Italian Beef
Italian beef with a ’bite’. The secret to this spicy version is cooking the peppers in with the roast instead of serving them on the side. I often stem and seed the peppers and return them to the jar with the juice and refrigerate them overnight. That way, I only have to add everything to the crockpot the next morning and I’m good to go.
Louie’s P & R Italian Beef seasoning mix*
3-5 lb beef chuck roast
1 jar (32 oz) pepperoncini peppers (not the mild ones)stemmed and seeded. Reserve juice (Note the more seeds left with the peppers the ’hotter’ this will be.
Place seasoning mix in crockpot. Stir in 2 cups warm water and juice from peppers. Submerge roast then add peppers around the roast. Cook 8 hours on low.
Remove roast, shred and return to crockpot and cook on low 30 min. (Remove bay leaves if used.)
Serve on sliced hard rolls.
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