Mewscaping

Tender and flavorful beef slow-cooked with Italian seasoning and tangy pepperoncini peppers, perfect for making delicious sandwiches.

Ingredients: 3 lbs beef chuck roast, trimmed. 1 packet Italian dressing mix. 1 cup beef broth. 1/2 cup pepperoncini peppers, sliced. 1/4 cup pepperoncini pepper juice. 1 tablespoon Worcestershire sauce. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 6-8 hoagie rolls. Sliced provolone cheese optional.

Instructions: Place beef chuck roast in the slow cooker. In a bowl, mix together Italian dressing mix, beef broth, sliced pepperoncini peppers, pepperoncini pepper juice, Worcestershire sauce, oregano, basil, garlic powder, onion powder, salt, and pepper. Pour the mixture over the beef roast in the slow cooker. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until beef is tender and easily shreds with a fork. Once cooked, shred the beef using two forks and mix it with the juices in the slow cooker. Serve the shredded beef on hoagie rolls, topped with sliced provolone cheese if desired. Use the remaining juices in the slow cooker as a dipping sauce for the sandwiches.

Prep Time: 15 minutes

Cook Time: 480 minutes

A refreshing and aromatic infused water featuring the bright citrus flavor of oranges complemented by the herbaceous notes of fresh basil.

Ingredients: 1 large orange, sliced. 10-12 fresh basil leaves. 1 liter water.

Instructions: In a pitcher, combine the sliced orange and fresh basil leaves. Add water to the pitcher. Allow the mixture to infuse in the refrigerator for at least 2 hours before serving. Serve chilled over ice.

Prep Time: 5 minutes

Cook Time: 0 minutes

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