Really great. Our market did not have banana peppers so DH got serranos and man - it was hot! Too hot for my teenager. But really delicious. I also forgot to sear the meat but it didn't seem to make any difference. It was still great and I had one less pan to wash. So easy to throw this together in the morning before work and come home to a meal with meat so tender. I'd love to use the meat for soft tacos or as the filling for enchilladas. Will definitely make again.
Tangy Italian Beef Sandwiches
Here's an example where the slow cooker excels: The beef slowly braises until it practically falls to shreds. We like the mixture on sandwiches, but it's also delicious over a baked potato and topped with sour cream.
More From Cooking Light
Total: 8 Hours, 15 Minutes
- Calories: 356
- Fat: 15.9g
- Saturated fat: 6g
- Monounsaturated fat: 6.4g
- Polyunsaturated fat: 1.3g
- Protein: 26.2g
- Carbohydrate: 24.7g
- Fiber: 1.9g
- Cholesterol: 86mg
- Iron: 3.5mg
- Sodium: 588mg
- Calcium: 94mg
- 3 banana peppers
- Cooking spray
- 1/2 cup white vinegar
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 1/2 teaspoons crushed red pepper
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 7 bottled pepperoncini peppers, chopped
- 2 1/4 pounds chuck roast, trimmed and halved
- 8 (1 1/2-ounce) sandwich rolls, toasted
- 1. Preheat broiler.
- 2. Arrange peppers on a baking sheet coated with cooking spray. Broil 6 minutes or until blackened in spots, turning occasionally. Place peppers in a 6-quart electric slow cooker. Add vinegar, onion powder, garlic powder, and red pepper; stir to combine. Stir in 1/2 teaspoon salt, black pepper, and chopped pepperoncini.
- 3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add beef; cook 5 minutes, turning to brown on all sides. Place beef in slow cooker. Cover and cook on LOW for 8 hours or until beef is very tender. Remove beef from cooker; shred with 2 forks. Stir beef and remaining 1/2 teaspoon salt into cooking liquid. Divide beef mixture evenly among sandwich rolls, spooning out with a slotted spoon. Serve any extra sauce for dipping.
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