Peppered Beef Sandwiches

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

Constance Smith - Cosmopolitan Cornbread

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.

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Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Course Entrées - Main Dishes

Cuisine American

Servings 5

Calories 431 kcal

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Ingredients

  

1x2x3x

• ▢ 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

Serving: 1cCalories: 431kcalCarbohydrates: 9gProtein: 61gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 10gTrans Fat: 1gCholesterol: 185mgSodium: 994mgFiber: 3gSugar: 3g

If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.

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