Crock Pot Italian Beef

I appreciate all of the prayers and questions regarding my dad. He started radiation this past Thursday to both the brain and the lungs. He is getting around okay,eating well - a little feisty for my mom but I think that is to be expected. We will go see him the week before Easter. My girls need to see their POTTER! :)

Well, this week I remembered a recipe a friend Lisa told me she makes regularly. I tried it years ago but made it too spicy so I was more cautious this time. This Italian Beef was easy and really good. I love the pepperoncinis. We enjoyed it the first night on a toasted French roll with melted cheese. We enjoyed it a 2nd night as a Rice Bowl. Our middle daughter's favorite restaurant here in Omaha is Pepperjax. She is loves the Rice Bowl with rice, meat, green pepper, mild salsa and ranch. AND - I did just that! (pepperoncinis instead of green pepper though)

My friend Lisa that makes this often uses a much bigger roast, at least 2 pkgs of dressing, a jar and a half of pepperoncinis, etc. - just know you can work this to fit your family.

Crock pot Italian Beef

1 3-4 lb roast
1 2 envelopes dry Zesty Italian dressing
1 bottle beer
16 oz jar pepperoncinis

Spray crock pot with cooking spray and add roast. Add dressing and beer. Snip stems off pepperonicins - add to crock pot along with half of the juice. Cook on low 7-8 hours or until tender and can pull apart with a fork. Serve on a toasted bun, top with melted cheese and pop in the oven to melt cheese. Serve au jus! ( My hubby put his melted cheese on bottom - to each his own:)

Rice bowl - cook 1 cup rice rice according to directions. (We prefer Texamati rice) Mix rice with 1/4 cup or so of juice, diced pepperonicinis and shredded beef. Toss. Top with salsa and a drizzle of sour cream. ( can always add beans, black olives, etc.)

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