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    You are in: Home / Recipes / Crock-Pot Shredded Beef Sandwiches Recipe
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    Crock-Pot Shredded Beef Sandwiches

    Crock-Pot Shredded Beef Sandwiches. Photo by KinMa

    1/2 Photos of Crock-Pot Shredded Beef Sandwiches

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    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 10 mins

    10 mins

    8 hrs

    KinMa's Note:

    I've seen quite a few other recipes on here like this one, but they all have Italian dressing in them. Which I was a little weirded out by so I didn't want to use it. I came across this recipe in a Taste Of Home book and figured I'd give it a try. Please note that it IS a spicy meal. If you have a hard time dealing with normal black pepper or mild salsa you probably will not like this. I like mild salsa but too much of it burns my mouth and black pepper bothers me too sometimes. I COULD deal with this (by NOT eating any of the peppers), and I liked it, but it is very spicy to someone like me.

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    Serves: 4-6


    small s ...

    Units: US | Metric

    • 1 (11 1/2 ounce) jar pepperoncini peppers (I could only find 16oz jar and used it all)
    • 1 (3 1/2-4 lb) boneless beef chuck roast
    • 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 ground pepper
    • 1 large onion (sliced and quartered)
    • 10 -12 hard rolls (if you use soft rolls they will get soggy, but you could try toasting them. I use normal sized sub b) or 4 -6 large sub buns (if you use soft rolls they will get soggy, but you could try toasting them. I use normal sized sub b)


    1. 1
      Drain the peppers, reserve the liquid. Cut off the stems. Set aside.
    2. 2
      Cut roast into large chunks. I cut mine into thirds and then split those in half.
    3. 3
      Place 1/3 of the meat into a 5-qt. slow cooker. Add water.
    4. 4
      In a small bowl, combine the seasonings and sprinkle half over the meat.
    5. 5
      Layer another 1/3 of the meat on top. Add the onion, Peppers, and Pepper juice.
    6. 6
      Layer the last 1/3 of meat and cover with remaining seasonings.
    7. 7
      NOTE: I found that my pot was large enough to fit all the slices of meat all on the bottom. I just put 1/2 the spices, all the peppers, onion and pepper juice on top. Then topped it off with the rest of the spices.
    8. 8
      Cover and cook on low for 8-9hrs or until meat is tender.
    9. 9
      Once done shred with forks and using a slotted spoon put on rolls.
    10. 10
      NOTE: If you are using a soft bread, you may want to drain the meat a little more. And for those that can't handle more spice, I wouldn't recommend eating the peppers.

    Ratings & Reviews:


    Nutritional Facts for Crock-Pot Shredded Beef Sandwiches

    Serving Size: 1 (451 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1468.2
    Calories from Fat 755
    Total Fat 83.9 g
    Saturated Fat 32.3 g
    Cholesterol 273.8 mg
    Sodium 2694.1 mg
    Total Carbohydrate 84.3 g
    Dietary Fiber 5.2 g
    Sugars 7.1 g
    Protein 88.4 g

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