By Sandi (From CA) on November 13, 2007
Photo by Sandi (From CA)
Photo by Sandi (From CA)
"Three ingredients + almost zero prep + your trusty slow cooker = *RGF*. (Really Good Food.) While there's a tiny kick from the peppers, it's not the eye-watering kind of heat I tend to fear. I got this from allrecipes.com where the author suggests serving the meat and peppers on toasted hoagie rolls with provolone or mozzarella and your choice of condiments. If using cheese, (which would help temper any heat from the peppers), top the roll with the meat, then cheese and zap it in the microwave for a few seconds or, better yet, under the broiler, particularly if you're toasting your rolls there. You could also slap a serving on tortillas with appropriate condiments. (Damn, I'm getting hungry.) Some reviewers add broth and onions to the crock pot, but it really doesn't need it. Let your taste buds be your guide! *** UPDATE *** The other night I mixed some shredded Monterey Jack and this lovely seriously aged Dutch Unie Kaas Robusto, broiled it on the top half of a sesame seed bun until melted, then slapped that puppy on the meat-topped lower half of the bun. I also experimented with a little Cattlemen's (Smokehouse) bbq sauce. And in addition to the slices of garlic inserted into the meat, I put 1/2 of a head of garlic in one of those little drawstring bags and plopped that puppy in the crockpot to cook with the rest of the ingredients. Yum!"
Serving Size: 1 (151 g)
Servings Per Recipe: 12
"This was great! I replaced the cloves of garlic with garlic salt (sad, I know), and cooked everything for 8 hours. Yum!"
"This was great and I love the simplicity! Was packed full of flavor and the crusty roll and provolone took it over the top for us. Will be making this often,"
"This was fantastic and ridiculously easy. I used a 3lb beef chuck roast, I skipped the garlic, seasoned the roast with salt, pepper, and some garlic powder, added a jar of pepperoncini and some carrots, and let her rip. I have one of the crock pots that has a probe so when the probe said it was done (after about 3 hours) the roast, while technically cooked to temperature, was a little tough. I cranked the pot to high and let it go another 2 hours. By the end it was amazing flavored and fall apart tender. We took some crusty baguettes and melted some white american cheese under the broiler and made beef sandwiches using the rendered juice as an "au jus". Heavenly!"
"This was very good, but I am giving it 5 stars for versitility! It was great for sandwiches...and then I used the left overs for shredded beef burritos! I've been looking for a recipe that would stand on it's own for sandwiches, but also blend well as shredded beef for mexican dishes. I've found it! You can control the heat with the type of pepperoncini's you use. So easy to make, great staple!"
"VERY easy. Everyone loved it. We used toasted hamburger buns, and I separated the pepperoncinis from the meat before shredding it (some people ate them on top of the sandwich, others left them off). We then used the excess juice from the Crockpot to dip the sandwiches. SO GOOD."
"You wanna talk about good, this is it! Great in a crusty sub roll!"
"What a great recipe and so darn easy too! I didn't like it as much on a bread roll, much better on a flour tortilla, a little shredded cheese and a dollop of sour cream. I'll be making this often."
"Wow. That's all I have to say. The small amount of heat from the peppers was perfect. I had to bake it in my oven, as I don't have a slow cooker. Maybe it's time to break down and buy one. Thanks for the great recipe!"
"This is so easy and good. My husband loves this!! Thanks so much for an easy yummy meal!"
"I should have reviewed this fantastic recipe the first time I made it. Love it, love it! One of DH's favourites. I add a few things, not to make better, just my obsession to tweak. After inserting the garlic, I salt and pepper liberally. Saute some onion first, remove onion, then brown beef. I dump the onions and the browned beef into my slow cooker, along with the peppers, a splash of beef broth and a splash of red wine and finish off with a sprinkle of oregano. Serve on Kaiser rolls, top with a slice of Provolone and run under the broiler until cheese melts. Wonderful, thanks for posting."
"Fantastic and so easy to make. Sandy, thank you for posting this. I love the ease and fabulous flavor. There is a hint of hot, but not the mouth-burning kind that most people do not like. I served some of the juice, peppers, and meat on a roll with sour cream. Delicioso!"
"This stuff is great.....very good flavor and soooooo easy!!!!! Will make again for sure."
"I was literally shouting at my brothers to keep their grimy paws out of the crock pot while this was cooking. So so SO delicious! My pot runs a little hot so this was easily shreddible after about 5 1/2 hours. We served it with shredded cheddar cheese on hot dog buns, and my brothers are already asking when I'm going to make it again. Thank you so much for posting!"
"WOW!!! This is just amazing! And only 3 ingredients. I used a boneless blade roast as I could not get chuck roast here. Put it in the crockpot before going to town...and when I opened the door...the aroma sent had me salivating! I topped it with some of the chopped peppers and a grating of Grana Padano. DH couldn't get enough....he has asked when I will make it again! Thank you for this great recipe and will be made again and again. Can't wait until the family comes to visit."
"This was wonderful, the meat turned out tender and the spice with the peppers was just the right amount. Even our toddler loved this and asked for more. I served with with cheddar cheese and tortillas to make wraps (less messy!)."
"I used a 3lb. chuck roast from a deer. 12 oz. jar of the peppers. A packet of italian dressing mix. Maybe a cup of water, salt, garlic and onion flakes. Cooked for 10 hours in the crockpot. Took out and shredded the meat,added back to the juice and served it on home made hoagie rolls(From here on zaar) and ultimate jalapeno poppers(From here on zaar) This recipe is outstanding!!! We will make this often!!"
"Made as directed but after eight hours on low the beef was still really tough. I ended up leaving it in over night on low and then it was shreddable. The taste was good once we could eat it."
"I have also made this many times and everyone loves it. Haven't tried it with cheese but I will now. Great food."
"Ihave made this many times and it always turns out fabulous. Super easy."