GINNA PARSONS: Italian beef recipes are resurrected

I learned a long time ago that readers get really upset when I mention a dish in a Cook of the Week article, and then don’t give the recipe.
Folks have been known to record scathing messages on my voice-mail here at the Journal, and then hang up without leaving a name or phone number. Those are always a joy and a lovely way to start a Thursday morning.
This week’s cook, Teresa Shouse of Booneville, mentioned that she was going to prepare Italian beef sandwiches for her “American Idol” friends tonight. Only Teresa didn’t give me the recipe and I didn’t think to ask for it.
Rather than incur someone’s wrath, I searched back over the past couple of years’ worth of Cook of the Week recipes for what I call Italian beef. Teresa mentioned that she was going to use a Crock-Pot to cook the meat because she was going to be short on time today, so I narrowed my search to recipes that use the slow-cooker method.
The first recipe, from Kathleen Nabers, actually came from her grandson’s wife, Amber Campbell. I made this recipe once and it turned out very well. I thought the meat was going to be tough, but my husband chopped it very finely and it was perfect.
The second recipe, from Connie Kelly of New Albany, I’ve never tried, but Kelly said it’s popular in her household, so I’m including it.
The key to both recipes is, of course, the pepperoncini peppers. Don’t be afraid to use them. They’re what gives the beef its zing.

Pepperoncini Beef
(Kathleen Nabers, Baldwyn)
1 (3-pound) chuck roast
4 cloves garlic, chopped
1 (16-ounce) jar pepperoncini peppers

Put roast in a slow cooker. Add garlic and peppers, including the liquid. Cover and cook on low 6 to 8 hours. Serve sliced beef on hoagie rolls with Provolone cheese, onion slices, shredded lettuce and mayonnaise.

Italian Roast
(Connie Kelly, New Albany)
1 beef roast, any cut
12 package Good Seasons Zesty Italian dressing mix
1 envelope onion mushroom soup mix
1 can cream of mushroom soup
12 jar pepperoncini peppers, with half the liquid
Place roast in a Crock-Pot. Add remaining ingredients and cook on low all day.

Ginna Parsons is the Daily Journal’s food/home/ garden editor.

Ginna Parsons/NEMS Daily Journal