Many Santas

We have taken the kids to see Santa every year since Carson was born. Normally we go to the mall and pay the outrageous amount of money just so we can see Santa and have a picture with him. Well, this year was no different except that since we have taken the boys to the mall to see Santa we have run into him all over the place. We now have 5 different pictures with Santa. Here they are:

Italian Beef

I thought I would share a recipe for something my mother-in-law made for Holden's birthday party that everyone was asking me how to make. So here it is.

Italian Beef

This recipe is done best in a large Crockpot ahead of time, shredded, grease removed from juice & then put back in Crockpot with juice & reheated. Can also be done in the oven at slow temp-but I find the Crockpot to be the best! Figure ¼ lb of meat per person and then add just a little to account for fat which you will discard after cooking but adds the flavor.

1-2 large CHUCK ROAST(S) (must be chuck to be tender)

1-2 package(s) of dry Good Seasons Italian Dressing Mix

1-2 package(s) of dry Good Seasons Garlic & Herb Dressing Mix

I small jar to 1 medium jar of whole pepperoncinis

Flour

Take chuck roast and run it through the flour to lightly coat the roast and place in Crockpot. Lay the roasts & sprinkle ½ of each dressing mix on top and lay ½ pepperoncinis on top.When finished I pour ½ the juice from pepperoncinis in crockpot-depending on how spicy you may wish to use all or none and more or less pepperoncinis. The recipe I originally got it from calls for a package of each dressing for about each 3 lb roast. I think this is too much-too salty. I use about ½-3/4 pkg. Experiment and find what fits your tastes.

Cook on low for 10 hours or so or over night works well. Cool a little and then shred with fork on cutting board. You can cut it but shredding is easiest and works best. Take juices from Crockpot and put in bowl in fridge. When cooled grease will rise to top of bowl and I skim off and discard. Put shredded beef back in Crockpot and poor remaining juices over and reheat. It always tastes better reheated or as leftovers. I like the whole pepperoncinis because if people don’t like them they can pick them out.

Great served with good multigrain rolls or bread cut in small sections and I love provel cheese you can also use Provolone, white American, Swiss, whatever you like.

ENJOY!