Slow cookers are amazing, aren't they? Throw stuff in there, forget about it and go about your day doing what you do and come back to some of the most amazing meals ever. I could hug the person who created the crock pot. Cue Jimmy Fallon's Thank You Notes music as we think, "Thank you, slow cooker...".
There's something special about crock pots as we enter into Fall and football season. With the weather cooling off, there's honestly nothing better than a warm meal where the only prep requirement from you most of the time is to chop and dump.
I got this recipe for peperoncini beef from my dad some years ago. When he first told me about it, I was all like, "okay, that's nice." with no intentions of ever making it. But, then he made it for me and Joe one weekend that we were visiting, and we were hooked ever since. It's now one of our all time favorite meals at home. It's just that good.
How good?.. you ask. Well, Joe and I usually buy a quarter beef from a local farmer once a year, and I purposely save the chuck roasts for two recipes - Italian beef and this. It's that good of a recipe that I save our best quality beef for it. Why else is it so awesome? It's literally only three ingredients.
Peperoncini Beef
2-3 lb Beef Chuck Roast
8-10 small Yukon gold potatoes, quartered
1 (16 oz.) jar of sliced peperoncinis
Place your chuck roast, potatoes and the entire jar (including juices) of peperoncinis in the crock pot. Cook on High for 6 hours, Low for 10 hours or until the meat shreds easily and you can easily stick a fork into the potatoes. Done.
This is one meal that I can't help but pick at and eat when I'm trying to put the leftovers away.
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