I found this recipe over at Crockpot365, and Stephanie really nailed it with this one. Oh.my.goodness.
If you are looking for a seriously flavorful and ridiculously easy entree to bring to a tailgate, pot luck, or just to eat with your family, look no further!
This recipe is one of my favorites for both of those reasons. It is bursting with flavor and requires all of 2 ingredients. YES! It really doesn't get much easier.
It is a great OAMC candidate because it's so simple. One of those that you toss into the bag and forget about until you decide to cook it.
And when you DO choose to make it, be prepared for some tantalizing, aromatic smells coming from your crockpot. If you're like me, it will take a considerable amount of self-control to wait the full 8 hours to dig in to this one. :)
Pepperoncini Beef SandwichesIngredients:
2-2.5 lb chuck roast
1 (12-16 oz.) jar banana pepper or pepperoncini rings
1. Trim fat off of roast. Place roast in crockpot. Pour contents of jar over the roast. Cook on low 8 hours. (You probably could cook it on high for about half the time, but for tender, juicy, fall-apart meat, slow and low is the winning combination)
2. Shred meat with two forks. Serve over crusty Italian bread, top with your choice of white cheese (mozzarella, provolone, swiss, pepper jack, whatever you like!... but only if you want to...)
*I like to pour a little of the flavorful juice over the meat too. Some people don't like soggy sandwiches and I totally get that, but if you want extra flavor, give it a try!
**Also, to melt the cheese and make the bread extra crispy, you can broil it in the oven for a minute or two.
For the Freezer:
1. Trim fat off of roast and place in gallon-size freezer bag. Pour contents of jar over roast, seal bag and place in freezer.
2. Place frozen contents of bag in crockpot. Cook on low 8-10 hours. Shred with 2 forks and serve as called for above.
So easy and SO good! I love it! It may be that I've been on a banana pepper kick lately, but still... Try it, it'll be worth it!