This is a great crockpot meal for a weeknight. Beef that is infused with peppers and vinegar to create tangy, tender, and slightly spicy sandwiches.
To begin, grab a 3 pound chuck roast and sprinkle on both sides with kosher salt and pepper.
Heat a tablespoon of cooking oil in a large skillet over medium high heat. Place your roast in the skillet and brown on both sides.
Place the roast in your crockpot. Now grab three banana peppers and set them directly on your stove eye. Keep your tongs handy and turn them to blacken a bit on each side.
Mmm…flavor!
Don’t pay too much attention to the fact that I didn’t do this properly – but split the peppers down the middle and remove the woody center and seeds then slice it up. Unlike me, who sliced, then had to separate them all. I’ll claim I didn’t have enough coffee that morning. Yeah, that’s it!
Toss those in the crockpot.
Next toss in 4 or 5 whole jarred pepperoncini peppers.
Sprinkle in a teaspoon of red pepper flakes and two teaspoons each of garlic and onion powders.
Pour in a half cup of white vinegar.
Cover and cook this on low for 8 hours. After it has cooked, simply shred the beef with two forks.
When you are ready to eat, grab a roll and add some shredded cheese. I used mozzarella.
Top with some of the shredded beef.
Enjoy!
Peppered Beef Sandwiches
Ingredients
- 3 lb chuck beef roast
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 1 Tb cooking oil, evoo
- 3 banana peppers
- 4 - 5 jarred pepperoncini peppers
- 1 teaspoon red pepper flakes
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1/2 c white vinegar
To Serve
- Rolls and shredded cheese
Instructions
- To begin, rub the salt and pepper on both sides of the chuck roast. Heat a tablespoon of cooking oil in a large skillet over medium high heat.
- Place your roast in the skillet and brown on both sides. Place the roast in your crockpot.
- Now grab three banana peppers and set them directly on your stove eye. Keep your tongs handy and turn them to blacken a bit on each side.
- Split the peppers down the middle and remove the woody center and seeds, then slice them up.
- Toss those in the crockpot. Next toss in 4 or 5 whole jarred pepperoncini peppers. Sprinkle in the red pepper flakes, onion and, garlic powders. Pour in the vinegar.
- Cover and cook this on low for 8 hours.
- After it has cooked, simply shred the beef with two forks.
- When you are ready to eat, grab a roll and add some shredded cheese. I used mozzarella.
- Top with some of the shredded beef.
- Enjoy!
Nutrition
Nutritional information is auto-generated and the accuracy is not guaranteed.
I made this recipe once with almost the same ingredients and put a whole jar of peppers into it and wow! Burned our mouths! This makes me want to give it ago again and take it a little easier on the peppers. Thanks! Though we DO love heat!
Thank you, Constance. This recipe sounds nice and easy. Enjoy the rest of your weekend!