Wednesday, May 2, 2012

Pepperoncini Beef

Need to feed a crowd?

I made this one for a luncheon for my husband's co-workers - they were my guinea pigs - and it went over well.  I decided to scale back the juice and add some water or broth instead for larger crowds, in case some didn't care for the heat.  You can make this as a freezer meal - either combine all of the ingredients with the roast in a freezer bag, and cook as directed (after thawing in fridge), or cook the meat, and then freeze the meat, and warm it on the stove before serving. 

Pepperoncini Beef

1 (3 lb.) beef chuck roast
1 (16 oz.) jar pepperoncini peppers
4 cloves garlic, minced
1 onion, thinly sliced
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper

Brown the roast if you feel like it, and then put it in your slow cooker.  Cover the roast with the garlic, onions and seasoning.  Add entire contents of the jar of pepperoncini peppers - just use half of the liquid at first (add it all if you like it really hot) and a cup of water or broth over meat.  Cover, and cook on low for 6 to 8 hours.  Shred the meat and serve on rolls with provolone cheese and some of the peppers and onions.

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