to leave the house!

I served this as sandwiches with coleslaw, and also ate it plan…good both ways, and made for lots of leftovers.

Simple Crockpot Pulled Pork

  • 4 lbs pork tenderloin
  • 1 onion, roughly chopped
  • 1 28oz bottle bbq sauce (I used Sweet Baby Rays)
  • 1 12oz bottle beer (whatever beer you have in the house)
  • 1 tsp each of smoked paprika and garlic powder

Place the onion in the bottom of the crockpot.  Add tenderloins.  Cover with bbq sauce and add spices.  Pour the beer over the whole thing.  Cover, and set the crockpot for 6 hours.  When time is up, you should be able to shred the pork easily with a pair of tongs.