Recipe Quickie: Crock-Pot Italian Beef

Happy Friday! Sorry for the lack of stimulating and image heavy content this week, but I am getting ready for my little sister's Beauty School Dropout Graduation party this weekend! I also have two new couches being delivered today but that's another story (and another blog post).

But I won't leave you empty-handed! It's Friday after all! You absolutely HAVE to make this incredibly easy and delicious Crock-Pot Italian Beef. I love to make this on weeknights, or for big gatherings. Everyone requests it at every picnic, potluck, etc. My mom originally gave me this recipe and of course I tweaked it for our family. Enough chit chat! I present to you:

Ingredients:

Chuck roast
One 16oz jar of peperoncinis
One or two jalapenos (depending on how spicy you like it!)
One pouch of Good Seasons Zesty Italian dressing mix

Get your crock pot out and start with the peperoncini peppers. Empty half of the juice into the bottom of the crock pot. Place your roast in, same side up that was in the packaging. (This isn't that crucial but I like to do it cause this side always looks nicer). :) Start dropping in those peperoncini peppers! Sprinkle some on top of the meat, around the sides, whatever! Just make sure you empty all the juice out over the top of the meat. Now you can tear open that dressing mix and sprinkle evenly over the top of the meat and peppers. Lastly, we will cut up the jalapenos and toss them in. Cook on high for 4 to 6 hours, on low for 6 to 8. Before serving, meat will pull apart. I like to do this and give it a good turn through the juices so the seasoning is well mixed. Serve on hoagie rolls and enjoy!!!

Now my mouth is watering. Gotta run!
Xoxo, Natasha