Crock-Pot Shredded Beef Sandwiches Recipe

Name: Crock-Pot Shredded Beef Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (11 1/2 ounce) jar pepperoncini peppers (I could only find 16oz jar and used it all); 1 (3 1/2-4 lb) boneless beef chuck roast; 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 ground pepper; 1 large onion (sliced and quartered); 10 -12 hard rolls (if you use soft rolls they will get soggy, but you could try toasting them. I use normal sized sub b) or 4 -6 large sub buns (if you use soft rolls they will get soggy, but you c…

Servings: persons

1 (11 1/2 ounce) jar pepperoncini peppers (I could only find 16oz jar and used it all)
1 (3 1/2-4 lb) boneless beef chuck roast
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 ground pepper
1 large onion (sliced and quartered)
10 -12 hard rolls (if you use soft rolls they will get soggy, but you could try toasting them. I use normal sized sub b) or 4 -6 large sub buns (if you use soft rolls they will get soggy, but you could try toasting them. I use normal sized sub b)

1
Drain the peppers, reserve the liquid. Cut off the stems. Set aside.
2
Cut roast into large chunks. I cut mine into thirds and then split those in half.
3
Place 1/3 of the meat into a 5-qt. slow cooker. Add water.
4
In a small bowl, combine the seasonings and sprinkle half over the meat.
5
Layer another 1/3 of the meat on top. Add the onion, Peppers, and Pepper juice.
6
Layer the last 1/3 of meat and cover with remaining seasonings.
7
NOTE: I found that my pot was large enough to fit all the slices of meat all on the bottom. I just put 1/2 the spices, all the peppers, onion and pepper juice on top. Then topped it off with the rest of the spices.
8
Cover and cook on low for 8-9hrs or until meat is tender.
9
Once done shred with forks and using a slotted spoon put on rolls.
10
NOTE: If you are using a soft bread, you may want to drain the meat a little more. And for those that can't handle more spice, I wouldn't recommend eating the peppers.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (11 1/2 ounce) jar pepperoncini peppers (I could only find 16oz jar and used it all), 1 (3 1/2-4 lb) boneless beef chuck roast, 1/4 cup water, 1 3/4 teaspoons dried basil, and more.

Yes, Crock-Pot Shredded Beef Sandwiches falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crock-Pot Shredded Beef Sandwiches

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