These sandwiches are so flavorful. The meat is cooked low and slow, so it is fall-apart tender and will have your house smelling amazing all day long. This is a perfect meal for during the week, you can put it in your crockpot in the morning and let it cook on low all day. My husband dislikes peppers, but still loves this sandwich. He just had the meat on his sandwich, sans peppers, and loved the flavors that the meat absorbed from the peppers. This is one of our favorites and you can use the leftovers to make Baked Roast Beef and Cream Cheese Wontons.
Source: So Tasty, So Yummy, via A Year of Slow Cooking
1 Beef Chuck Roast, 2 lbs.
1 jar of Whole Pepperoncini Peppers, 16 ounces
1 teaspoon of Onion Powder
1/4 cup of Red Wine
First, place the roast in your crockpot.
Next, in a small bowl mix the red wine and onion powder together. Pour the mixture over the roast.
Now, pour the entire jar of pepperoncini peppers, juices included over the roast.
Finally, cook on low for 8 hours. This should shred easily with two forks when it is ready.
Serve on a bun of your choice, cheese and juices from the pot are optional.
The Barbee Housewife