When I first came across this recipe for pepperoncini beef sandwiches in the slow cooker, I was a bit skeptical. it didn’t seem possible that a meal like this could be cooked that way. I was pleasantly surprised when I realized that it CAN!
Check out what my pals over at A Year Of Slow Cooking had to say about this recipe:
“You must really have lost it this time. You’re trying to tell me that all I have to do is pour a jar of peperoncinis on top of a hunk of beef (and it can even be frozen?!) and it’ll cook all day and the meat will tenderize and shred all on it’s own and I can come home after a long day at work and have a totally delicious meal? Yes.”
It really is that simple, people! Place all of your ingredients into the slow cooker in the morning and have these amazing sandwiches fir dinner. Yum!
Ingredients
2 pounds beef chuck roast (frozen is okay)
1 (16-ounce) jar pepperoncini peppers
optional:
6 ounces Kraft sliced mozzarella or Swiss cheese
6 hamburger buns or French rolls
Instructions
I used a 4-quart slow cooker, because it was already out on the counter top, but a 6-quart would be just fine. Plop the ingredients in, turn to low and let it cook for about 8 hours. When you get home, shred the meat with two large forks and stir. Serve on toasted bread, rolls, or buns with a slice of cheese. If you’re fancy, you can broil your sandwich in the oven for a few seconds to melt the cheese.
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Quick Tip: Since the meat gives off so much of its own juice, the tanginess mellows a lot and the flavor is a slight vinegary heat, but it’s not muted. No need to worry!
Thank you to A Year Of Slow Cooking for this great recipe.
