4 lb boneless beef chuck pot roast
2 tsp salt
1 tsp pepper
1 tsp garlic powder
2 tsp Italian seasoning
1 15 oz can tomato sauce
2 green bell peppers, sliced
2 yellow onions, sliced
1 12 oz jar sliced pepperoncini (plus more for serving)
10 crusty sandwich rolls, split and toasted
20 slices Provolone cheese
Spray the insert of a 6 or 7 qt slow cooker with cooking spray.
Drain the pepperoncini reserving three tablespoons of the liquid.
Combine the salt, pepper, garlic powder, and Italian seasoning in small bowl. Trim the fat from the roast and season each side with roughly one-third of the seasonings. Place the roast in the slow cooker. Pour the tomato sauce over the roast. Top with the green bell peppers, onions, and pepperoncini. Sprinkle the remaining third of the seasonings on top as well as the reserved pepperoncini liquid.
Place the lid on the slow cooker and cook on low for 10 to 12 hours or on high for 5 to 6 hours. Use two forks to shred the meat. It should be so tender that it basically just falls apart.
Using a pair of tongs or a slotted spoon, place the shredded beef mixture along with onions and peppers on the bottom half of the rolls. Make sure you let most of the liquid drain away so your sandwiches don’t get soggy.
Top the shredded beef mixture with additional pepperoncinis if desired, and two (or more) slices of Provolone cheese. Place in oven just until cheese melts. Serve immediately.
Add Media (1 picture only) here.
For the vinaigrette:
1/4 cup red wine vinegar
1/4 cup finely diced shallots
1 tablespoon dried oregano
1 teaspoon celery seed
1 teaspoon Worcestershire sauce
1 teaspoon sugar
1/2 cup olive oil
1 pound small pasta shapes, such as orecchiette, cavatelli, conchiglie, or penne
3 ounces sliced dry salami, cut into small pieces
4 ounces sliced provolone cheese, cut into small pieces
3 stalks celery, finely chopped
1/2 cup chopped roasted red bell pepper
1/3 cup pitted sliced black olives
1/3 cup pitted sliced green olives
1/4 cup finely chopped pepperoncini
1/4 cup capers
1/4 cup chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
In a bowl, stir together the vinegar, shallots, oregano, celery seed, Worcestershire, and sugar. Let sit for 15 minutes, then slowly whisk in the oil until emulsified into the dressing. Set aside.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, or according to package directions. Drain and rinse well under cold water; drain again and transfer to a large serving bowl.
Add the salami, provolone, celery, pepperoncini, roasted red bell peppers, olives, capers, and parsley, and toss until evenly combined. Add the dressing and toss to combine. Season with salt and pepper.
Serve right away at room temperature, or refrigerate until ready to serve, up to 1 day in advance.
3 strips of bacon
4 tablespoons butter
4 ounces Monterrey jack cheese
First, cut the strips of bacon into 1/2 inch pieces. Saute the bacon until it is cooked, but not crisp. Drain and set aside.
Cut the pepperoncini into strips approximately 1/8th inch wide and 1 inch long.
Cut the butter into 24 equal squares.
Cut the cheese into 24 equal squares.
Shuck each oyster, being careful to remove the connection between the oyster and its bottom shell and retaining as much liquid as possible. Place the sucked oyster on the half shell, nestled in a bed of kosher salt on a cookie sheet.
Preheat the broiler.
On each oyster shell place one pepperoncini, on pat of butter, on piece of bacon, and top with one piece of cheese.
Broil for 3 to 5 minutes until the cheese melts and is bubbly and the oyster is just cooked through.