Roast Beef and Pepperoncini Sandwiches
1 jar pepperoncinis
1 chuck or rump roast
slices of provolone cheese (1-2 per person)
hoagie buns or steak rolls
Okay, so if you have never purchased pepperoncinis, they are usually found in the condiment aisle near the pickles and look something like this. We only used about half of the jar because we only had half a roast (enough for about 3 sandwiches). If you are using a whole roast (4-6 servings), use the whole jar, juice and all.
Start by plopping your roast down in your crock pot. Yes, that's right, no browning or seasoning required. Told you this was fuss-free. Now cover it with onion slices.
Dump the jar of pepperoncinis in on top, including the juices. Cover and cook on low for 8-10 hours.
Now, go out and have a great day. When you come back, your house will smell great and the food in your crock pot will look something like this.
Pull the roast out and shred the meat with two forks.
Using a slotted spoon, remove the onions and pepperoncinis from the crock pot and place in a bowl. Set aside.
Slice the rolls in half and place face up on a baking sheet.
Place shredded meat on the bottom half of the roll.
Put a slice of cheese on top of the meat.
Broil for a few minutes, until the cheese is melted and bun tops are toasted.
Place onions and pepperoncinis on top.
Serve with some fresh fruit. I love Honeycrisp Apples, aren't they the best?
This recipe is featured in Menu Plan 6.