A slow cooker meal is a lifesaver for a busy day. Serve the meat and peppers on your favorite bread or roll for a filling and flavorful sandwich.
By Natalie McLaury
This meal is so easy it’ll leave you plenty of time to help with homework, pick the kids up from soccer practice, and still make time for the host of new shows waiting on your DVR. It is simply a matter of throwing a few ingredients in your slow cooker, setting it on low, and then coming back at the end of the day when you’re ready to eat. Serve the meat in your bread or rolls of choice with a simple salad and dinner is served! Better yet, do as I did and make a bigger roast than you need and freeze the leftovers so all you have to do is thaw and reheat another night.
- ½ cup sugar
- 1 cup red wine vinegar
- ½ cup canola oil
- ½ cup water
- 1 tsp kosher salt
- 1 tsp minced garlic
- 1 jar pepperoncini's (juice included)
- 3-5 lbs top round roast
- Combine all ingredients in a gallon-sized ziploc bag. Marinate in the fridge overnight.
- The next day, place the entire contents of the bag in a slow cooker. Cook on low for 8 hours or until cooked and tender. Shred with two forks and serve on hoagie or dollar rolls.
Natalie McLaury is a St Louis based food writer with a passion for real food and experimenting in the kitchen. Her cooking ranges from healthy three course meals to decadent desserts, and she shares many of her food tips and recipes on her successful The Sweets Life blog . As an avid runner and fitness expert, she also gives the occasional tips on how to combine a serious interest in health with a sweet tooth.