Spicy Shredded Beef Sandwiches
If you like your shredded beef with a little kick, then this recipe is for you! For an even zestier sandwich, add another jar of jalapenos or use hot peppers instead of the pepperoncinis.
—KRISTEN LANGMEIER FARIBAULT, MN
PREP: 15 MIN. • COOK: 8 HOURS • MAKES: 12 SERVINGS
1 boneless beef chuck roast (4 to 5 pounds)
2 medium onions, coarsely chopped
1 jar (16 ounces) sliced pepperoncini, undrained
1 jar (8 ounces) pickled jalapeno slices, drained
1 bottle (12 ounces) beer or nonalcoholic beer
1 envelope onion soup mix
5 garlic cloves, minced
1/2 teaspoon pepper
12 kaiser rolls, split
12 slices provolone cheese
1. Cut roast in half; place in a 4- or 5-qt. slow cooker. Add the onions, pepperoncini, jalapenos, beer, soup mix, garlic and pepper.
2. Cover and cook on low for 8-10 hours or until meat is tender.
3. Remove meat. Skim fat from cooking liquid. When cool enough to handle, shred meat with two forks and return to slow cooker; heat through. Serve 1/2 cup meat mixture on each roll with a slice of cheese.
NOTE Look for pepperoncinis (pickled peppers) in the pickle and olive section of your grocery store.