Crockpot Round One!

Here in Montana , we skipped fall.  Our first frost this year was snow.  When the weather makes its first nasty turn, something inside me craves slow-cooked food, which to me means crockpot.  There is nothing quite like coming home from a long day to a hot meal and a house that smells amazing.  We intend to do a few posts on crockpots, but we thought we would start with a good one that’s really awesome during tailgate time.

People don’t always think about sandwiches when they think about slow cookers.  That’s really a shame.  Shredded meat sandwiches are awesome, and crockpots are the bee’s knees when it comes to shredded meats.  This week, we are going to make a hot Italian beef sandwich.  It has a spicy, vinegary kick to it that makes it perfect with a beer.  So, let’s dive in to this:


3.5 – 4 Pound beef roast (We use a rump roast.  Buy whatever is cheapest)

1 16oz jar sliced pepperoncini peppers

1 sliced onion

1 cup water

2 Teaspoons Italian seasoning

That’s all this recipe needs.  One thing I really love about crock pot recipes is the simplicity of putting them together.  Try and keep up with all these steps

1.)  Add the sliced onion to the bottom of the crock pot.

2.)  Place the roast on top of the onion.

3.)  Add the jar of peppers, juice and all.

4.)  Add the seasoning.

5.)  Add the water.

6.)  Cook (Use the low setting on your slow cooker.  It will be done after eight hours, but it can go longer.)

When we use the crockpot, we prepare our meal the night before.  It makes the next day a lot easier.  We usually do crockpot meals on weekdays, and on weekdays we usually find ourselves running behind in the morning.  By preparing your meal the night before, you can store it in the fridge overnight.  All you have to do in the morning is pull the pot from the fridge, put it in the cooker thingy, and turn it to low.  When you get home from work, dinner will be ready.

7.)  Remove the meat from the crockpot.  Once it is cool enough to handle, pull it apart.  After you have it all shredded, add it back to the crockpot.

8.)  Take a hearty amount of the meat, and don’t skimp on the juice, and place it on a roll.  All that’s left is eating.

We hope you enjoy this recipe.  It’s one that we modified from a slow-cooker cook book.  If beef isn’t your thing, I suppose you could use chicken or pork.  If the hot Italian spice isn’t your thing, switch in some barbeque sauce and beer (That’s another recipe that you’ll have to wait for).  The point is that you can add some cooking liquid and meet to a crockpot, shred the meat, place it on a bun, and it’ll probably be tasty.  Keep tuning in, because we have barely touched the tip of the crockpot iceberg.  Until then, be well!

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