Italian Drip Beef Sandwiches

Okay, so, the name isn't great. In fact, it's downright weird. But the sandwiches...holy cow, are they delicious! And you can't get easier, either.

Brian, I'm talking to you right now, you need to make this. Mom and dad, I think you will like it a lot (the pepperoncinis don't add any heat, just some tangy-ness), but Brian, it's a perfect one for you to throw in the slow cooker at lunch and have a yummy, beefy dinner waiting for you when you get home. The leftovers freeze well.

Italian Drip Beef

Adapted from Pioneer Woman

Prep Time:

5 Minutes

Cook Time:

6 Hours

Difficulty:

Easy

Servings:

10

 

Ingredients

• 1 whole Beef Chuck Roast, 2.5 To 4 Pounds
• 1 can Beef Broth (14 oz)
• 3 Tablespoons (heaping) Italian Seasoning
• 1 teaspoon Salt
• 1/4 cup Water
• 1/2 jar (16 Oz) Pepperoncini Peppers, With Juice
• Buttered, Toasted Deli Rolls

Preparation Instructions

Combine all ingredients in a slow cooker. Stir lightly to combine seasoning with the liquid.
Cook on high for 5 to 6 hours, or until meat is fork-tender and falling apart. **If meat is not yet tender, return to slow cooker for 30 minute intervals till it's tender!**
With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm over a simmer on the stove.
May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.
Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.

Mom and Dad's Gourmet Mac and Cheese

Adapted from the old Betty Crocker recipe - dad says it's the best ever!

8 oz macaroni, cooked
2 tbsp butter, cut into cubes
1 1/4 cups gouda, cut into 1/2 inch cubes
3/4 tsp salt, divided
1/4 tsp pepper
2 cups milk
paprika for garnish

Preheat oven to 350. Butter a 12x8 baking dish. Place all ingredients except paprika in alternating layers in the dish. Sprinkle with paprika. Bake 40 minutes, or until golden brown on top.

Romanian Garlic Steak Marinade/Crust

This one came from the Raichlen BBQ book that Aim and Josh got me a few years back. This is like a big punch in the face from a garlic clove and I love it!

Coarse salt
Fresh ground pepper
Paprika
Olive Oil
4 to 6 cloves garlic, finely chopped
Dried oregano

Place the steaks in a Tupperware or baking pan. Generously season with salt, pepper and paprika. You are basically making a crust. Most of the seasoning will come off when grilling, so I think the steak just gets it's flavor from osmosis! Drizzle the olive oil on the steaks. I prefer to use less olive oil here, but it does help everything stick. Spread the olive oil with your hands all over the steak. Sprinkle the garlic and oregano on the steaks. Cover with plastic wrap or the Tupperware lid. Let it marinate at least 2 hours. Mmmmmm......garlic punches.