Monday, December 12, 2011

Pepperocinis Beef Sandwich

I modified a recipe I saw on A year of slow cooking, this recipe was beyond simple. I served the sandwich with au jus from a jar.

2 pounds beef chuck roast (thawed)
1 (16-ounce) jar peperoncini peppers
1 small yellow onion (chopped)
1 tablespoon of garlic powder

Place beef followed by the other 3 ingredients in crock pot. Cook on high for 5 hours. Drain mixture. Place on a toasted roll with pepper jack. Serve with au jus.

(after being drained, back in the crock pot)

1 comment:

  1. OMG This looks so good!! I'm bookmarking this to try out this weekend (hopefully my prego brain remembers)


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