Crock-Pot Shredded Beef Sandwiches

READY IN: 8hrs 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (11 1/2 ounce) jar pepperoncini peppers (I could only find 16oz jar and used it all)
  • 14
    cup water
  • 1 34
    teaspoons dried basil
  • 1 12
    teaspoons garlic powder
  • 1 12
    teaspoons dried oregano
  • 1 14
    teaspoons salt
  • 14
    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)
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DIRECTIONS

  • Drain the peppers, reserve the liquid. Cut off the stems. Set aside.
  • Cut roast into large chunks. I cut mine into thirds and then split those in half.
  • Place 1/3 of the meat into a 5-qt. slow cooker. Add water.
  • In a small bowl, combine the seasonings and sprinkle half over the meat.
  • Layer another 1/3 of the meat on top. Add the onion, Peppers, and Pepper juice.
  • Layer the last 1/3 of meat and cover with remaining seasonings.
  • 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.
  • Cover and cook on low for 8-9hrs or until meat is tender.
  • Once done shred with forks and using a slotted spoon put on rolls.
  • 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.
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