About 6 years ago I had just discovered cooking. I mean I could always make toast and EXPERTLY microwave a hot-dog but I had never really been that in to cooking. When I first started dating Matt, he was the cook. He knew what flavors went well together, how to cook all the meats, and religiously watched Diners, Drive Ins and Dives. His passion and understanding around the subject made me curious and I soon discovered Pinterest recipes, The Pioneer Woman, and the rest is history.
To make a long story long, this shredded beef recipe was one of the first simple and foolproof recipes he taught me. So it’s kinda nostalgic in a funny way. It’s probably the most unromantic dish on the planet but every time he makes it I know it’s done with love. And honestly, if my amateur self could figure it out – you can too!
All the ingredients for this meal were provided in my Hen House Market #LoveLocalBag this week. The meat and veggies are all local and delicious. The Love Local Bag is apart of the Community Supported Agriculture (CSA) program. Click here to learn more about the CSA Love Local Bag and Sign Up!
•2 LBS Rump Roast
•2 packets zesty Italian seasoning
•1 can of beer
•1 jar of pepperoncini peppers
1. Put all ingredients above in slow cooker and cook on high for 4 hours. THATS IT.
2. I served mine over zucchini noodles and roasted tomatoes. Matt serves his on a toasted bun with cheese.
Food Gal Al
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