Italian Beef on Potato Sliders

The first time I tried this recipe, it turned out great! And as a slow cooker meat, just add the ingredients and it cooks itself!

For a twist, make sliced potato “sliders!” Add a couple tablespoons of the meat on top of lengthwise sliced, baked potatoes, and you’ve got a new take on Italian Beefs.

Crock Pot Italian Beef

1 1/2 pound chuck roast
1 cup beef stock
1 onion, sliced
1/2 green pepper, sliced
1 tablespoon honey
1 tablespoon garlic powder
1 tablespoon parsley
2 tablespoons oregano
1 teaspoon pepper
1 teaspoon basil
1/2 teaspoon celery salt
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1 bay leaf

Place the roast and vegetables into the bottom of a crock pot. Add the rest of the ingredients and cook for 8 hours on low or 4 hours on high. Remove the bay leaf and shred.

Potato Slices

2-3 russet potatoes, depending on the size
2-3 tablespoons olive oil
1 tablespoon pepper
1 tablespoon salt

Cut length wise and thin and place onto a cookie sheet. Add the olive oil, salt, and pepper and coat them well. Space the slices equal distance apart into the pan and bake at 425 degrees for about 20 minutes and make sure flip halfway through. Set aside.