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Tangy Italian Beef Sandwiches

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Course All Recipes, Lunch
Cuisine All, Crockpot
Servings 8
Calories 356 kcal


  • 3 banana peppers
  • cooking spray
  • 1/2 cup white vinegar
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 1/2 tsp crushed red pepper
  • 1 tsp salt divided
  • 1/2 tsp black pepper
  • 7 bottled pepperoncini peppers chopped
  • 2 1/4 lb chuck roast trimmed and halved
  • 8 sandwich rolls (1 1/2 oz each) toastedPreheat broiler.


  • Preheat broiler.
  • Arrange peppers on a baking sheet coated with cooking spray. Broil 6 minutes or until blackened in spots, turning occasionally. Place peppers in a 6-quart electric slow cooker. Add vinegar, onion powder, garlic powder, and red pepper; stir to combine. Stir in 1/2 teaspoon salt, black pepper, and chopped pepperoncini.
  • Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add beef; cook 5 minutes, turning to brown on all sides. Place beef in slow cooker. Cover and cook on LOW for 8 hours or until beef is very tender. Remove beef from cooker; shred with 2 forks. Stir beef and remaining 1/2 teaspoon salt into cooking liquid. Divide beef mixture evenly among sandwich rolls, spooning out with a slotted spoon. Serve any extra sauce for dipping.


Calories: 356kcalCarbohydrates: 25gProtein: 26gFat: 16gFiber: 2g
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