This is without a doubt the best shredded beef I have had in ages.
It turned out totally tender and full of wonderful flavor. The cooking liquid turned out perfect for serving along side or drizzled over the beef...or both.
You could either make sandwiches like I did, or serve it along side some cheesy mashed potatoes or polenta.
I drizzled some of the juice (used some for dipping too) over the beef and melted on some provolone cheese (pepper jack would be good), then added some pepperoncinis.
Oh, and make sure to drizzle your bread with some olive oil and give it a good toast.
Makes a big difference.
I couldn't help picking in the meat while I was shredding it, to the point that I wasn't even hungry for supper and had to wait until this morning to try it in a sandwich.
Yes, it is that good.
And yes, I eat stuff like this for breakfast.
Not to mention things like Spaghetti O's right out of the can or cold spaghetti
out of the container while standing in front of the fridge.
That's just the way I roll.
And the fact that it is a no-brainer and so simple to make, it's such a Win-Win!
1/4 cup Tamari (Soy Sauce will work)
4 whole Pepperoncinis with enough juice to make 1/2 cup
Combine all the ingredients except roast into a crock
pot. Place roast on top and wet top of roast with some of the juice. Cover and
cook on low 8-9 hours.
Remove roast and shred with a fork. Place meat into a
bowl; drizzle on 1/4 cup of the juice from the crockpot and cover to keep warm.
Strain the remaining liquid and reserve for serving. Let
sit or place in the fridge for the fat to separate and remove, if desired. Make
sandwiches and drizzle over meat or serve along side for dipping.
Labels: beef sandwiches, crock pot recipes, easy, french dips, pulled beef hoagies