I don’t know if I should even call this a recipe. That’s how easy it is. I love to make this on Sunday afternoons and have the leftovers during the week. If there are any leftovers… My husband loves this one.
1.5-2 lb beef roast
1 medium jar of sliced pepperoncinis (you can use whole peppers too, but I like using sliced so there are no stems)
1.5 cups of beef broth
2 cloves of garlic
Salt & pepper
Put the roast in the bottom of the crockpot. Season with salt and pepper. Pour in the broth and pepperoncinis with juice. Cook on high for about 4 hours or on low for 6 hours. Shred the meat and serve on Italian rolls or whatever buns you have. If we have it in the house, I put some garlic butter on the roll too. Super simple and always a hit!