Description
These easy Peperoncini Beef Sandwiches are made in the slow cooker! The perfect easy dinner recipe for a busy night!
Ingredients
Scale
For The Peperoncini Beef:
- 2.5 lbs. boneless beef chuck roast
- 8 oz. whole or sliced mild peperoncini or banana peppers (about 2/3 of a 12 oz. jar)
- 1 clove garlic
- kosher salt
- black pepper
- 1 cup beef broth
To Serve:
- 8–10 Sandwich buns (gluten-free, as needed)*
- Your favorite white cheese. We like provolone, mozzarella, Swiss, Monterey Jack, or Pepper Jack
- Optional: extra peperoncini slices for serving (or hot giardiniera relish for an Italian beef sandwich spin!)
Instructions
- Optional: Brown The Beef. For the best texture, start by browning the pot roast. Add a small drizzle of oil to a Dutch oven or large skillet. Cut the roast in half if it’s large and brown the roast on the top and bottom until deep brown, about 5-6 minutes per side on medium heat or medium-high heat. Repeat with the other half of the roast, if needed.
- Layer. Place roast in the crock of your slow cooker. Sprinkle the roast generously with salt and pepper. Add the minced garlic, and 8 oz of peperoncini with 1/4 cup of their juice on top of the roast. (This is usually half of a 16 oz. jar for me) Pour a cup of beef broth around the roast and cover with the lid.
- Slow Cook. Cook the roast on LOW 7-8 hours (or HIGH for 4-5 hours) or until it’s fork-tender and easily pulls apart.
- Shred. Use two forks to shred the beef, removing any excess fat or cartilage. (It should be very easy to shred! If it’s not, it needs to cook longer.) Slice the peperoncini and mix into the beef. (You can also cut the beef into thin slices if you prefer that to shredding)
- Assemble. For best results, toast the buns in the oven or in a pan for a few minutes until golden brown. Add a generous portion of meat and top with a slice of provolone cheese (or 2 slices of provolone cheese!). If desired, pop the sandwiches in the oven for a few minutes to melt the cheese.
- Serve & Store. Enjoy sandwiches warm with your favorite side dishes. Store leftover shredded meat with its juices in an airtight container in the fridge 3-4 days. (Or freeze up to 2 months)
Notes
*We recommend sturdy buns, like hoagie buns or ciabatta buns. For a gluten free version, be sure to use gluten free buns, like Canyon Bakehouse gluten-free sub rolls or Schar gluten-free ciabatta buns.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American