Photo: Stephanie O'Dea
Stephanie O'Dea, author of the Make it Fast, Cook It Slow series of cookbooks and Totally Together: Shortcuts to an Organized Life, says tangy, spicy shredded beef is as easy as putting two simple ingredients—beef chuck roast and a jar of peperoncini peppers—in a slow cooker for 8 hours.
Use a 6-quart slow cooker. Place meat into the bottom of your slow cooker insert and pour in the entire jar of peperoncinis. Cover, and cook on low for 8 to 10 hours, or until meat is fully cooked and has begun to lose its shape. Use two large forks to shred the meat completely. Serve on soft rolls, topped with cheese. If desired, broil the meat on the bread with the cheese for a few seconds on a cookie sheet in the oven.
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Published on February 11, 2012