The rains have passed and the sun has come out. All those years growing up I heard the saying "make hay while the sun shines." And then I married someone who knew it wasn't a saying---it is truth. So yesterday while the sun was shining gloriously, Daddy-O was out cutting hay. (Yes, he is being careful with his bandaged hand. The stitches come out tomorrow.)
I have posted this recipe before and we really liked it. Now, I can tell you for certain that it does freeze well. I thought it would, but last night's supper was proof. It was just as good as the first time. I used sandwich thins last night instead of buns, but still added the provolone cheese. This beef recipe has quite a bite because of the pepperoncinis. The bread and the cheese help balance out the spicy flavor.
PEPPERONCINI BEEF SANDWICHES
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
3 lb beef roast, trimmed of excess fat
4-5 cloves garlic, minced or pressed
1 16-oz. jar sliced pepperoncinis, undrained
crusty sandwich rolls
sliced Provolone cheese
Heat oil in a pot or high-sided skillet over high heat. While the oil is heating, combine the salt and pepper and rub it into the meat. Add more if necessary.
When the oil is hot, sear the roast on all sides so the outsides are browned and a little crispy.
Transfer the roast to a slow cooker and add the minced garlic and the entire jar of pepperoncinis (along with juice.)
Cook on LOW for 8-10 hours, or until the beef is fork tender.
Drain and shred. Keep the peppers!
Toast buns. Pile drained, shredded meat on bottom bun and top with cheese. Put back under broiler just long enough to melt the cheese.
To make the home fries, dice a small--medium onion (I used half a small onion for one large baked potato.) Heat a tablespoon or so of olive oil in a large skillet. When it's hot, add the onion and saute until it begins to get tender. Peel the cold baked potatoes and cut into small chunks. Add the potatoes to the skillet, season with salt and pepper (I used *House Seasoning) and cook over medium to low heat, stirring occasionally, until potatoes begin to brown and get crusty and are heated through. Don't stir too much, or they will never get to the crusty brown stage--and that's the good part!
*House seasoning: Mix 1/4 cup salt, 1 tbsp. black pepper & 1 tbsp. garlic powder. Store in an air-tight container, such as an empty spice bottle.