If you’ve been a reader around here for long, you know that our family LOVES the crockpot! I turn to the crockpot often in the summer because it’s so nice to have a flavorful meal cooking away while we’re enjoying the outdoors. Plus, the kitchen doesn’t get hot.
And we love beef… You just can’t go wrong with fresh, Iowa, farm-raised beef. We make our share of burgers and steaks in the summer, but for Sunday dinner, it’s so nice to come home after church to a meal that is ready. And isn’t it just the best to open the door to a home that smells of savory roast beef? My family gets so excited and happy!
These sandwiches are truly SO easy, SO flavorful, and well, just SO wonderful. The beef only requires three ingredients: a roast, some pepperoncinis (and their juice), and 1 packet of Italian salad dressing seasoning. I popped this in our crock pot right before bed and set it on low.
Then after church, I pulled the beef using two forks, and piled it in some bakery buns. I had some leftover brat buns, which is a great size for our kids, but of course hoagies work well, too. Some of our family members like mozzarella and more pepperonis layered on top, and then to have the sandwich toasted for a few minutes under the broiler. Some like to leave it plain and dunk it in the delicious broth. Some like to do all of the above… you get the picture! It’s a very versatile sandwich.
I almost forgot to talk about the broth! Maybe you’re fancy and call is au jus? 🙂 It is so scrumptious with lots of Italian flavors and just a touch of spice. You’ll love it!
I love to have a make ahead salad waiting in the fridge to go with this meal. Here are a few of our favorites:
And of course, it should be followed by a delicious summer dessert! What’s your favorite? These are mine…
- 1 beef roast
- ½ jar of pepperoncinis (reserve a few for topping, optional)
- ½ C of the juice from the pepperoncinis
- 1 packet Italian Salad Dressing seasoning
- Hoagie buns
- Mozzarella Cheese for topping, optional
- Place the roast in a crockpot. Place the pepperoncinis on top of the roast, and pour the juice around the bottom. Pour the Italian seasoning packet on top of the roast.
- Cook on low for 6-8 hours (or overnight).
- Shred the meat with two forks.
- Makes sandwiches with the hoagie buns, topping with additional pepperoncinis and cheese, if desired. Pop under the broiler for about 3 minutes if you'd like a toasty, melty sandwich.
- Serve with the broth to dip sandwich.
