Crockpot Pepperoncini Beef Hoagies

I am not a very big fan of this beef plain, but it is really good as a sandwich!

INGREDIENTS:

2-3 lb boneless beef roast

16oz jar whole pepperoncinis

4 cloves garlic, minced

Hoagie Rolls

sliced provolone

DIRECTIONS:

Place roast in crockpot. Cut small slits into roast and put garlic in. Pour jar of pepperonicis and juice in. Cover and cook on low 6-8 hours.

When done, shred and let sit for another 20ish minutes to soak up more juices.

Cut hoagie rolls in half. Place meat (and desired amount of peppers, if any) and cheese on bottom half.

 Broil (including top half) a couple of minutes, til cheese is melted.

Serve with a side of the juice for dipping, if desired. Enjoy!

Chile Colorado Burritos

These are so easy, and taste so yummy! If you are craving some Mexican food, you definitely need to try these out!

INGREDIENTS:
1.5 lbs stew meat
2 10oz cans mild Enchilada sauce
2 beef bouillon cubes
1/2 cup chopped onion
2 cloves garlic, chopped
1 can refried beans
Burrito size flour tortillas (about 5, depending on how you fill them)
1-2 cups shredded cheese
sour cream and black olives for topping (optional)

DIRECTIONS:
Place meat, bouillon cubes, enchilada sauce, onion, and garlic into slow cooker. Cook on low for about 8 hours, until meat is super tender and falling apart.
When meat is ready, heat up refried beans in microwave.
Spread desired amount of beans on a tortilla and top with beef (use a slotted spoon to drain the sauce).

Roll tortilla up burrito style (folding in both sides). Top with sauce and cheese.
Heat in 300F oven for about 4-5 minutes, until cheese is melted. 
Top with sour cream and/or black olives if desired.

adapted from HERE