Italian Drip Beef

This recipe is adapted from one of my favorite cooking inspirations, the Pioneer Woman.  She posted the "Italian Drip Beef" that you make on the stove, so I adapted it for the slow cooker.

So, here's my take on Italian Drip Beef in the slow cooker.

First, gather the ingredients:
2 to 3 Pounds of roasting beef (I usually use a pot roast)
2 cups any broth (or one can) - I usually don't have beef broth on hand, so I use chicken or vegetable
3 heaping tablespoons of Italian Seasoning
1 teaspoon salt (but I skip it if my broth is already seasoned)
1/4 cup water
1 jar of Pepperonicini Peppers, with Juice

Then, get your slow cooker and put the slab of beef in it like so:

 Add the two cups of broth:

 Add three heaping tablespoons of Italian Seasoning:

 Grab your Peperoncini peppers...here's the brand our grocery store carried:

Pour in the juice and anywhere between half to all the peppers.  Jeff and I both really like the cooked peppers, so the whole jar goes in, but it does get a little too spicy for the wee ones, so you may want to reduce the amount you put in the pot:

Then, I take my tablespoon measurer (reducing another utensil I have to wash) and stir around the Italian seasoning so I don't have too much dry seasoning sitting on top of the beef or surface of the broth:

There...all mixed in:

Then cover, and cook on high for about six hours or on low for about ten...

When it's done, it'll look kinda like this:

And then I usually take two forks and just shred it right in the slow cooker.

This goes great with rice and a side of vegetable, or you can put it on a roll or toasted bun and it makes a great sandwich with a slice of cheese on top.

Enjoy!