Becasue I Share Recipes when I have Blogger's Block

I have to chuckle a little to myself when I share a recipe here, because I know how to cook approximately four dishes.

1. Ugly chocolate cake

2. Potato casserole

3. Chicken tacos (yes, this counts as cooking)

4. Italian beef sandwiches

Brace yourselves, Outnumbered readers. Because this recipe for Italian beef sandwiches is a tricky one. And this post is sorely lacking in pictures, because it didn't occur to me until after Brandon was knocking back the last of the leftovers that maybe I should post this recipe.

Cast of characters:

2-3 pound roast. Please don't ask me "what cut" of roast. The big square kind without any bones that fits in whatever crock pot you have.

1 packet of dry italian seasoning mix

1 jar of peppercinni peppers, whole or sliced

a couple of cans of beef broth

shredded mozzerella cheese

Step 1: Put roast in crock pot, fat side up.

Step 2: Put italian seasoning on roast

Step 3: Dump jar of peppers, juice and all, on roast

Step 4: Pour just enough broth to cover roast

Step 5: Turn crock pot on high for 5-6 hours, until fork tender

Step 6: Shred beef, and return to crock pot

Step 7: Serve beef (and as much peppers and juice as you want) on your choice of rolls or buns, with lots of shredded mozzerella.

Hot Brandon prepares his sandwich upside-down, putting the top bun, then cheese, then beef on top of the cheese, before topping it with the bottom bun and flipping the whole thing over. He says this keeps the bun from getting soggy from the yummy meat juice. And I usually use a "long" roll, sort of a hoagie bun, but this is what I had on hand and they were just as tasty.

This is a good one to start before church, and then have a yummy lunch to come home too. I've also made it the day before for company, stuck the entire crock pot "pot" in the fridge overnight, and let it reheat in the crock pot the next day. It makes great leftovers, too!