A few years ago, I decided I could never eat another bad sandwich. When you make that pledge to yourself, you know you need to find GREAT sandwiches to fill the gap.
If you’re here, you just found GREAT sandwich and gap-filler number one.
It’s a fix-it-and-forget-it meal which makes me happy, and yummy enough to make everyone else happy.
Win-win, right? Another family favorite that just couldn’t get any simpler. This recipe is perfect for a family, or can be easily increased for a crowd. I made it to serve at my daughter’s graduation open house with Cheesy Potatoes and everyone loved it. A couple other favorite sides with this are THE Mac and Cheese, or Pickle Dip.
You know you want this sandwich.
You’re going to need a jar of pepperoncini peppers. If you’re not familiar with them, they are a mild, yellow pepper that adds fantastic flavor without scaring off those who aren’t lovers of all things spicy.
To feed six of us, I bought two smallish chuck roasts adding up to about 5-6 pounds.
Peel and roughly chop 3-4 cloves of garlic and insert the pieces into slits in the beef.
I heat up my trusty non-stick skillet and butter some big, soft rolls and grill them until golden brown.
- 5-6 lb. chuck roast
- 1 jar pepperoncini peppers
- 3-4 cloves garlic
- Salt and pepper
- 1 Tbsp. butter
- Softened butter
- 8 soft rolls
- 8 slices Provolone or Swiss cheese
- Peel and roughly chop 3-4 garlic cloves and insert the pieces into slits cut into chuck roasts totaling 5-6 lbs.
- Generously salt and pepper the roast.
- Heat a skillet on medium high. Add 1 T. butter and brown the roast(s) on both sides to sear the meat.
- Place the roast(s) in a crock pot. Dump one jar of pepperoncini peppers, juice and all, over the top.
- Cook on low 8-10 hours or high 5-6 or until the meat is tender enough to shred with forks.
- Butter and grill soft sandwich rolls. Pile the beef on top and cover with cheese.