Friday, April 26, 2013

Pepperoncini Beef

Ok, this would have looked WAY better on a toasted hoagie roll, topped with melted provolone cheese, and smothered with mushrooms and onions. Unfortunately, I'm still working on this whole diet thing so I ate my beef sans roll, but it was still fantastic. I did manage to top it with sauteed mushrooms and onions the first night, but it was devoured so quickly that I ended up with plain beef the next night. I didn't care though because the beef was great by itself - slightly spicy and tangy from the pepperoncinis. 

And the best part...this recipe is E-A-S-Y! I always try to overcomplicate things but I resisted the urge with this one. I honestly didn't have high hopes because it was way too easy, but I was wrong. Just toss a beef chuck roast in the slow-cooker (no need to brown first), add a jar of sliced pepperoncinis with juice, and a little garlic and Worcestershire sauce. (I had to complicate things a little bit with this but beef and Worcestershire sauce were made for each other. I couldn't help it.) 

Pepperoncini Beef
Servings: 6-8

3-4 lb. beef chuck roast
1 - 16 oz. jar sliced pepperoncinis
4 garlic cloves, finely chopped
1 tbsp. Worcestershire sauce
Salt and pepper

Place the beef in a slow-cooker. Season with salt and pepper. Add the jar of pepperoncinis and their juice. Add the garlic and Worcestershire sauce. Cover and cook on low for 6-8 hours, or until fork tender. 

Skim the fat off the top, if necessary. Shred the beef with two forks (no need to remove the beef from the slow-cooker). Discard excess fat. Season with salt and pepper to taste.

Serve on toasted hoagie rolls with melted provolone cheese and sauteed mushrooms and onions.

Source: adapted from allrecipes

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