Our Recipes
Beef & Pork | 1 jar ( 11-1/2 ounces) pepperoncinis
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 Tsp pepper
10 to 12 hard rolls split
Drain pepperoncinis, reserving liquid. Remove and discard stems of
peppers; set peppers aside. Cut roast into large chunks; place a third
of meat in a 5-qt. slow cooker. Add water.
In a small bowl,
combine the basil, garlic powder, oregano, salt and pepper; sprinkle
half over beef. Layer with half of the remaining meat, then reserved
peppers and liquid. Top with remaining meat and herb mixture.
Cover and cook on low for 8-9 hours or until meat is tender. Shred beef
with two forks. Using a slotted spoon, serve beef and peppers on rolls.
Yield: 10-12 servings. |