Days at the beach. The tic-tic-tic of sprinklers. Summer camp. Swimming lessons. Hot dog roasts. Water skiing. Weekend camping trips. Lightening bugs. Day trips. Thunderstorms. Rainy afternoons. Too-hot-to-go-outside afternoons. 4th of July parades. Fireworks. Bar b ques. Sleepovers. Hectic days. Lazy days. Our-house-is-packed-with-friends days.
It’s all coming.
It’s just around the corner.
Summer is almost here.
My little-cooking-self is doing a childish, bouncy, mini-clap (with required squeal) that I now have the recipe for this easier-than-ever slow cooked beef.
My heart-friend M.K. brought this to our family when the Babes was born.
We devoured it like wild animals.
And then we started craving it like wild animals.
I swear my husband had dreams about it.
And oh, Mama! When I figured out how easy it is???
“Holy Hannah!”. . . as my little sis would say.
This is a dream dish.
No pre-cooking required.
Meat, water, seasonings into the slow cooker in the morning.
Off to the beach, the pool, Grandma’s house, the living room for a ridiculously long movie marathon (*sigh*. . . oh how I sometimes dream of you, Elusive Movie Marathon. . . . ).
Return home to fork-tender beef.
Shred it quick, and dump in a jar of zingy banana peppers before you shower the kids and scramble them into jammies.
Let it heat back up while you throw in a load of beach towels.
Cue tonight’s cinema showing, (I will get you somehow, movie marathon!) slice the rolls. Pull out the veggie sticks and lay down the picnic blanket, and. . . dish.
Mouth watering supper in minutes.
It’s not your typical summer-time cooking, but keep it in the back of your mind – it really should be.
Because it’s close to effortless – which, in my book, is perfect summer-time cooking.
Slow Cooked Italian-Style Sirloin With Yellow Peppers
4 pounds sirloin tip roast, cut in half (I couldn’t find “sirloin tip roast specifically last time, so I used 2 thick cut sirloin steaks that together equaled 4 pounds. It was more expensive – but man, oh MAN!! Dee-lish!)
2 envelopes dry Italian salad dressing mix
2 cups water
1 (16 ounce) Jar of yellow pepper rings, juice included.
Place meat in slow cooker. In a bowl or large measuring cup, combine water and Italian dressing mix. Pour over meat. Cook on low for 8 hours. After 8 hours, remove meat from slow cooker and shred it with a fork. Add shredded meat back to slow cooker, add the jar of yellow peppers – juice and all – to the meat, cover, and reheat for a few minutes. Serve over toasted rolls with a little side of “Au Jus”.
Source: My sweet friend M.K., who thinks she got it from Taste of Home.