Slow Cooker Banana Pepper Shredded Beef

Slow Cooker Banana Pepper Shredded Beef

Ingredients

1.5-2.5lb boneless beef chuck shoulder roast
4 banana peppers - **update: I use a medium sized jar of pickled banana peppers instead**
1 medium yellow onion, peeled and sliced
1-1.25 cups beef broth

Directions

Combine all ingredients in your slow cooker and cook for 6-8 hours on “low.” (The time depends on the strength of your slow cooker.  You want the meat to fall apart and melt in your mouth.)
Remove beef from slow cooker and shred with a fork.

To Freeze

Combine all ingredients in a gallon-sized plastic freezer bag.  Remove as much air as possible, seal, and freeze for up to three months.  When ready to cook, thaw overnight in refrigerator and cook in slow cooker for 6-8 hours on “low” setting.
Serve on rolls with a side salad or plain with mashed potatoes and roasted carrots.

Edit: I made this as described above and it was TERRIBLE.  I did some reading online and decided to get some pickled banana peppers and subbed that for the fresh peppers.  That did the trick.