This is so simple I almost wouldn’t call it a recipe, and it’s great, because if you use enough meat, you get dinner twice.

Slow Cooker Italian Beef

• 1, 2-4 lb flank steak (or chuck roast, or whatever cut of beef you enjoy slow cooked)
• 2.5 c. beef stock or broth
• 3 heaping TB of Italian seasoning blend
• 1/2 of a 16 oz jar of whole pepperoncini peppers, with juice

Instructions:

1. Combine all ingredients in slow cooker. Stir lightly to combine seasoning with the liquid.
2. Cook on low for 6-8 hours, or until meat is tender and shreds easily.
3. Shred meat.
4. Serve on sandwiches, over mashed potatoes, however you like!  I like to serve with mashed potatoes and vegetables the first day I make it, and turn the leftovers into a second dinner with sandwich rolls, grilled peppers and onions and provolone!