Peperoncini Beef Sandwiches

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*2 pound Chuck Roast, frozen and thawed in refrigerator

*1 16.9 ounce bottle Dr. Pepper

*1 can 14.5 ounce low sodium Beef Broth

*1-2 teaspoon Deverel’s seasoning or seasoned salt of your choice

*1/4 teaspoon Fresh Ground Pepper

*1 large or 2 medium Onions Red or White or Yellow, sliced in strips

*1 teaspoon freshly chopped rosemary or dried, to taste

*1 16 ounce jar Peperoncini (Peppers)

*6 Sub Sandwich Rolls, butter and toasted

Sea Salt to taste after cooking

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Note: Our roasts are usually always frozen, so we cook them this way quite often.  Note:  If concerened about safety thaw in refrigerator before cooking in crock pot.

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Place the above ingredients in a crockpot except for the rolls (set on low for 6-8 hours or on high for 4-6 hours or until fork tender) with liner for easy clean-up.

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Option: You can also sear the roast before cooking and sauté the onions in a couple of teaspoons of extra light olive oil in the pot you seared the beef and cook in the crockpot 6 hours on low for 4 hours or high or until for tender.

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Remove the cooked roast from the crockpot and shredded apart with two forks into bite sizes pieces. Then add back to the crockpot to keep to keep warm until ready to serve.

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On toasted rolls add slices of provolone cheese to the bottoms of each sub sandwich roll and add the cooked shredded beef, onions and peperoncini’s.

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Use some of the cooked juices from the beef drippings for dipping sandwiches your into, if desired.

 

Enjoy!

Lindy