Beef & Pepperoncini Sandwiches

Beef and Pepperoncini Sandwhich

-3 pound Chuck Roast
-16oz jar Pepperoncinis, stems removed
-6 cloves chopped Garlic
-2 Beef Bouillion cubes
-Salt & Pepper
-Sourdough rolls
-Provolone cheese 

Add roast, bouillion, garlic, salt and pepper,& pepperoncini's including juice to crockpot.
Cook on low 6-8 hours.
Use 2 forks to pull apart meat.
Serve on rolls with cheese.

*This can also be prepped and frozen in gallon bags to double as a freezer meal! 

GABI Collaboration!

Freezer Meal #1

Chili
4.20 lbs ground beef
4 packets McCormicks chili packets
1 chopped yellow onion
2 chopped green bell peppers
29 oz can Pinto & Kidney beans
29oz can crushed tomatoes
2-29 oz cans diced tomatoes
1 tbsp. Crushed red pepper flakes
Salt & pepper

• In the biggest pot I own I browned all the meat. I seasoned it with salt, pepper, and red pepper flakes. Drain and reserve the fat. 
• Return the fat back to the pan. Sauté the onions and bell peppers until soft and translucent. Drain again, discard the fat.
• Drain and save the bean juice into a bowl. If your chili needs liquid I add this. Tonight I needed half the bowl.
• Add meat, veggies, beans, seasoning packets, diced and crushed tomatoes back into the pot. Everyone in the pool!
• Bring to a boil, cover, and simmer until hot. About 20 minutes.
• Serve with cheese or sour cream.

To make this a freezer meal: Cool completely then portion into Tupperware. 

To use: Thaw then reheat in a pot.
The 3 square containers are about 2.5 pounds and the 2 round containers are about 1.5 pounds.