Adapted from Eat at Home
2 - 2 1/2 chuck roast, trimmed of visible fat
6 oz. pepperoni
1 large onion, chopped
1 green pepper, chopped
1 red pepper, chopped
2 - 15 oz. cans diced tomatoes
1 tbsp. garlic, minced
1 tbsp. oregano
2 tsp. basil
Salt and pepper to taste
Provolone or mozzerella cheese slices
Directions: Place meat in slow cooker. Add the rest of the ingredients, except for the cheese. Cook on high 5 - 6 hours or low for 7 - 8 or until meat can be shredded. Serve on buns or over potatoes if you're gluten free. Top with cheese slices.
Here's what you'll need:
Add the herbs.
Chop up the peppers, onions, and garlic.
Add to the crockpot.
Add the diced tomatoes.
Once the meat is cooked and tender, shred it.
Here's what you'll end up with:
This dish was easy to make and only took about 5 minutes in prep time. As it was cooking, it smelled delicious.
The meat was very tender and the onions, pepper, and garlic gave it great flavor.
One complaint that I had is that the pepperoni, even though it was Boar's Head, made the sauce very greasy. I actually drained a bunch of the juices out and ended up adding an extra can of tomato sauce. Another thing with the pepperoni is that it definitely did not get that crispy pizza-like crunch that you get when you order a pepperoni pizza.
You could make this dish with any of your favorite pizza toppings (pork, Italian sausage, chicken, etc).
Also, I think you could you either canned pizza sauce or even spaghetti sauce instead of the diced tomatoes. Serve it on some crusty bread.
Overall, I think this dish was a success.
Hope you enjoy!