Of course! It’s wonderful to hear that a recipe was such a hit, especially with a range of appetites! While I don’t have the original recipe you used, the description you gave is a fantastic starting point.
The phrase “tore this up” often describes a dish that is incredibly tender, often a slow-cooked or braised meat that falls apart easily. Given that it was “made as directed” and loved by the whole family, it’s likely a classic, crowd-pleasing recipe.
Based on this, here is a full recipe for a dish that perfectly matches your description: Fall-Apart-Tender Italian Beef. This is a quintessential “recipe box” dish that is simple to make and always a winner.
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Fall-Apart-Tender Italian Beef
This recipe produces incredibly flavorful, juicy, and tender beef that literally shreds with a fork. It’s perfect for sandwiches, over mashed potatoes, or with a side of vegetables.
Yields: 8-10 servings
Prep time:15 minutes
Cook time:6-8 hours on Low, or 3-4 hours on High
Ingredients:
· 1 (3-4 pound) beef chuck roast (this is the best cut for shredding)
· 1 packet (0.7 oz) dry Italian salad dressing mix (like Good Seasons)
· 1 (16 oz) jar pepperoncini peppers (with the liquid)
· 1 cup beef broth (or water)
· 4-6 cloves garlic, minced
· 1 large onion, sliced
· 1 teaspoon dried oregano
· Freshly ground black pepper, to taste
· For serving: Crusty rolls or hoagie buns, provolone cheese slices
Instructions:
1. Prep the Roast: Pat the chuck roast dry with paper towels. This will help it brown better. Season both sides generously with black pepper.
2. Sear the Meat (Optional but Recommended): Heat a tablespoon of oil in a large skillet over medium-high heat. Sear the roast for 3-4 minutes per side, until a brown crust forms. This step adds a deep layer of flavor.
3. Combine in Slow Cooker: Place the sliced onions and minced garlic in the bottom of your slow cooker. Place the seared (or raw) roast on top of the onions.
4. Add Flavors: Sprinkle the entire packet of Italian dressing mix and the dried oregano evenly over the roast. Pour in the beef broth. Then, pour the entire jar of pepperoncini peppers, including the liquid, over and around the roast.
5. Slow Cook to Perfection: Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The beef is done when it is extremely tender and easily shreds with a fork.
6. Shred and Serve: Carefully remove the roast from the slow cooker and place it on a large cutting board. Using two forks, shred the meat, discarding any large pieces of fat.
· For a richer sauce: You can skim the excess fat from the liquid in the slow cooker. Return the shredded beef to the liquid and stir to combine.
7. Serve: For sandwiches, pile the shredded beef onto crusty rolls, top with a slice of provolone cheese, and add a few extra pepperoncini peppers if desired. The beef is also delicious served over mashed potatoes, rice, or polenta.
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Helpful Tips & Variations:
· No Slow Cooker? You can make this in a Dutch oven. Follow the same steps, cover with a tight-fitting lid, and braise in a preheated 300°F (150°C) oven for 3-4 hours, or until tender.
· Milder Version: If you’re sensitive to spice, you can use a “mild” pepperoncini brand or reduce the amount to 1/2 a jar. The pepperoncini provide a tangy flavor more than intense heat.
· Au Jus: The liquid in the pot is a delicious au jus. Serve it on the side for dipping sandwiches.
· Make it a Complete Meal: Add chopped carrots and potatoes to the slow cooker during the last 2 hours of cooking for an all-in-one meal.
This recipe is a true classic for a reason. It’s incredibly easy, requires minimal hands-on time, and delivers a spectacular result that pleases a crowd. Enjoy adding it to your recipe box