I’m a paramedic/firefighter, and slow-cooked recipes like this one suit my unpredictable schedule. My husband and children and the hungry bunch at the firehouse love these robust sandwiches that have a little zip.
—KRIS SWIHART PERRYSBURG, OH
PREP: 20 MIN. • COOK: 8 HOURS • MAKES: 12 SERVINGS
1 jar (11 1/2 ounces) pepperoncini
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
12 hard rolls, split
1. Drain the pepperoncini, reserving liquid. Remove and discard stems of the peppers; set the peppers aside. Cut roast into large chunks; place a third of the meat in a 5-qt. slow cooker. Add water.
2. In a small bowl, combine seasonings; sprinkle half over the beef. Layer with half of the remaining meat, then the onion and pepperoncini. Pour the pepperoncini liquid over the top. Add the remaining meat to slow cooker; sprinkle with the remaining seasonings.
3. Cover and cook on low for 8-9 hours or until the beef is tender. Shred meat with two forks. Using a slotted spoon, serve beef and peppers on rolls.
Note: Look for pepperoncini (pickled peppers) in the pickle and olive section of your grocery store.