This is an incredibly easy crockpot recipe that I borrowed from my friend Robin after she served it at a cocktail party. I think I stood by the crockpot the whole evening of her party, making little pulled beef sandwiches, savoring the tangy flavors. The recipe has never failed me. I make it for parties. I make it for dinner. I make it for my family when I’m going to be out of town because the leftovers are as good as the first day. It’s really that good. And easy. This morning I landed in my kitchen at 6:50. I walked out the door at 6:58 with dinner in the crockpot. Five ingredients. Plus rolls. Did I mention that it's super easy?
- 3 pound beef roast, lean cut
- 1 envelope Good Seasons Italian salad dressing mix
- 1/2 tsp dried oregano
- 1 12 oz can or bottle of beer
- 1 jar pepperocini
- soft sandwich rolls
Place roast in crockpot. Pour contents of salad dressing packet over roast. Add oregano and pour beer over the top. Cook for 10 hours on low heat. After 8 hours, remove any fat layer that may have been on your roast and use two forks to shred beef. Add pepperocini, stir, and cook for final 2 hours. Serve on soft rolls.
Note about pepperocini: There is ongoing debate in my family about the merit of pepperocini - in general. As the cook, I tend to win this debate, but have modified the quantity to meet the taste requirements of all of my diners. I buy a smaller jar of pepperocini and then drain about half the juice from it, before adding it to the meat. This seems to work for even the most tender-tongued eaters.