5 Easy Crockpot Dinners with Just 5 Ingredients

Ingredients

• 2.5 lb Eye of Round Roast (trimmed, fat cap left on for moisture)
• 1 tsp Salt (to taste)
• 1 tsp Black Pepper (freshly ground)
• 1 jar Pickled Pepperoncini (pickled peppers, whole jar (about 12 oz) with liquid)
• 1 packet Italian Dressing Mix (store‑bought Italian seasoning blend)
• 1 cup Beef Broth (low‑sodium)
• 1 loaf Crusty Bread Loaf (Italian or French baguette, sliced for sandwiches)

Instructions

1. Season the Roast

   Pat the roast dry, then rub both sides with 1 tsp salt and 1 tsp black pepper.

   Time: PT5M

2. Add Ingredients

   Place the seasoned roast in the slow cooker. Pour in 1 cup beef broth, sprinkle the Italian dressing mix over the meat, and add the whole jar of pickled pepperoncini (including the liquid).

   Time: PT5M

3. Slow Cook

   Cover and cook on High for 5 hours (or Low for 8 hours) until the meat is fork‑tender.

   Time: PT5H

4. Shred the Beef

   Remove the roast, place on a cutting board and shred with two forks (or pull apart with fingers). Return shredded meat to the cooking liquid and stir to combine.

   Time: PT5M

5. Slice and Toast Bread

   Slice the crusty loaf into sandwich‑size pieces and optionally toast lightly.

   Time: PT2M

6. Assemble Sandwiches

   Spoon generous amounts of the beef and its jus onto each bread slice, top with extra pickled peppers and optional provolone cheese if desired. Serve immediately.

   Time: PT3M

Nutrition Facts

Calories

380

Protein

30g

Carbohydrates

35g

Fat

12g

Fiber

2g