Neil and I want to try this terrific sounding recipe next time we have our friends over for lunch. We can't wait!
Mandy's Crock Pot Spicy Shredded Beef Sandwiches Recipe
1 3 pound rump roast
1 large onion, sliced
1 bell pepper, sliced
1 16-0z jar Pepperocini Peppers
1/2 cup water
1-2 tsp fresh ground black pepper
Cut roast inot 4"x4" chunks, and place into crockpot.
Season with black pepper.
Scatter sliced onions and bell peppers around and over roast.
Pour juice from Pepperocini Pepper jar over roast, and add water.
Slice the peppers into thirds, and pour peppers over top of roast.
Stir to mix it all together.
Cover, and cook on low for 8 hours.
Remove roast chuncks from crockpot and shred with 2 forks, then return meat to crockpot and stir into juices.
Allow to cook an additional 30 min before serving.
To Serve, split hoagie rolls, and place a slice of provolone cheese on each side, place under broiler for 3 minutes or until cheese is melted and bread is toasted.
Top bottom half with the meat, onion, and pepper mixture, and place top on. Use extra juice from cooking to dip the sandwich in. Enjoy!
The leftovers freeze well for a quick meal later on.
Also, you can add some of the leftovers (meat, veggies, and juice, to dry beans ~pinto, white, black, or 15 bean soup mix) for delicious bean dinner!
Mandy P. (United States)