Slow Cooking Thursday for August 2

Here is a great recipe that makes a delicious sandwich. It would be good with French fries or chips alongside, or a pasta salad or potato salad, and baby carrots. I found this recipe in Cook & Tell (see link in sidebar), my favorite cooking newsletter.

EASY ITALIAN BEEF

A pot roast that will fit in your crockpot
1 envelope dry Italian salad dressing mix*
1 16-ounce jar mild pepper rings (find them in the pickle aisle)
Water if needed

Put the pot roast in the crockpot. Sprinkle with dressing mix. Pour the pepper rings (including all their liquid) over the top. If needed, add water to come halfway up the sides of the roast.

Cover and cook on High for 4 hours; then turn to Low for 2 to 3 hours more. Shred the meat with 2 forks and serve, using a slotted spoon, on crusty rolls.

* I use my own dry Italian dressing mix. I’ve shared this recipe before, but for your convenience am including it here again.

ZESTY ITALIAN DRESSING MIX

1/2 tsp. sugar
1/2 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. each: pepper, oregano, onion powder, garlic powder, sweet red pepper flakes
Pinch of paprika

In a custard cup or small bowl, mix all together. Whirl briefly in a blender if you like a finer texture (I skip this step). Makes the equivalent of 1 packet Italian dressing mix. May double or triple the recipe if you need more than one packet of mix in whatever you’re making.