Pepperoncini Beef

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!


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