Life has been so crazy the last few weeks that quick and easy meals are the name of the game. My slow cooker is pretty much my best friend right now, and I’m sure that will continue through the holidays.
What do you make on omg-too-busy-to-breath-and-you-want-me-to-cook-dinner-too?! days?
Well, this is a great option.
Minimal ingredients and a very tasty outcome make this recipe a winner. It seriously takes five minutes or less to throw together in the morning and can stand up to being in the slow cooker all day.
Then, you’ll only need about ten minutes to get this on the table – just shred it and throw it on a roll with some cheese. For really busy nights, I serve these with baby carrots and dip along with a bag of chips.
Leftover beef is also awesome over baked potatoes or cauliflower rice!
2 lbs. chuck roast
2 T. Italian seasonings
1 12 oz. jar banana peppers
12 oz. water
Sliced provolone or Swiss cheese, for serving
Hoagie rolls, for serving
Combine all ingredients in a slow cooker and cook on low for 8 hours. Shred before serving.