I've been failing you as a food blogger this holiday season, I know. Posts have been more sparse and lacking any seasonal awareness whatsoever (no cookie or candy recipes yet, and we're already 4 days into December?! sigh...). But, I do have an explanation!
No, I'm not pregnant.
But we are MOVING! (Insert hallelujah chorus here.) After almost 2 years in our teeny tiny, impractical, maddening loft apartment, we are moving into our first home!
All that being said, most of our kitchen is completely packed up, and we are cooking just enough to survive as we prepare for the move. And by cooking I mostly mean transferring food from takeout containers to paper plates.
So until we're in our new place, it'll be slower around here, and mainly focused on simple, easy dinner ideas. You do need to eat dinner in between all that holiday baking, right? So, another slow cooker recipe for y'all today! It's supposed to get reeeeeally cold in Dallas by the end of the week (fingers crossed for a snow day!), so meals like this one are exactly what I'm craving. This couldn't be easier to make, and it is soooooo delicious and flavorful.
Crockpot Italian Beef Sandwiches (from Iowa Girl Eats)
makes 6 sandwiches
3 lb. chuck roast
1 envelope Italian salad dressing mix
1 cup pepperoncini pepper slices + splash of juice (plus extra for serving)
1 cup Chicago-Style Italian sandwich mix (I used this one)
2 cups beef broth
shredded provolone cheese
5 hoagie buns (I used pretzel bread hoagies...amaze)
Place chuck roast into the bottom of a crockpot and sprinkle with salad dressing mix. Add peppers and a splash of their juice, sandwich mix, and beef broth. Cover and cook on low for 9 hours. Shred meat with two forks, then cook on low for 1 more hour.
To serve, split buns, then scoop the shredded meat on top. Top with provolone cheese and extra peppers. And enjoy!