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"My doctor told me to quit throwing dinner parties for 4 unless there are 3 other people - [sigh]" - Gramps
Simple recipe and simply delicious! Slow cooker meal.
From the kitchen of: "Savoring the Seasons: Our Best Bites" p. 222
INGREDIENTS:
INGREDIENTS:
2 T olive or cooking oil
1/2 t kosher salt, plus more if needed
1/2 t freshly ground black pepper, plus more if needed
3 lb beef roast, trimmed of excess fat
4-5 cloves garlic, minced or pressed
1 (16-ounce) jar sliced pepperoncinis or banana peppers, undrained
Crusty sandwich rolls
Mayonnaise (light mayonnaise is fine)
Sliced provolone cheese
INSTRUCTIONS:
INSTRUCTIONS:
Heat oil in a pot or high-sided skillet over high heat. Combine salt and pepper and rub it into the meat. Add more salt and pepper, if desired.
When the oil is hot, sear the roast on all sides so the outside is browned and a little crispy. Transfer the roast to a slow cooker and add garlic and pepperoncinis.
If possible, cook on high until the liquid comes to a boil and then turn to low and cook until the roast shreds easily with a fork, for a total cooking time of about 6-8 hours. Or cook on low 8-10 hours until the beef is fork tender.
For sandwiches, slice the rolls and spread lightly with mayonnaise; top with shredded beef. Add a slice of provolone cheese and then place under the broiler 1-3 minutes or until the bread is toasted and the cheese is melted. Serve immediately.
MAKES:10-12 servings.
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