I definitely recommend them as a sandwich, but the meat itself is really good. There is a bit of heat from the peppers that Ginger and Elsie complained about.
From Our Best Bites
- 1/2+ tsp. kosher 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
- optional: 1 small packet dry Italian dressing (I used this)
- Crusty sandwich rolls (for sandwiches). I used small ciabatta rolls from Walmart.
- 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 and dressing mix if using. 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.