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Italian Beef Sandwiches
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1 jar (11-1/2 ounces) pepperoncinis
1 boneless beef chuck roast (3-1/2 to 4 pounds)
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 to 12 hard rolls, split
Drain pepperoncinis, reserving liquid. Remove and discard stems of peppers; set
peppers aside. Cut roast into large chunks; place a third of the meat in a 5-qt.
slow cooker. Add water. 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. 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.
Yield: 10-12 servings.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |