Reply to What's your best crock pot recipe that can go for 8+ hours

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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]Italian beef - put a 2-3 lb beef roast in crockpot, add a pack of dried ranch and a jar of pepperocinis. Cook on low 8 - 10 hours. Shred with 2 forks and serve on rolls with sliced mozzarella. Simple and delicious.[/quote]

What liquid do you add to this? Beef broth? [/quote]

Just the liquid from the peppers. Here’s a link - it uses Italian but I like Ranch better. I usually also throw in some crushed garlic and pepper. https://www.bunsinmyoven.com/italian-beef/[/quote]

AKA Mississippi roast https://cooking.nytimes.com/recipes/1017937-mississippi-roast

It really is delicious.[/quote]

I was going to recommend this one, too.  The version we use is called Butter Roast - put sliced potatoes, baby carrots and onions, place roast on top, sprinkle with a packet of ranch and a packet of au jus (we use a half packet of each), put a stick of butter on top of the roast.[/quote]

So do you you all add the liquid from the jar of banana peppers?
From the comments, there are some that say that it makes it too vinegary...  anyone have experience?

[/quote]

I just made it yesterday after reading here. I used a whole packet of Italian dressing seasoning and one packet of brown gravy (what I had on hand) and one jar of whole pepperoncinis drained, plus lots of butter. There was tons of liquid just from the meat after cooking so definitely no need to add the liquid from the peppers.

It was amazing! My 2.8 pound roast was done and tender after about 5 hours on low. Made sandwiches on rolls with provolone cheese melted under the broiler. [/quote]

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