If you like your shredded beef with a little kick, then this recipe is for you. For an even zestier version, add another jar of jalapenos or use hot peppers instead of the pepperoncini.
—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 onions, pepperoncini, jalapenos, beer, soup mix, garlic and pepper.
2. Cover and cook on low for 8-10 hours or until the meat is tender.
3. Remove the meat. Skim fat from the cooking liquid. When the meat is cool enough to handle, shred 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 pepperoncini (pickled peppers) in the pickles and olives section of your grocery store.