I *Heart* My Kitchen Aid

As some of you may remember back before Christmas a lovely friend was so generous to give me her Kitchen Aid mixer when she upgraded to a new one. I was so incredibly excited b/c I've always wanted one, but it was nothing I could ever excuse buying for myself. Well, since then I've used it quite a few times for various things, but the thing I've found to do w/ it the most? Shredding meat! I'm not kidding! When I first saw the idea on Pinterest I was so intrigued I couldn't wait to try it. And when I did so w/ some chicken and it worked perfectly I was happy to report back to my readers that "It Worked, It Really Did!" Next up on my shredding agenda was either beef or pork. I wanted to make sure this wasn't just a fluke w/ poultry only. Little did I know that I would get my chance so quickly thanks to a Valentine's Day gift from my mom, "Simple 1-2-3 Slow Cooker Recipes." (Gotta love unexpected and useful treats from mom!) This little cookbook is full of great ideas for Crock-Pot meals and I want to try so many of them! But the one I chose to start w/ was purely so I could test this method w/ beef. I'll admit, I was skeptical of it working as well w/ beef as it did w/ chicken, simply b/c beef tends to be tougher and harder to shred, even by hand. But I'm happy to report once again, it worked, it really did!!! This is a great meal to have cook in the Crock-Pot all day while you're at work and be waiting on you when you get home. Add a simple side dish (tomorrow's recipe is a great suggestion!) and dinner is served. Plus, you can look forward to shredding it too! I know, it's the little things. But seriously, shredding meat is SO much fun now!

Spicy Italian Beef
1 boneless beef chuck roast 3-4 lbs.
1 (12oz) jar pepperoncini peppers
1 (14.5 oz) can beef broth
1 (12oz) bottle beer
1 onion, minced
2 TBS Italian seasoning
Provolone Cheese
Sub buns

Trim fast from beef if necessary. Cut into large chunks. Place in Crock-Pot. Drain peppers and pull of stems. Add peppers, broth, beer, onion and seasoning to Crock-Pot. Stir. Cover and cook on LOW 8-10 hours. Remove meat from Crock-Pot and shred. (If using Kitchen Aid-- use with the paddle attachment) Return to cooking liquid to heat through. Place Provolone on bottom of buns. Using a slotted spoon, put warm meat on cheese allowing it to soften a little. Serve w/ extra peppers and sauce on the side, if desired.

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