Crock Pot Conversion

It's 8:00 a.m. It's supposed to snow today. (In fact, it's already an epic storm, a "snowpocalypse" farther down the east coast.) Time to try out my new crock pot!

I missed the original crock pot trend in the 70's and was missing it again this time around until a friend at work got a beautiful new one & passed her gently used one on to me. So with snow in today's forecast I just dumped 5 ingredients into the cooker, turned it on & now I get what it's all about. Could this be easier? I don't think so.

I'm making "drip beef" from the Pioneer Woman.

http://thepioneerwoman.com/cooking/2010/02/drip-beef-two-ways/

These "drip beef" recipes look like French dip and Italian beef sandwiches to me.

I'm going with the Italian-style:

Italian Beef

4 lb. chuck roast

12 oz. jar of pepperoncini (including all the juice)

3-4 T Italian seasoning

28 oz. can of low sodium beef broth

salt & pepper

(I left out the salt because the pepperoncini are salty enough for me.)

Dump it all in the slow cooker & cook on low till the beef falls apart.

Serve on really good Italian rolls. Dip in sauce.

That's it. I get it now. Now I get it. Slow cookers forever!

Looking forward to beef happiness this afternoon. & maybe some snow.