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Who am I? Wife. Mother of 2. "Newbie" to fitness. Personal Trainer-in-training. Lover of health. Fitness. Religion. Family. Gluten and refined sugar intolerant. Welcome to my journey. Learn with me.

Thursday, July 14, 2011

Pepperoncini Beef Sandwiches

OH.MY.YUM!!!! I must say that even writing about these sandwiches is making me want to make them again for dinner tonight even though we just had them. This recipe is so easy to make with so few ingredients that it is almost a crime that it is also SOOO good. I honestly can't wait to make this one again. I have another roast in my freezer waiting to be used for a different recipe but I may just have to postpone that one and have some more of these delicious sandwiches!

If you are afraid of the spice factor here you really shouldn't be (unless you are a major spice wimp). Pepperoncinis are mild peppers and the flavor is more tangy than spicy. This is the spice label on the pepperoncini bottle:

The pictures and recipe are courtesy of Our Best Bites (LOVE THEM!) and can be found at this site here: http://www.ourbestbites.com/2011/06/pepperoncini-beef-sandwiches/

 Pepperoncini Beef Sandwiches
Recipe adapted by Our Best Bites from Allrecipes

1/2+ tsp. kosher salt (you really could use normal salt...)
1/2+ tsp. freshly ground black pepper
2 tablespoons of olive or cooking oil
3 lb. beef roast, trimmed of excess fat
4-5 cloves garlic, minced or pressed
1 16-oz. jar sliced pepperoncinis, undrained
Crusty sandwich rolls (for sandwiches)
Sliced provolone cheese (for sandwiches)

Heat oil in a pot or high-sided skillet over high heat. While the oil is heating, combine the salt and pepper and rub it into the meat. Add more if necessary. When the oil is hot, sear the roast on all sides so the outsides of it is browned and a little crispy. Transfer the roast to a slow cooker and add the minced garlic and the entire jar of pepperoncinis. If possible, cook on high until the liquid comes to a boil and then turn it to low and cook until the roast shreds easily with a fork, for a total cooking time of about 6-8 hours. If not possible, cook on low for 8-10 hours or until the beef is fork tender. 

For sandwiches, slice the rolls and spread lightly with mayonnaise and then top with the shredded beef. Add a slice of provolone cheese and then place under the broiler for 1-3 minutes or until the bread is toasted and the cheese is melted. Serve immediately. Makes 12 large sandwiches.

*In our slow cooker we cooked our FOUR pound roast on high for 1 hour and then on low for 5 hours. It was PERFECT in tenderness and shred-ability. Make sure you experiment with the cooking time to find out what works best for your slow cooker - unfortunately they are all a bit different.

*I would recommend toasting the rolls first all by themselves. Then place mayo, beef and cheese on one side and set the other half to the side. Broil until the cheese is melted. If you do it this way you will have 2 toasty sides instead of one toasty side and one soggier side.

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