Crockpot Spicy Italian Drip Beef Sandwiches

Happy almost Friday! 

The day before I left for this trip, I spent all day cooking, cleaning, doing laundry, things like that.

Not because my husband can’t do those things, I just wanted to make his life easier. (And let’s be real, he’d never remember to do laundry and the last thing I want is someone upset because they have to wear their brother’s pants to school.)

I had taken the kids to the store last weekend and let them pick out easy foods like Lunchables, pizza rolls, frozen White Castle burgers. Basically my kids are going to be sad when I get home and we get back to our regular eating. 

But yeah, my husband’s sticking with Paleo while I’m gone and I wanted him to have lots of things that just need to be heated up. So I made this spaghetti squash casserole, this chili, and this beef stroganoff. All of those are favorites and I make them pretty much weekly. I also made some Paleo cornbread, a meatloaf you’ll see eventually, and roasted up a bunch of veggies. And finally, I made this.

I love making recipes like this because the meat is totally Paleo, super flavorful, and perfect on top of mashed cauliflower. But then it’s even more delicious on a roll with melty cheese on top! Which is, of course, how I ate it because I am weirdly obsessed with sandwiches right now. 

It was one of those times where I was all, “Okay, I’m just going to have two bites.”

“Orrrr maybe I’ll just have half a sandwich.”

“Welp. I ate it all.”

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Crockpot Spicy Italian Drip Beef Sandwiches

adapted from The Pioneer Woman

Ingredients

• 1 tablespoon olive oil
• 2 1/2 pound chuck roast
• salt and pepper
• 1 cup beef broth
• 1 16 ounce jar Pepperoncinis, with juice
• 1/2 16 ounce jar Hot Cherry Peppers, drained
• 1 cup crushed tomatoes
• 6 rolls
• 6 slices provolone cheese

Instructions

1. Heat olive oil over medium-high heat. Sprinkle salt and pepper on all sides of the chuck roast. Brown the chuck roast in the olive oil on all sides. Transfer to crockpot. Pour beef broth, Peperoncinis and juice, Hot Cherry Peppers, and crushed tomatoes on top of the roast. Cook on low for 8 hours.
2. If you have time, refrigerate for at least a couple hours to allow the fat to harden at the surface. Scrape that off and trash it. (If you don't have time, get rid of the fat that you can and proceed.) Use two forks to shred the meat and return it to the cooking liquid. Heat on the stovetop until hot.
3. To serve, put a pile of meat on bottom of a roll, top with provolone cheese, and the top of the roll. Serve with a small bowl of the cooking liquid to dip.