Wednesday, February 24, 2010

Beef Dip Sammy

  • a 3 pound beef chuck roast
  • 1 can of beef broth
  • 2 tablespoons of Italain Seasoning
  • sprinkle of Lawery's
  • sprinkle of black pepper
  • Pepperoncini Peppers - as many as you like, I do like 10
  • Pepperoncini Pepper liquid - like as much as takes up those peppers in the jar
  • whole wheat rolls (hey, let's keep this healthy)
I have a hell of a time measuring. I've said it before. I just don't do it. So, this is all an estimate in my mind of what I do.

Fire up the crock pot. Put sprinkle the roast with the salt and pepper. Put roast in a Low heat crock pot with the broth and Italian Seasoning. Place the pepperonicis around it, and dump in the juice. Cook for a long time - 6 to 8 hours. Tear apart the meat with 2 big forks, and let it go for another 15 minutes or so. Toast up the rolls, and scoop out the meat on a slotted spoon, so the juices run out. Put the juice in a little bowl, and dip away.

I should have taken a picture with the dip, but it was so good I had to eat it right away.