Mafia Beef …. Recipe below!

This Mezzette Peperoncini is the best choice for pepperoncinis , period .
Using these red bell peppers are imo a better flavor, but you can just chop up a fresh one.
Beef roast, is you get a small one, use half a jar of each peppers and add half that jar of liquid too! It’s flavor will be better!
If you use a slightly bigger roast, use full jars. You’ll have to taste it all after and alter the recipe how you see fit.
I add different veggies according to my own preference, but you can also change that up. You can add carrots and potatoes to make it more of a stew even.

I added a big sweet onion diced, 3 stalks of celery, sliced, this time.
Even dicing a green bell pepper is amazing too.

Seasoning this is also something you can alter. And I never really measure, so you wanna be familiar with how much is not too much, you know?

To this I put about 2 table spooons of the dry beef bullion, about a tablespoon and a half of the garlic powder and onion powder, but you can also throw some chopped fresh garlic in there .
I added about a table soon of the dry Italian herbs, but you can surly chop your own blend of typical herbs like Time, Rosemary, oregano, Basil, and parsley. This a few dashes of black pepper, you won’t need extra salt. Because this will salt it ok…
Take the dry Italian dressing seasoning herb packets. Zesty will work but just a regular Italian is the best. It’s got all that salt and little sugar already in it. I add 1 and a half of the packets to a small roast, and 2 packets to a large.
Again, after you make this one time, you can adjust everything to be more or less. I also throw about a cup of water, sometimes a cup and a half, if I want more juice.

Let it all cook down, when the roast just comes easily apart by just barley putting a fort in it, it’s done. I set mine on high, about 4 hours in I usually see it’s able to shred with a fork easily.

I hope you try this, hope you love it!
And you can absolutely do this with chicken, just adjust for amount of chicken, and obviously use a dry chicken bouillon instead of beef. I suggest using dark and light meat together. I usually do skinless and boneless breasts & thighs.

This is super good just throwing on cheap mini soft hoagie rolls for potluck get together‘s.
Happy Holiday!

by JoyfulHen