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| Slow Cooker Italian Beef Sandwiches |
It’s back to school season! I noticed school supply stuff
popping up at Target immediately after the Fourth of July and most of my teacher friends are already back at it. I know how crazy this time of year gets.
Long gone are the endless summer nights where you might finally come inside at
8 pm and decide some homegrown tomatoes and ice cream cones will suffice for
dinner. It’s back to routine and schedules and family dinner.
Just because the rest of your life is getting more
complicated, doesn’t mean dinner has to. This meal is so easy it’ll leave you
plenty of time to help with homework, pick the kids up from soccer practice,
and still make time for the host of new shows waiting on your DVR. It is simply
a matter of throwing a few ingredients in your slow cooker, setting it on low,
and then coming back at the end of the day when you’re ready to eat. Serve the
meat in your bread / rolls of choice with a simple salad and dinner is served!
Better yet, do as I did and make a bigger roast than you need and freeze the
leftovers so all you have to do is thaw and reheat another night!
Two Years Ago: Green Bean and Prosciutto Salad Bundles and Hot Caprese Dip
Three Years Ago: No Bake Orange Creamsicle Cheesecake and Chocolate Peanut Butter Granola Balls
Four Years Ago: Snickerdoodle Blondies
Ingredients:
-1/2 cup sugar
-1 cup red wine vinegar
-1/2 cup canola oil
-1/2 cup water
-1 tsp kosher salt
-1 tsp minced garlic
-1 jar pepperoncini's (juice included)
-3-5 lbs top round roast
Directions:
1. Combine all ingredients in a gallon-sized ziploc bag. Marinate in the fridge overnight.
2. The next day, place the entire contents of the bag in a slow cooker. Cook on low for 8 hours or until cooked and tender. Shred with two forks and serve on hoagie or dollar rolls.
from my sister-in-law, Erin
