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Pepperoncini Roast




Source of Recipe


Internet


List of Ingredients




1 ( 3-4 lb.) beef chuck roast or brisket
Several cloves of garlic (to your liking)
1 jar (24 oz.) pepperoncini peppers



Recipe



Note: For a spicier and hotter taste, add some sliced jalapenos, an envelope of Lipton Onion Soup Mix and some sliced onions.

You can also add 1 cup of beef broth so there is enough liquid to cook the meat (without worry about it getting dry while you aren't home) and cook it on low for about 10 hours.

Place roast in bottom of crockpot, pour peppers over and sprinkle garlic over all or cut slits in roast and stuff cloves in the roast all over depending on how much garlic you like. Cover and cook on low for 8-9 hours or until falling apart. Shred beef with 2 forks and serve on toasted rolls.

Serve on hoagie rolls with provolone or mozzerella cheese, and your choice of condiments. When making the sandwiches, place meat in rolls, cover with cheese, and zap in a microwave for a few seconds. Don't forget to use the pepperoncini in the sandwiches.