I hear it all the time in the blog world: "I wish I could use my slow cooker more often, it is so convenient!" But often, bloggers don't like the "cream of..." soups that go with a lot of slow cooker meals. When I saw this recipe on Cooking With Christen, I knew it had potential. I stuck with the original recipe from A Year of Slow Cooking because I loved how simple it was - Beef, Peperoncinis... that's it! After the recipe finished up and I gave it a quick taste test, I also added about a teaspoon of Tabasco sauce to spice it up to our tastes. This was a good recipe, but if I make it again, it will be for a crowd, as it was way too much food for just the two of us, and I can't eat that much beef anyway because I get a "stomach full of anger" (thank you Tour de France racer Andy Schleck for that awesome and totally unrelated to digestion quote!).
Peperoncini Beef Sandwiches (from
A Year of Slow Cooking via
Cooking with Christen)
2 lbs Beef Chuck Roast
1 16 oz jar whole peperoncini peppers
1 tsp Tabasco Sauce
6 Slices cheese (mozzarella, swiss, or provolone as shown here)
12 slices toasted bread or 6 toasted sandwich rolls
Place beef and entire contents of pepper jar into 4-6 quart slow cooker. Cook all day (8+ hours) on low setting. Add Tabasco if needed. Shred meat with 2 forks. Dish onto bread and top with cheese. If cheese needs help melting, place open sandwich in toaster oven on broil for about 30 seconds.
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