Italian Beef for Sandwiches

Perfect for game day or just feeding a crowd!

We love entertaining, and we love sports (some of us more than others), and in the fall we put the two together fairly often. I usually throw a batch of chili together, or some sort of hot sandwich, and then have an assortment of hot and cold apps and tasty beverages so people can help themselves and graze during the game. This recipe was passed along to me by a friend, and I tweaked it a tiny bit. You can adjust the amount of pepperoncini juice and peppers to your liking (we like 'em a little spicy).

Italian Beef
3-4 pounds boneless beef chuck roast

1 12 oz. jar sliced (mild) pepperoncini peppers (with the juice - I started with 1/2 the jar of juice)

1/2 medium onion, diced
1/2 c. water
2 tsp. dried basil
1-1/2 tsp. garlic powder or a few cloves of garlic minced
1-1/2 tsp. dried oregano
1-1/4 tsp. salt
1/4 tsp. pepper

To cook right away: put all ingredients in a crock pot. Cover and cook on low until beef is tender, about 6-8 hours. Shred beef. Serve on sandwich rolls or toasted buns. Add some provolone cheese if you like. using Hawaiian rolls for sliders would be great for game day, too.

To freeze: either prep as directed above and then freeze once completely cooled, or toss all of the ingredients in a freezer bag, and freeze for another time. To prepare, let thaw in fridge, and then follow above instructions.

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