It’s Monday again already, I can’t believe it. I hope everyone had a great weekend. The weekend here was beautiful, it was perfect for our baseball tryouts on Saturday, we couldn’t have asked for better weather. Utah has had extremely weird weather this winter and now spring. . . I’m a little worried about what the next couple months will bring, probably the snow that we should have had in December and January.
Enough about the weather. I have been on a slow cooker kick lately. I love being able to throw my dinner in my slow cooker in the morning and not have to worry about it the rest of the day. This recipe comes from my cute blogging friend Melanie over at Sisters Cafe. She is the mom of 5 boys too and has some amazing recipes. I really wish we were neighbors!
This roast has amazing flavor. My picky eaters of course didn’t want the “green things” on their sandwiches, so I just piled the meat and cheese on theirs (they seriously don’t know what they’re missing). The pepperocinis give it just a little bit of kick, but not too much and if you dip the sandwiches in the juice, it adds a little more kick too. . . so, so yummy. We snarffed these babies down in no time and enjoyed every single bit. These will definitely become a regular at our house.
- 1 (3 pound) beef chuck roast
- 4 cloves garlic , sliced
- 1 (16 ounce) jar pepperoncini (I used the whole jar, you can use less if you want)
- 1 1/2 cups beef broth
- Onion Flakes--shake or two (I used onion powder)
- Hoagie Rolls
- Cheese (Provolone or Swiss are our favorites)
Make small cuts in roast, and insert garlic slices in cuts.
Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat. Add beef broth and onion flakes. Cover, and cook on Low for 6 to 8 hours.
Remove meat from crockpot and shred. Return meat to the crockpot. (You can drain some of the juice before you put the meat back in if you want. I did this and just saved it in a dish and we dipped the sandwiches in it).
Serve on hoagie rolls with slices of cheese. Wrap each sandwich in tin foil and bake warm in a 350 degree oven for about 10 minutes. Amazing!
Recipe Source: The Sisters Cafe