- 12
- 20 mins
- 500 mins
Ingredients
- 1 jar (11-1/2 ounces) pepperoncini
- 1 boneless beef chuck roast (3-1/2 to 4 pounds)
- 1/4 cup water
- 1-3/4 teaspoons dried basil
- 1-1/2 teaspoons garlic powder
- 1-1/2 teaspoons dried oregano
- 1-1/4 teaspoons salt
- 1/4 teaspoon pepper
- 1 large onion, sliced and quartered
- 12 hard rolls, split
Preparation
Step 1
Drain the pepperoncini, reserving liquid. Remove and discard stems of peppers; set peppers aside. Cut roast into large chunks; place a third of the meat in a 5-qt. slow cooker. Add water.
In a small bowl, combine the seasonings; sprinkle half over beef. Layer with half of the remaining meat, then the onion and pepperoncini. Pour pepperoncini liquid over the top. Add remaining meat to slow cooker; sprinkle with remaining seasonings.
Cover and cook on low for 8-9 hours or until meat is tender. Shred beef with two forks. Using a slotted spoon, serve beef and peppers on rolls.
Yield: 12 servings.
Editor's Note: Look for pepperoncini (pickled peppers) in the pickle and olive section of your grocery store.
Originally published as Italian Beef Sandwiches in Country Woman
November/December 2001, p31