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Thursday, November 21, 2013

Tangy Italian Beef

I saw this recipe in the new Cooking Light magazine. I tried it today and it was so good! Of course I didn't follow the directions exactly but what I did worked great, so below is my version.

Chuck Roast 3-4lbs (I buy the Publix Greenwise beef)
1/2 cup white vinegar
1 T onion powder
1 T garlic powder
1/2 paprika
salt and fresh cracked pepper to taste
1/2 jar of whole pepperoncini peppers and the juice (good quality)
2 T olive oil

Into the crock pot add the vinegar, onion powder, garlic powder, paprika, peppers with juice, salt and pepper and turn to low. Heat a skillet and add the olive oil. Season the meat with salt and pepper and light sprinkle with onion power. When the oil is hot add the meat, sear both sides about 4-5 min per side, until a nice crust forms. Add the meat to the crock pot and cover. Cook on low for 7-8 hours. When the meat is fork tender the meat is done.

This the vinegar, pepper and spices waiting for the yummy seared beef.

Seared beef ready to be slow cooked.

After 8 hours in the slow cooker this yummy piece of beef is ready to be shredded and eaten! (just ignore the little whole in the center, I had to taste it :)

I served this two ways. For my husband and kids I bought small dinner rolls (the one from the Publix Bakery) we put mayo on them then the meat, a slice of provolone cheese, topped with banana peppers and they were delicious! The tangy sauce left over from the meat was delicious to dip in, it reminded me of a french dip sauce but with so much flavor! We had it with fresh veggies and sweet potato fries.
I ate the shredded meat over a large green salad, topped with tomatoes, cucumbers, banana peppers and drizzled the tangy sauce on top. It was so good I had to post it tonight!

Hope you all enjoy this as much as we did!

1 comment:

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