Crock Pot Tangy Italian Beef Sandwiches
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 3 banana peppers
  • ½ cup white vinegar
  • 1 Tbsp onion powder
  • 1 Tbsp garlic powder
  • 1½ tsp crushed red pepper
  • 1 tsp kosher salt, divided
  • ½ tsp freshly ground black pepper
  • 8 bottled pepperoncini peppers, chopped
  • 2¼ lb chuck roast, trimmed and halved
  • 8 (1½ oz) sandwich rolls, toasted (if desired)
  1. Preheat broiler. Place peppers on a baking sheet and broil for 4-6 minutes, turning as needed to char on all sides; remove the stems and transfer peppers to the bottom of the crock pot.
  2. To the crock pot, add the vinegar, onion powder, garlic powder, red pepper,1/2 teaspoon salt, black pepper, and chopped pepperoncini; stir well.
  3. 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 and sprinkle with remaining ½ teaspoon salt. Cover and cook on low for 8-10 hours.
  4. Remove beef to a cutting board and shred with 2 forks. Return beef to crock pot; gently stir to moisten meat with liquid before dividing evenly between the sandwich rolls and serving.
Recipe from Cooking Light
Nutrition Information
Serving size: 1 sandwich Calories: 373 Fat: 11.0 Carbohydrates: 36.3 Sugar: 4.9 Sodium: 622 Fiber: 2.9 Protein: 28.1 Cholesterol: 77
Recipe by Prevention RD at