Tangy Shredded Beef Sandwiches

I love making these tangy shredded beef sandwiches so much! You just throw 3 ingredients into the crock pot and let them do their thing all day, and miraculously you end up with the most tasty meat you can imagine.

Of course, chicken is delicious, inexpensive, and easy. Pasta is a definite staple at our dinner table, and ground turkey is for tacos. But sometimes, you just need some beef, you know? So when I see a roast on sale, I know exactly what to do with it!

Juicy, hot, and flavorful, my favorite way to serve this tangy meat once it is shredded is on a toasted homemade hamburger bun, or fresh, crusty french bread, smothered in mayo and pepper jack cheese. Provolone is a very close second, and I have been pleased even with a sharp cheddar. That's it. Really simple. Really delicious. Like dripping off your chin delicious.

Don't let the pepperocinis scare you away. I make sure to buy mild pepperocinis and my kids don't even know or complain about it. They love this stuff. You don't end up with peppery-tasting meat. Instead, you get this great, tangy flavor from those pickled peppers, without the heat. And the beefy onion soup enhances all that meaty goodness. Seriously, the broth resulting from this simple combination makes a crazy wonderful dipping au jus. Most often I just shred the beef and put it back in the broth so that the meat stays flavorful and juicy. 

Another wonderful perk is that unless you are making this for a party, you will have left overs, and you will want left overs! My favorite way to use this shredded beef, apart from the sandwiches, is to make an amazing homemade pizza with alfredo sauce, caramelized onions and peppers, mozzarella, topped with shredded beef and smoked provolone. Yummm... Plus tacos and quesadillas make a great, easy lunch option. Oh, and so do beefy grilled cheese sandwiches dipped in homemade tomato soup. Just make this tangy shredded beef and let your imagination run wild!

Tangy Shredded Beef

Ingredients

• 1 package beefy onion soup
• 1 16 oz jar pepperocini (banana peppers), mild
• 3 pound chuck roast, or any beef roast
• 1 tbs olive oil

Cooking Directions

1. In a large frying pan, heat oil. Sear roast on all sides. Place into crock pot.
2. Pour pepperocinis, including juice, and beefy onion soup mix over roast.
3. Cover and cook on HIGH 4-5 hours or LOW 7-8 hours, or until meat is easily pulls or falls apart.
4. Remove roast from crock pot, reserving juices. Shred with a fork and return meat to juices. Serve on a toasted cheesy bun, in grilled sandwiches or quesadillas, or on salads or pizzas. Leftovers freeze well.

Bake the bread. Share the slices.