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Freezer-Bag Italian Beef and Peppers
Melissa Hart

Freezer-Bag Italian Beef and Peppers

Chuck roast, sweet peppers and pepperoncini freeze in an oregano broth and cook into juicy sandwich beef. The peppers become soft by design, like an Italian-beef stand. Add sturdy rolls only at dinner; bread has no business in the freezer bag or the slow cooker.
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Prep Time 15 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 45 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 boneless beef chuck roast 4 pounds, cut into 4 pieces
  • 2 bell peppers sliced
  • 1 medium yellow onion sliced
  • 8 whole pepperoncini
  • 1/4 cup pepperoncini brine
  • 2 cups low-sodium beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 10 sturdy Italian rolls for serving

Method
 

  1. Label a two-gallon freezer bag with the name, date, cook time and instruction to thaw. Add beef, peppers, onion, pepperoncini, brine, broth, oregano, basil, garlic powder, salt and pepper.
  2. Press out excess air, seal, support on a tray and freeze flat for up to 3 months.
  3. Thaw completely in the refrigerator for 36 to 48 hours and empty into a 6-quart slow cooker.
  4. Cover and cook on low for 8 to 8 1/2 hours, until the beef pulls apart easily.
  5. At dinner, shred the beef into the juices and fill the rolls with drained beef and peppers.