Sunday, October 11, 2009

Mmmm...Italian Beef

It's been a crazy week here in our house, with the boys' birthday on Thursday, Jeff's birthday Friday, and a little fever the kids have been passing around that has required lots of extra holding by Mom & Dad and made sleep a pretty precious commodity.

We haven't had time to do much besides take care of the little ones, so that means it's time for a crock pot recipe. This is a dish we got from one of the many friends and neighbors who brought us a meal after the boys were born. It has since become a go-to meal for us, and fall is the perfect time to make it.

Italian Beef
4-5 pounds of beef chuck roast, sprinkled generously with salt and pepper
2 bay leaves
2 tablespoons Italian seasoning
2 cups of water
1/2 jar of mild banana pepper rings, including the brine

Toss everything in the crock pot and cooked on high for about 5 hours or until tender. Shred the meat and serve on toasted hoagie rolls with a slice of provolone cheese. As a bonus, this dish is even better left over.

Note: Do NOT trim the fat off the roast. You need it for flavor and tenderness. You can remove any fatty pieces when you shred the meat after cooking.

This is a fast and easy dish for your next football party, or any time your house gets crazy. And the men in your life will love it.



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