Tuesday, June 10, 2014

Bob Beard's (Peperoncini Beef)

Quick reminder: Email updates directly to your inbox if you sign up for them over there --->

Also, I have a recipes page at the top and it has links to all my recipes. Okay! Now moving on...

We make this all the time in my family. One of my older sisters started making this for us and we all quickly put it into our meal rotations because it is good. It is great for a big family meal because it makes a lot of meat for pretty dang cheap. We call it Bob Beard's. The reasoning behind this is because my sister made this for her husband (I am not even sure if he is a huge fan of this dish or not). His name is Bob Beard. It stuck. Well that isn't really his name (or the name he goes by), but that is what this dish morphed in to. Now, whenever we have family dinners and someone says we are having Bob Beard's, well, we all know exactly what we are having. This is a great Sunday dish because you throw it in the slow cooker. I love slow cooker meals for Sunday because after we have gone to church we can come home to a delicious meal with minimal effort.

Get a beef chuck roast, season it with salt, pepper, and Italian seasoning on both sides. Heat up some olive oil in a pan and brown both sides of the roast (you aren't cooking it through, just giving it some extra flavor and color). 

Toss the roast into a slow cooker and pour a jar of peperoncinis on top (juice included). I used the entire 16 oz jar and MJ said it was too spicy for her. Next time I will use half of the jar for her (but I prefer to use the whole thing). I like deli sliced for this recipe because when you shred the meat the peperoncinis mix in really well.

Cook on low for 8 hours. When it is done, shred the meat (it should just fall apart when touched) and place back into the slow cooker to soak up the juices. Serve. 

I served mine with this gorgeous wheat French bread I made. Recipe found HERE. I used just regular minced garlic instead of roasted because that is what I had on hand and didn't feel like roasting. It still tasted great but I would love to try it with the roasted garlic. 

I toasted the bread (no one likes soggy bread and this meat is juicy) and broiled mozzarella on top. 

The next day I had it as leftovers and made a sweet potato bun (use my sweet potato toast recipe but slice it so it is circular) so this version shown here is Whole30 approved. This meat freezes well, is great on salads, sandwiches, or on its own, not to mention full of flavor! Full recipe below.

Peperoncini Beef
2 or more lbs chuck roast (just make sure it fits in your slow cooker)
Italian Seasoning
16 oz. jar deli-sliced peperoncinis

Season roast with salt, pepper, and Italian seasoning on both sides. Heat olive oil in pan and brown roast (only take 3-4 minutes per side or so). Put roast in your slow cooker. Pour peperoncinis over roast (use half if sensitive to heat). Cook on low for 8 hours. Shred when done and place meat back into slow cooker to soak up the juices. Serve. :)

No comments:

Post a Comment

Comments are moderated to avoid spam comments! So if you don't see your comment show up right away, no worries! It will as soon as I approve it.