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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Another Party favourite. Ingredients:
1 11-1/2 oz jar pepperoncinis |
1 boneless chuck roast 3-1/2 lb |
1/4 c beef broth |
2 ts dried basil |
1-1/2 ts garlic powder |
1-1/2 ts dried oregano |
1-1/2 ts salt |
1/4 ts pepper |
1 lg onion sliced & 1/4d |
10 split chicago hard rolls |
Directions:
1. DRAIN PEPPERONCINIS, RESERVING LIQUID. REMOVE AND DISCARD STEMS; SET ASIDE. CUT ROAST INTO LARGE CHUNKS; PLACE 1/3 OF MEAT IN A SLOW COOKER. ADD BEEF BROTH. IN A SMALL BOWL, COMBINE BASIL, GARLIC POWDER, OREGANO, SALT AND PEPPER; SPRINKLE HALF OVER BEEF. LAYER WITH HALF OF THE REMAINING MEAT, THEN ONION, RESERVED PICKLE JUICE AND PEPPER. TOP WITH REMAINING MEAT AND HERB MIXTURE. COVER AND COOK ON LOW 8-9 HOURS OR UNTIL MEAT IS TENDER. SHRED MEAT WITH 2 FORKS. USEING A SLOTTED SPOON SERVE BEEF AND PEPPERS ON ROLL.
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