- 1 boneless beef chuck roast (4 to 5 pounds) (we had to buy two separate pieces of chuck roast that equaled 4 to 5 pounds total)
- 2 medium onions, coarsely chopped
- 1 jar (16 oz.) sliced pepperoncini, undrained
- 1 jar (8 oz.) pickled jalapeño slices, drained (the smallest jar we could find was 12 oz. but we decided to use all the pickled jalapeño slices in it since we like the heat that the pickled jalapeños bring)
- 1 bottle (12 oz.) beer (we used Corona)
- 1 envelope onion soup mix
- 5 garlic cloves, minced
- ½ tsp. pepper (we used freshly ground black pepper)
- 12 kaiser rolls, split (we used hamburger buns with seeds on them)
- 12 slices provolone cheese (we used smoked provolone cheese slices)
- Take a 4- or 5-quart slow cooker out. Cut the chuck roast in half and place it in the slow cooker (since we bought two separate piece we didn’t cut them in half, we just put them straight into the slow cooker). Add in the following ingredients to the slow cooker: chopped onions, pepperoncini slices (juice included), jalapeño slices, beer, soup mix, garlic, and pepper.
- Put a lid on the slow cooker and let it cook on LOW heat for 8-10 hours or until the meat’s tender.
- Take the meat out of the slow cooker and skim the fat from the cooking liquid (we didn’t skim the fat out). When the meat’s cooled down enough for you to handle, take two forks and start shredding up the meat, placing the shredded meat back in the slow cooker afterwards, stirring it around so that the other components are evenly distributed. Leave the meat in the slow cooker just long enough for it to get heated and enjoy!
The original recipe recommends serving ½ cup of the meat mixture on each roll (we didn’t measure how much meat we used) with one slice of cheese (we used two but it’s still a tasty sandwich with one slice of cheese).
This is one of our favorite sandwich recipes that we’ve ever tried. The meat’s tender, you do get a nice spiciness thanks to the jalapeño and pepperoncini slices, and the provolone gets all melted and gooey after being laid on top of the hot beef mixture. The sandwich is pretty juicy though so it’s probably better that you toast the buns to avoid them getting soggy.
We wish we could tell you where we got this recipe from but we’ve had it for years so we don’t know where we got this from.
We weren’t paid in any form to mention Corona.
Take care everybody !