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Crock-Pot Shredded Beef Sandwiches

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“I've seen quite a few other recipes on here like this one, but they all have Italian dressing in them. Which I was a little weirded out by so I didn't want to use it. I came across this recipe in a Taste Of Home book and figured I'd give it a try. Please note that it IS a spicy meal. If you have a hard time dealing with normal black pepper or mild salsa you probably will not like this. I like mild salsa but too much of it burns my mouth and black pepper bothers me too sometimes. I COULD deal with this (by NOT eating any of the peppers), and I liked it, but it is very spicy to someone like me.”
8hrs 10mins
10-12 small subs

Ingredients Nutrition

  • 1 (11 1/2 ounce) jar pepperoncini peppers (I could only find 16oz jar and used it all)
  • 1 (3 1/2-4 lb) boneless beef chuck roast
  • 14 cup water
  • 1 34 teaspoons dried basil
  • 1 12 teaspoons garlic powder
  • 1 12 teaspoons dried oregano
  • 1 14 teaspoons salt
  • 14 teaspoon ground pepper
  • 1 large onion (sliced and quartered)
  • 10 -12 hard rolls (if you use soft rolls they will get soggy, but you could try toasting them. I use normal sized sub b) or 4 -6 large sub buns (if you use soft rolls they will get soggy, but you could try toasting them. I use normal sized sub b)


  1. Drain the peppers, reserve the liquid. Cut off the stems. Set aside.
  2. Cut roast into large chunks. I cut mine into thirds and then split those in half.
  3. Place 1/3 of the meat into a 5-qt. slow cooker. Add water.
  4. In a small bowl, combine the seasonings and sprinkle half over the meat.
  5. Layer another 1/3 of the meat on top. Add the onion, Peppers, and Pepper juice.
  6. Layer the last 1/3 of meat and cover with remaining seasonings.
  7. NOTE: I found that my pot was large enough to fit all the slices of meat all on the bottom. I just put 1/2 the spices, all the peppers, onion and pepper juice on top. Then topped it off with the rest of the spices.
  8. Cover and cook on low for 8-9hrs or until meat is tender.
  9. Once done shred with forks and using a slotted spoon put on rolls.
  10. NOTE: If you are using a soft bread, you may want to drain the meat a little more. And for those that can't handle more spice, I wouldn't recommend eating the peppers.

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