Slow Cooker Hot Italian Drip Beef

I've determined to deem February the month of the slow cooker. With baby on the way, I'm even more drawn to finding recipes that are not only delicious, but also quick and easy to prepare. Ok...truth...the current, and more important reason I am drawn to slow cooker recipes is because T is often not home at the same time every evening, and slow cookers have the awesome capability to keep dinner warm without drying it out.

I've made this hot Italian drip beef recipe several times after stumbling upon it last fall. It is about as easy as it comes when talking slow cooking, and the flavors are super delicious. T & I both agree it is one of our favorites. We both love the little spicy kick that comes from the peperoncini's. If you do end up with any leftovers, know that the meat reheats perfectly. I also think this would be the perfect meal to make ahead and reheat for a tailgate party or any game day event.

Step One: Gather the ingredients. Not much to this meal!

Step Two: Line your slow cooker, then combine all ingredients together.

Don't forget to use the juice in addition to the peperoncini peppers!

Sprinkle the Italian seasoning and kosher salt over the top.

Mix everything around so that the spices coat all sides.

Step Three: Cover, and set slow cooker to low for 6-8 hours.

Step Four: After 6-8 hours, if you used a rump roast (a leaner cut of meat), go ahead and remove from the slow cooker and thinly slice. If you used a chuck roast (a more marbled cut), you should be able to shred the meat. Return the sliced or shredded meat to the slow cooker to coat with all of those delicious spices before loading up your sandwich.

NOTE: I've tried this recipe with both cuts of meat, and T & I decided we like to have sliced vs. shredded as it doesn't make our sandwiches as soggy with the excess juice. Taste is pretty much the same, so if you prefer shredded vs. sliced, stick to the chuck roast.

Step Five: After shredding or slicing your meat, butter up some fresh hoagie rolls and pop them in the oven to toast. After they are toasted, add the meat and any peperoncini peppers you'd like.

Step Six: Optional. Top with your favorite cheese (T & I prefer pepperjack for a little added kick), and pop back in the oven to melt. Serve with a small bowl of the juice from your slow cooker for dipping.

Recipe from The Pioneer Woman

SLOW COOKER HOT ITALIAN DRIP BEEF | Yield: 8-10 servings | Total Time: 6 hrs.

INGREDIENTS:

1 whole beef chuck or rump roast, 2.5 to 4 lbs
1 can Beef Broth or Beef Consomme
1/2 jar (16 oz.) Peperoncini Peppers, with juice (about 15)
3 Tbsp (heaping) Italian Seasoning
1 tsp kosher salt
1/4 C water
Buttered, toasted deli rolls
Sliced Pepperjack, Mozzarella, Provolone, Havarti (your choice)

DIRECTIONS:

Line slow cooker, and place roast inside. Add beef broth/consomme, peperoncini peppers with juice, Italian seasoning, kosher salt, and water. Give it a stir, then set for 6 hours on low heat.

After 6 hours, slice, or shred meat with two forks, and serve on buttered, toasted deli rolls with a slice of your favorite cheese over top. Get out an extra small bowl if you'd like to dip your sandwich in the juices.

Thats it. Simple. Quick. Easy. Perfecto.

What are your favorite slow cooker recipes? I'd love some new inspiration.