I discovered this recipe a year or so ago, and it has become part of my regular meal rotation. My boyfriend LOVES it. I'd give it five stars except that I've discovered a few changes that for me make it even better.
I chop an onion in half and add it to the slow cooker along with about 6 peeled garlic cloves. I use about double the broth and about a quarter the amount of pepperoncini, if even that. When it is finished cooking, I strain the liquid and put it in a pot. I boil it to reduce it until there is about 2 or 3 cups of liquid left. This makes the au jus just outstanding.
A secret: I have actually usually made this with pork instead of beef, because pork tends to be cheap where I live and I often buy a large pork loin that I can get 4 or 5 meals out of. It's equally good with either meat.
Toasting the buns in the oven and buttering them is a MUST.
One last tip: I don't like to let this cook too long. I find it much tastier when the meat stays together in slices. If it cooks long enough to be shredded it is too soggy.
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I discovered this recipe a year or so ago, and it has become part of my regular meal rotation....