Peppered Beef Sandwiches

This is a great crockpot meal for a weeknight. Beef that is infused with peppers and vinegar to create tangy, tender and slightly spicy sandwiches.

Peppered Beef Sandwiches from The Foodie Army Wife

 

To begin, grab a 3 pound chuck roast and sprinkle on both sides with kosher salt and pepper.

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Heat a tablespoon of cooking oil in a large skillet over medium high heat. Place your roast in the skillet and brown on both sides.

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Place the roast in your crockpot. Now grab three banana peppers and set them directly on your stove eye. Keep your tongs handy, and turn them to blacken a bit on each side.

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Mmm…flavor!

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Don’t pay too much attention to the fact that I didn’t do this properly – but split the peppers down the middle and remove the woody center and seeds, then slice it up. Unlike me, who sliced, then had to separate them all. I’ll claim I didn’t have enough coffee that morning. Yeah, that’s it!

Toss those in the crockpot.

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Next toss in 4 or 5 whole, jarred peperoncini peppers.

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Sprinkle in a teaspoon of red pepper flakes, and two teaspoons each of garlic and onion powders.

Pour in a half cup of white vinegar.

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Cover and cook this on low for 8 hours. After it has cooked, simply shred the beef with two forks.

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When you are ready to eat, grab a roll and add some shredded cheese. I used mozzarella.

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Top with some of the shredded beef.

Peppered Beef 3

Peppered Beef

Enjoy!

Peppered Beef 2

Peppered Beef Sandwiches

Peppered Beef Sandwiches

Ingredients

  • 3 lb chuck beef roast
  • 1 tsp kosher salt
  • 1 tsp fresh ground black pepper
  • 1 Tb cooking oil (evoo)
  • 3 banana peppers
  • 4 - 5 jarred pepperoncini peppers
  • 1 tsp red pepper flakes
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1/2 c white vinegar
  • To Serve
  • Rolls and shredded cheese

To begin, rub the salt and pepper on both sides of the chuck roast. Heat a tablespoon of cooking oil in a large skillet over medium high heat. Place your roast in the skillet and brown on both sides. Place the roast in your crockpot. Now grab three banana peppers and set them directly on your stove eye. Keep your tongs handy, and turn them to blacken a bit on each side. Split the peppers down the middle and remove the woody center and seeds, then slice them up. Toss those in the crockpot. Next toss in 4 or 5 whole, jarred pepperoncini peppers. Sprinkle in the red pepper flakes, onion and garlic powders. Pour in the vinegar. Cover and cook this on low for 8 hours. After it has cooked, simply shred the beef with two forks. When you are ready to eat, grab a roll and add some shredded cheese. I used mozzarella. Top with some of the shredded beef.

Enjoy!

http://thefoodiearmywife.com/peppered-beef-sandwiches/

Comments

  1. Joyce says

    I made this recipe once with almost the same ingredients and put a whole jar of peppers into it and wow! Burned our mouths! This makes me want to give it ago again and take it a little easier on the peppers. Thanks! Though we DO love heat!

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