Crock Pot Italian Roast Beef

This amazing and juicy meat sets the comfort level in my house at least a few times a month. While some call it Mississippi Roast, I stray a little from those basic ingredients. The good thing about this, is that each time I change the recipe slightly and it is just as good as the last time. You can also start with a cheaper cut of meat, that may seem a little tougher in other dishes, once you cook it slow over several hours, it falls apart and is super tender. This meat dish is so versatile because if you love carbs, throw this on a harder roll for a tasty sandwich or eat it like I do, without the bread for low carb meal!

Cooking in the crock pot is one of my favorite things, especially since I work long hours in the office and love that dinner is ready when I am. You can throw this in the pot in about 5 minutes and have very little time in prep later. Here is an excellent crock pot I love that has multiple cooking options.

If you want to make Italian Roast Beef sandwiches, I would recommend a slightly harder french or sub roll. Hot dog or potato rolls to me get soggy too quick and there's nothing worse than super soggy bread when you want to pick up a big helping of meat. You can also throw on your bread a smear of spicy mustard and top with provolone cheese. Then add a small bowl of the sauce from the pot to the side for an extra dip of flavor! Now I'm hungry!!

This is always my basic starting ingredients:

• 1 3-4 lb chuck roast (buy the cheap one!)

• 1 packet Hidden Valley Ranch dry salad dressing & seasoning

• 1/2 jar (16 oz) pepperoncini peppers (I like using the whole peppers but sliced works too)

• 1 can (10.5 oz) beef broth
  

You can stop with the above ingredients or try my extra optional ingredients that I also throw in from time to time, play around and find your favorite (yes I have used ALL of the ingredients before and it was super savory):

• 1 stick of unsalted butter

• 1 Tablespoon Worcestershire sauce

• 1 Tablespoon Better Than Bouillon Roasted Beef Base mixed with 1/2 cup of the above beef broth

Directions:

1. Place the roast into the bottom of a 4-6 quart crock pot

2. In a bowl, combine beef broth, dry ranch seasoning and 1/2 the jar of pepperoncini peppers (including some of the juice). If you are using the optional ingredients, add the Worcestershire sauce and the beef base bouillon.

3. Use as little or as much of the peppers as you like (depending on how spicy you like it).

4. Pour this mixture over the roast. If using the butter, add it now.

5. Cover and cook on low for about 8 hours.

6. Remove roast and shred meat with two forks.

7. Place meat back into the juices.

8. Serve immediately on a plate with a vegetable side or salad for a low carb option, or add to a crusty roll (see my notes above) for a delicious sandwich.

Do you use other ingredients when you make your crock pot roast? Let me know what they are! I live by the Better Than Bouillon paste and recommend it in several recipes.

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