This is a quick and easy meal to feed a group of people without much prep. If you are like me, it is just great to have leftovers. Feel free to use whatever meat you have. My mom uses beef, while I use venison. I’ve used both steak cuts and roast meat – both tasted great! This recipe comes from my mother, who insists she doesn’t have an actual recipe for it.
4-5 lbs of bottom round (back leg/rump steak)
1 dried Italian salad seasoning packet
1 can of beer
2 green peppers
1/2-1 jar of cut pepperoncini peppers
Slice the onions and green peppers; place half in the bottom of the crock pot. Then place the meat on top of the onions and green peppers.
Mix the Italian seasoning packet with the beer. Pour the mixture on top of the meat. Add half of the pepperoncini liquid to the crockpot.
Add the remainder of the onions and green peppers on top of the meat, along with all of the pepperoncini peppers. (Mom puts them all in, I only use about half.)
Cover crock with foil (helps to keep the meat from drying out and getting a hard crust) and then add the crockpot lid.
Cook on low for 8 hours.
Italian ‘beef’ is best served with a dense bread to soak up the juices without it falling apart. We also add provolone cheese to our sandwiches.