Use a 6-quart slow cooker. Put the meat into your cooker (frozen is okay).
Top with sliced onion, and all the dried herbs
and spices. It will seem like there are way too many herbs—try not to worry. Add the entire can of tomatoes and bottle of beer. Cover and cook on low for 8 hours, or until meat shreds easily with two large forks. Shred the meat completely, and stir well.
Serve on toasted rolls with melted mozzarella cheese, or you can use provolone if you are extra fancy!
The Verdict.
Having a party? This is a fantastic pot-luck meal, or game day feast.
The resulting meat is fall-apart tender and nicely seasoned. The cayenne provides a bit of a kick, but not enough to bother sensitive palates.
If you’d like more
heat, sliced pickled jalapeño peppers works great as an additional sandwich topping.
I sent the leftover meat home with my friend Sharyl, and she reported back that her three kids LOVED their sandwiches the next day.
Sandwiches are a great way to make a piece of meat stretch a bit farther,
or just as a "different" way to serve the same food. If your family usually has a Spaghetti and Meatball night once a week, cook the meatballs in sauce in the slow cooker and then serve on toasted buns with a slice of cheese.
It's essentially the "same" dinner, but with a different twist. Sandwiches are also a fantastic way to use up last night's leftovers.
If you've got a favorite sandwich recipe that utilizes the slow cooker, let me know!
have a happy Monday, and happy Slow Cooking!!
steph