Saturday, May 12, 2007

Italian Beef Sandwiches, from Gael

Italian Beef Sandwiches, from Gael

Gael made these on the hottest summer day in Seattle (98 degrees!), 7-11-07. They're great on hot days because they don't require an oven, just a crockpot. The meat gets fork-tender in the crockpot and the vinegary peppers give it a wonderful smell and just the right tang. Break up the meat with a fork and put as much as you like on nice crusty buns for yummy sandwiches.

3 pounds boneless beef chuck roast or pot roast
1 package dry Italian dressing mix (1 ounce)
1 cup water
6 ounces (or so) pepperoncini peppers, with liquid from jar

Place roast into a crockpot. Sprinkle meat with dry Italian dressing (I used Good Seasonings,use any kind), Pour in water.

Pour in about 6 ounces pepperoncini peppers including liquid from jar. I buy a 16 ounce jar of the already cut-up ones and keep half the jar for people to put on their sandwiches. You can add more if you want but I find it too vinegary if you add the whole jar.

Cook in crockpot while you go to work or whatever. Time is flexible, depends on how long you're gone. If you're gone 8 or so hours, just put crockpot on low the whole time. If you want it done faster, say 6 hours, put crockpot on high. You don't need to turn the meat or do anything. Your house will smell great and the meat will be easy to break up with a fork when you're ready to serve.

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