Pickled Pepper Peppered Beef Sandwiches

 

Percival picked a plethora of peppers, pondering the produce piling up.
He picked and pickled and promised the peppers to Polly, the princess and her pet poodle pup.
Polly the princess then planned a party at her palace for Percival to use those preserves
The party was private, the pickles were priceless, the roast was prime and he praised the hors d'oeuvres

 Percival and Polly and the poodle paid a visit to the pastor of the parish in the pepper field of love.
They pledged and they promised and they prayed with the pastor and the people of the parish to our deity above.
Nine months later, pregnant Polly suddenly proclaimed
The pregnancy was over and the preemie would be named
His name was Peter Piper for peppers did pervade
The lives of both his parents and that's how he was made.

 The poetry has ended but the peppers still do grow
For Peter Pipers everywhere in the plains and the plateaus.

 

 Peter Piper's Pickled Pepper Peppered Beef Sandwiches

Made in the slow cooker

Makes 7-8 Portions

 

 3-4 lb Bottom Chuck Roast

1 Tbsp Freshly Ground Black Pepper

2 tsp Kosher Salt

1 Tbsp or more Oregano, dried

1 Tbsp Basil, dried

1/2 tsp Rosemary

1/2 tsp Fennel Seeds

Garlic Powder, a dusting

Olive Oil

 

1/2 -12 oz Jar Roasted Red Peppers

1/2 - 12 oz Jar Pickled Banana Peppers

1 Can Fire Roasted Garlic Tomatoes, Diced 

2 Tbsp Balsamic Vinegar

2 tsp honey

 

 

Trim the roast of any excess fat.

Coat the roast with all of the dried herbs above. Be generous with the oregano and basil.
When you use a slow cooker, flavors get muddied so a little extra seasoning won't hurt.

Heat a heavy bottomed skillet on medium high and sear all sides of the roast.

Place in slow cooker.

Place the contents of half the jar of pickled peppers and half the jar of banana peppers along with half of the liquid, as well as the can of fire roasted diced tomatoes on the roast.

Drizzle the balsamic vinegar on top of that and the honey.

Set the slow cooker to 8 hours on low and have patience.

Open and admire your handiwork.

Sliced the roast or pull the meat apart on a cutting board and place meat back into the juice.

Taste and adjust seasoning (salt and pepper).

Slice a sub bun, sausage or hoagie roll with a slit running down the middle but not all the way through the bun.

Portion with plenty of peppers, beef and liquid.


Grab a few napkins and partake of the pickled peppers and peppered beef, my friends...

Until next time....









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