Okay, so the world's EASIEST supper is opening a pint of ice cream and eating it right out of the container. But this recipe is almost as simple! And everyone will think you slaved over a hot stove for hours cooking up this dish.
Crockpot Italian Beef
One approximately 3 lb beef chuck roast
One 16 oz jar of Pepperoncinis
Place roast in crockpot, and pour jar of pepper rings, juice included, over the top.
Cover and cook on low for 8 hours.
When it's time to eat, break up the beef and stir. You may want to take out any large pieces of fat, depending on how much fat was on the particular cut of the roast. Optional: Sprinkle forehead with water so your family thinks you've been toiling away in the kitchen.
That's it! Get some delicious hoagie rolls from the deli, add a salad, and you're done.
I've never been one to leave my slow cooker on all day while I'm at work, but this is a great dish to make on the weekend and store in the fridge until you're ready to reheat (either on the stove or microwave). It's one of those foods, like stew and lasagna, that gets better the next day.
Admittedly, I was always skeptical of this dish. It sounds like you'd end up with a pot of sour meat and mushy peppers. But the beef comes out tender and perfectly seasoned, and the pepper rings hold just the right amount of firmness. Amazing!
Also I tend to never leave well enough alone - I like to add a bit of minced garlic, a few onions and some freshly ground black pepper to the crock as well. Try your own variations, and post them below in the comments!
~A. Snyder, Keystone Kitchen Staff