Pat the roast dry with paper towels and generously season all over with salt and pepper.
Heat 2 TBSP of the oil in a large saute pan over medium-high heat.
Sear the roast in the hot oil until well browned, about 3 minutes per side.
Spread the pepperoncinis in the bottom of a slow cooker. Place the seared roast on top of the pepperoncinis.
Keep the saute pan over medium-high heat, add the onions and cook, stirring occasionally, until the onions begin to brown, about 3 minutes.
Add the garlic to the pan and cook about 10 seconds or until garlic becomes fragrant.
Stir the water, oregano, basil, parsley and red pepper flakes into the pan. Scrape the bottom of the pan with a wooden spoon to release any stuck on bits.
Pour the onion mixture in the slow cooker over top of the roast.
Cover the slow cooker and cook on low heat for about 7 hours or until beef is fall apart tender.
Using a pair on tongs break up the beef and stir, add salt and pepper to taste.
Remove the seeds from the bell peppers and slice them lengthwise into strips.
Heat the remaining 2 TBSP of oil in a saute pan over medium heat and saute the peppers until just tender, about 10 minutes. Add salt and pepper to taste.
Serve the beef on your rolls topped with the sauteed peppers.
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