Did you know that coffee creamer is friggin amazing? Because it is.
I usually just put some milk in my coffee, but I decided to go all out and get coffee creamer this past weekend. Best. Decision. Ever. In other words, I’ve been drinking coffee much more than usual these past few days. French Vanilla cream for the win!
Between my 2 huge mugfuls of coffee today, I was able to make myself do a little workout.
I have not been in the workout mood today, so I just spent about 10 minutes working up a sweat through my Feel the Burn Ab Circuit—10 minutes is better than no minutes! It’s actually quite amazing how good of a workout you can get in when you focus on form and take your time with moves. My core was on fire!
Okay, now for the real reason for this post: an Italian Beef recipe.
Starting dinner in the a.m. is kind of awesome in my opinion. Throwing it in the crockpot makes life so much easier. Cooking meat, especially, tends to result in a fantastic meal thanks to the slow cooking. That’s exactly what happened with the following Italian Beef recipe.
(Adapted from this recipe.)
1 1/2 c beef broth
1/2 t pepper
1/2 t dried oregano
1/2 t dried basil
1/2 t onion powder
1/2 t dried parsley
1/2 t garlic powder
1 bay leaf
1 pkg dry Italian salad dressing mix
2.5 lb chuck roast (trim the fat off)
1. Combine broth and all seasonings in a saucepan. Stir well, and bring to a boil.
2. Put meat in crockpot, and pour dressing mixture on top.
3. Cover, and cook on low for 10-12 hours or on high for 4-5 hours.
4. *Remove bay leaf, and shred meat an hour or so before serving.
Don’t let the poor picture quality turn you off to this recipe. This Italian Beef was really good served on a hoagie bun with Provolone cheese melted on top.
This Italian Beef recipe will definitely be made again in this house! Hope you find it just as enjoyable.
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