Slow Cooker Italian Beef

I cannot for the life of me remember where I found this recipe. I know it was in one of the many, many cookbooks I checked out of the library, but I just can't remember which one. I think it was in a 'Fix-It-And-Forget-It' book, but I'm not sure. I Googled it, but there were so many different variations of this, and none of them were this particular one.

Either way, this is absolutely amazing. Really. Heath LOVES it. It's our new favorite slow cooker Beef recipe. I'd never even heard of Pepperoncini peppers before making this, but they are GOOD! A little spicy (I think so, but most people wouldn't be bothered by them), but good.

The first time I made this I served it on Hawaiian Bread burger buns, but there's so much juice (you DEFINITELY want to spoon some juice over the meat), that you couldn't pick it up and eat it like a burger...we had to cut it with a fork and knife. This time I still used the Hawaiian Bread (it's my favorite), but I used the small rolls that come in a 12 pack. I sliced three of them in half and spooned some meat and juice over top...YUM! I'm telling you...TRY THIS!! It's absolutely in the top 5 of the best slow cooker recipes I've ever made!

'Slow Cooker Italian Beef'

Source: Some random cookbook from the library

Ingredients

3 lb. Beef Chuck Roast or Sirloin
 1 onion, quartered
 1/2 tsp. Salt
 1/2 tsp. Pepper
 1 can can Beef Broth (14 oz)
 1 pkg. Good Seasons Italian salad dressing
 1 envelope dry Au Jus mix
 1/2 jar Pepperoncini Peppers and juice (from 16 oz jar)

Directions

1. Place meat and the onion in a 5-6 quart slow cooker.
 2. Mix together salt, pepper, broth, salad dressing, and Au Jus mix in a medium bowl. Pour over meat.
 3. Add peppers and juice.
 4. Cover and cook on LOW for 6 to 7 hours.
 5. Remove meat from cooker and slice or shred.
 6. Place meat, peppers, and onions on burger bun or slice of bread for open faced sandwiches.
 7. Ladle juice over top.

***PRINT RECIPE***

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