Slow Cooker Italian Beef for Sandwiches (or not!)

Servings: 8

It's early September, but here in coastal North Carolina, it's still really to hot & humid to use our gas grill on the deck... and it's too hot to use the oven ... and it's too hot to slave over a hot gas cook top, so I put my favorite of all kitchen appliances to work for dinner!  Being in the mood for the Italian version of a Philly cheese steak sandwich, here's what I concocted with ingredients that I had on hand.  You can make this without the veggies if you prefer, but I had a two pound package of those adorable mini (or baby) sweet peppers so I included about a pound of the peppers.  The outcome was deliciously yummy!  The leftovers are great too.  We easily got two meals out of this:  one time we made sandwiches and one time I served it over rice with veggie side dishes.  I like versatile! And easy!

 

1 3-pound (or so) boneless chuck roast, cut in half

1 pound sweet bell peppers or those cute mini bell peppers,

    Washed, seeded, and cut into strips

1 large sweet (Vidalia) onion, halved & sliced

1 package Good Seasons dry Italian dressing mix

1 package dry Beefy Onion soup mix

1 cup Guinness beer (or your favorite dark beer)

1 Tablespoon balsamic vinegar

Fresh ground pepper to taste

Spray slow cooker with cooking spray.  Place peppers & onions in slow cooker and top with beef. 

Sprinkle dry Italian dressing mix and beefy onion soup mix over roast.

Pour beef and vinegar over the roast and veggies.

Cook on low for 8 to 9 hours, until it’s easy to shred. 

Shred the beef with two large serving forks (or a serving knife & fork) and cook for an additional hour.

Add fresh ground pepper to taste. 

Serve hot over toasted hoagie rolls with provolone cheese!

It’s also excellent served over rice.  All you have to do is add a side salad and dinner is served!