Crock-Pot Shredded Beef Sandwiches

Submitted by KinMa

"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."

 

• Ready In: 8hrs 10mins
• Ingredients: 10
• Yields: 10-12 small subs
• Serves: 4-6

ingredients

• 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)

directions

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