Day 3 of super bowl food!
These sandwiches are the perfect super bowl treat. They cook in the slow cooker with not much fuss at the end and the peppers can be made ahead. The meat can be kept in the cooker for a couple of hours set on LOW or WARM (if your cooker has that feature).
Slow Cooked Beef Sandwiches with Peppers
1 (3.5) lb boneless chuck roast
salt and pepper
1 tbsp vegetable oil
1 onion, coarsely chopped
2 carrots, coarsely chopped
4 ribs celery, coarsely chopped
2 garlic cloves
2 cups beef broth
1/2 cup red wine
4 fresh thyme sprigs
2 tbsps horseradish
1/4 cup parsley leaves, chopped
1/4 cup chopped fresh chives
8-10 crusty sandwich rolls
2 cups sliced red and yellow bell peppers
1 cup sliced pepperoncini peppers
1 tsp pepperoncini juice from jar
1/4 cup parsely leaves, NOT chopped
1/4 cup thinly sliced fresh chives
1 tsp olive oil
salt and pepper
Sprinkle salt and pepper over both sides of the roast and brown in the vegetable oil over medium-high heat until browned on both sides. Place in slow cooker. Place onion and next 6 ingredients on top of roast.
Cover and cook on HIGH for 6-8 ours or until meat is tender. Remove from cooker and throw away the vegetables. Strain the liquids into a bowl and let sit for 15 minutes or until fat rises to the top. Discard fat. Shred the meat, return to empty slow cooker and add 1 cup of the defatted liquid. The rest of the liquid can be thrown out. Keep on low or warm. Add salt and pepper if it needs it.
Serve on rolls with peppers.
To make peppers: In a bowl, mix all ingredients. Add salt and pepper. Serve on top of beef on rolls.
Makes 8-10 sandwiches.
Source: Southern Living