Italian Beef

This recipe is one that my extended family makes often for birthday parties and large family gatherings, but I'm not sure why I don't think to often include it in our normal rotation. It does make a large crock-pot full of meat, but also reheats easily and is especially convenient during busy weeks. My two little ones are both sick at the moment, so I chose this week to make it as it would make for easy leftovers when my babies could use more of my time. I tend to like my sandwiches a little more on the mild side, so I use the mild pepperocinis in the recipe and give my husband (who prefers the extra spice) a pile of them on the side which he can add to his sandwich. I find this is the easiest way to make sure that everyone is satisfied and can enjoy their meal at their own taste.

Italian Beef

Chuck roast (I use the biggest one I can find at the store-- like I said, it reheats really well!)

1 jar mild pepperocini slices

1 envelope onion soup mix

1 green pepper, sliced

1 large can mushroom pieces

1/2 chopped onion

chopped garlic to taste

Put all ingredients in the crock pot on low. (Do not drain the mushroom pieces or the pepperocinis. You want this liquid to cook the beef in.) After 8 hours, shred the meat with two forks. Continue cooking. Serve in sturdy rolls.

Source: Adele Fine