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Pepperoncini Roast




Source of Recipe


copykat.com


List of Ingredients






1 ( 3-4 lb.) beef chuck roast
Several cloves of garlic (to your liking) I usually use 5-8 cloves
1 jar (24 oz.) pepperoncini peppers



Recipe



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.

I added 1 cup of beef broth so there was enough liquid to cook the meat and cooked it on low for about 10 hours.

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