The name threw me but when I saw the ingredients, I knew I had to make this. I guess you could describe it as a country version of a French Dip.
3 to 4 pounds beef
4 tbsp butter
2 cups beef broth – low sodium
2 springs FRESH rosemary
jar of peperoncini
Heat up a frying pan on medium heat. Melt the butta. Let’s brown the top of the beef.
And the bottom.
Toss the meat into the crockpot. Pour in the broth.
Now add the FRESH rosemary. This recipe has no place for dried. Just spend the extra dollar, it will make all the difference. So, did you get the fresh? You know I plan to harrass until I get my way.
Now for the secret ingredient. Pereroncini. Usually a garnish of some sort, but today it’s what will make this go from a ho-hum crockpot meal, to something that will get your mouth a drooling.
Pour in the whole jar, juice and all. Cook low and slow. At least 8 hours, 10 is even better. Behold, magic.
Keep the crockpot on warm, remove the meat. Shred with 2 forks. This meat will seriously fall apart. This picture is from moving the forks twice!
Once you have shredded all the meat, return to the crockpot to keep warm. Give the ingredients a nice stir. Now eat one of two ways. Scoop into a bowl.
Or shovel into a hoagie.
Then pour on extra juice over the sandwich.
I can jump to the conclusion that someone really liked dinner tonight.
I also can say someone else really wanted to like to dinner tonight, she was just a begging away.
How could we tell this face no?
Please make this. It’s easy and so yummy. Another recipe from you guessed it, Pioneer Woman.