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Categories:Viewed: 84 - Published at: 8 years ago
Ingredients
- 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
Method
- Drain the pepperoncini, reserving liquid. Remove and discard stems of peppers; set peppers aside. Cut roast into large chunks; place a third of the meat in a 5-qt. slow cooker. Add water.
- In a small bowl, combine the seasonings; sprinkle half over beef. Layer with half of the remaining meat, then the onion and pepperoncini. Pour pepperoncini liquid over the top. Add remaining meat to slow cooker; sprinkle with remaining seasonings.
- Cover and cook on low until meat is tender, 8-9 hours. Shred beef with two forks. Using a slotted spoon, serve beef and peppers on rolls.
