Here is another favorite go-to recipe I love when I'm looking for a hearty dinner that also has leftovers for lunches. Make this beef crock-pot sandwich recipe the night before, start your crock-pot first thing in the morning, and enjoy for dinner when you get home! The three ingredients needed make it a snap to prep (I did mine while my chicken dinner was cooking last night), and the three ingredient slaw topping will be made fresh tonight. Since you can make this ahead and it keeps for several days, this serves as great camping meal or easy weeknight meal. Warning: due to the pepperoncinis used, it might be more of an adult meal option due to the spice, so the kids can have a freebie dinner of their choice instead!
- Chuck roast, at least 1.5lbs
- 1 jar of sliced pepperoncinis
- 1 packet of Good Seasonings Zesty Italian mix
- Ciabatta rolls, toasted
- 1 cup cole slaw lettuce
- pepper to taste
- 1 tbs Apple Cider Vinegar
Prep the meat in your crock-pot the evening before, so the roast has some time to soak up the flavors. Place your roast in the crock-pot the poor the entire jar of pepperoncinis around the roast, letting some liquid run over the top of the roast. Then take the Italian season packet and sprinkle all over the top of the roast and the pepperoncinis. Careful, the Italian mix has a tendency to kick back up in the air and you sprinkle it around, leading to a zesty cough!
Now, store the seasoned roast in the fridge overnight. Start cooking your roast in the morning, first thing. I like to start mine on high for the first hour since its cold, then turn the heat down to low for the rest of the day. 8 or more hours is desired to get the meat nice and tender, instead of stringy and chewy. My roast was started this morning at 6 AM and I won't pull it out until about 530 PM tonight. Final prep before serving is to shred the beef and allow it to sit for about 15-20 more minutes in the crock-pot while you prep the bread and slaw topping.
I LOVE a nice crunchy bread with this meal because it soaks up the meat juice without getting soggy. I use a toaster oven, so use the same heat setting as if you were toasting breakfast toast. Next, prep the slaw topping in a small bowl. Add the slaw, pepper, and apple cider vinegar and mix well. If the slaw looks too dry, add more cider vinegar, until there is just a tiny pool of it on the bottom after mixing. Place in the fridge while you wait for the roast to soak up its final juices.
Plating your Dinner
This is the fun part.... Design your own sandwich! Generously add the beef and pepperoncini mix (including juice!) onto your crunchy bread. I typically add more juice to mine until some has leaked onto the plate. Next, add your cool, crisp slaw topping. Cover your sandwich, pressing down a little to squish all the juices together..... And dig in!
Do you have any tips or experiences you'd like to share about making this dish? Please comment below!