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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 12 |
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This is a crockpot recipe from TOH Casseroles, Slow Cooker, and Soup cookbook. Ingredients:
1 (11 1/2 ounce) jar pepperoncini peppers |
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 pepper |
1 large onion, sliced and quartered |
10 -12 hard rolls, split |
Directions:
1. Drain pepperoncinis, reserving liquid. Remove and discard stems of peppers; set peppers aside.
2. Cut roast into large chunks; place a third of the meat in a 5 quart slow cooker. Add water.
3. In a small bowl, combine the seasonings; sprinkle half over beef. Layer with half of the remaining meat, then onion, reserved peppers and liquid. Top with remaining meat and herb mixture.
4. Cover and cook on low for 8-9 hours or until meat is tender. Shred beef with two forks. Using a slotted spoon, serve beef and peppers on rolls.
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