Cooking dinner doesn’t have to take a lot of time. I cook dinner six nights a week, and you can bet I’m not spending an hour in the kitchen every night.
Take this slow cooker spicy pepper beef recipe for example. Only requires four ingredients and less than 10 minutes to chop the vegetables.
My slow cooker party pork recipe is another one of my “4 ingredient recipes” that comes together in a flash.
I’ll let you in on a little secret: Sometimes I even prep my slow cooker meals the night before and store in the refrigerator overnight. Then all I have to do in the morning is take it out of the fridge and turn on the slow cooker. It doesn’t get any quicker than that! (I place a piece of plastic wrap in between the slow cooker pot and lid.)
Three reasons I love this banana pepper shredded beef recipe:
- It’s easy to make.
- It’s a creative way to use fresh banana peppers from your garden or farmer’s market.
- IT’S DELICIOUS.
Slow Cooker Banana Pepper Shredded Beef
- Yield: 4 servings 1x
Cook fresh or freeze to cook later. Serve on rolls with a side salad or plain with mashed potatoes and roasted carrots.
- 2 pounds boneless beef chuck shoulder roast, fat trimmed
- 4 banana peppers (mild or hot), seeds removed and sliced (Please wear gloves so your fingers don’t burn afterwards!)
- 1 medium yellow onion, peeled and sliced
- 1–1.25 cups beef broth (If you buy a can with 2 cups, you can use the leftover broth in my Shepherd’s Pie recipe)
- 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 and Cook Later
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.
I am doing a meal swap with others in my neighborhood. You taught a class at Tiffany’s house. Anyway, quick question….if I am going to freeze this slow cooker spicy beef, should I leave out the beef broth? Or freeze it with the broth added? Thanks for your help!
Honestly, you can do either. Since the recipe calls for an odd amount of broth (1-1.25 cups), I’d probably add it before freezing. It’s not a lot of liquid, and it’s not an easy amount to hand out separately (like a 2 cup can would be). Hope this helps, and hope the swap is a huge success!!
Thanks! Also, do you use hot or mild banana peppers?
Spicy. They are the fresh ones (like in the photo). I’m sure mild would work just fine, too.
I haven’t tried your Crock-Pot Freezer Meals yet, but I am very excited to try them! I was wondering if the cook time might be different if Icut the recipes in half? Its just my boyfriend and I with no kids so there is always so much food that goes to waste.
It will depend on the size and strength of your slow cooker. If you’re willing to eat leftovers for lunch the next day, you might want to make them as-is.
I’m actually using a pork heart in this recipe, and I was just looking for serving ideas with a Mexican flavor. I’m pressure-cooking the meat first, and then will spice it and cook it for serving. This recipe looks like a good starting place. I’ll probably ramp up the garlic and add some cumin when I spice the meat for serving. I plan to have some on hand to slice and grill at meal time. I’m totally grain-free in my eating, since reading the book “Brain Maker” by David Perlmutter, MD. He’s a neurologist and teaching new ideas to patients… Read more »
[…] Spicy Pepper, Beef Sandwiches (Crockpot)-: 11. Sloppy Joes 12. Asian Turkey […]
So excited to try these. Could I use jalapeño instead. That is what I have on hand…forgot to get the banana peppers.
[…] Banana Pepper Shredded Beef […]