Our spin on an Internet favorite, this slow cooker comfort food does double duty, first on top of mashed potatoes, then stuffed into cheesy sandwiches later in the week.
Ingredients
- 1 (3 lb) boneless beef chuck roast, excess fat removed
- 10 jarred whole pepperoncini
- ½ cup brine from pepperoncini
- 1 (1 oz) envelope dry onion soup mix
- 2 tsp garlic powder
- ½ tsp dried thyme
- 2 tbsp butter, cut up
- 1 (32 oz) container homestyle mashed potatoes
- 2 tbsp mayonnaise
Steps
- Season the roast all over with salt and pepper. Place in a large slow cooker, along with the pepperoncini and brine. In a small bowl, stir together the soup mix, garlic powder, thyme, and ½ cup water. Pour over roast. Dot the top of roast with the butter. Cover and cook on low 8–9 hours, until tender.
- Heat the mashed potatoes according to package directions. To serve, transfer beef to a large bowl and shred, discarding any excess fat. Whisk the mayonnaise into the cooking liquid. Serve beef over mashed potatoes with pepperoncini and some cooking liquid.
Tips
To serve as a second meal for 4, reserve ⅓ of cooked beef, 2 pepperoncini, and 1 cup cooking liquid. Finely chop the pepperoncini and combine with the beef. Reheat both in the cooking liquid. Serve on 4 toasted buns, topped with 4 slices melted Swiss cheese.
This recipe is
- Nut-free
Tags
- Nut Free
- September 2020
Nutrition information
- Calories 625kcal 31%
- Fat 43.3g 67%
- Saturated fat 16.6g 83%
- Carbs 24.7g 8%
- Sodium 5736mg 239%
- 1.8g sugar
- 2.0g fiber
- 31.9g protein
- 131mg cholesterol
Ratings and reviews