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Slow Cooker Shredded Beef and Pepperoncini Sandwiches

Course Main Dish
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 6 to 8
Author Janssen Bradshaw

Ingredients

  • 2 pound beef roast
  • Salt and pepper
  • 1 16- oz. jar sliced pepperoncinis undrained
  • 1 tablespoon garlic salt
  • 1 tablespoon onion powder
  • 1 tablespoon white sugar
  • 2 tablespoons dried oregano
  • 1 teaspoon dried basil

To serve

  • Ciabatta sandwich rolls
  • Mayonnaise
  • Thinly sliced provolone cheese
  • Sliced tomatoes
  • Shredded lettuce

Instructions

  1. Generously season your roast with salt and pepper. Place it in the bottom of the crockpot and pour the whole jar of pepperoncinis over it (juice and everything). Add the remaining spices, put the lid on the crock pot and cook on low for 8-10 hours or 4-6 hours on high.
  2. When you're ready to serve dinner, shred the meat with two forks and let it soak in the liquids while you prep everything else.
  3. Turn the broiler onto high. Slice the rolls in half and spread mayonnaise on both halves. Place a slice of provolone on the top half and place all the rolls on a baking sheet. Broil for 2-3 minutes, keeping a close eye on it, until the cheese is bubbling and the rolls are slightly toasted.
  4. Place tomatoes and lettuce on the bottom bun, add the shredded beef, and top with the top bun with cheese on it. Enjoy!

Recipe Notes

(slightly adapted from Our Best Bites)