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OH MY GOODNESS!!! I loved this roast. I actually took it out and shredded it, drained the liquid, added a can of enchilada sauce, and rolled it up in a tortilla! YUMMY! I will be making this again! It was a hit with everyone! Thanks!
I really loved the flavor of the beef in this recipe. We found in my house however that it was missing something. We've desicided that next time we would add potatos and carrots. I really enjoyed making this becasue it was SUPER easy!!
This made very tasty sandwiches! We really loved the flavor and it couldn't be easier. I couldn't find any cheap roasts in the store, so I used two thick center cut sirloin steaks and shredded them when they were done. It was perfect. Thanks for posting.
This is amazing. I used a 3 pound london broil. I had cooked it a little longer than specified as I ended up working a little late that day. It cooked for 10 1/2 hours. It was falling apart. The pepperocini gave it a mild spicy flavor. I served it with rice pilaf and zucchini. Leftovers I am using to make taquitos, if my husband hasn't finished it off
the roast was soo tender and falling apart. i loved the mild spicy flavor the meat had. will keep this recipe. next time i want to add some carrots and onions. :)
I am so sorry!! I followed ther ecipie to the LETTER and it was just awful!! We had to throw it out!! The peppers and garlic just ruined the meat!!
Made this today for a potluck. Added a few more garlic cloves and used one 16 oz jar sliced pepperocini and about 1/3 jar hot sliced pepper rings. Since the potluck was Halloween themed I called it Vampire Beef - because it had a bit of a bite!
A nobrainer and really delicious. I used a chuck roast and it was falling apart tender at 8 hours. Served on crusty rolls and everyone loved it. Thank you Miss Annie for sharing the recipe.
We absolutely love this recipe! My 3 lb roast was falling apart tender after cooking on low for 10 hours. I have used both the whole pepperoncini peppers and the sliced ones and must admit I add about 1 teaspoon of salt sprinkled over the roast. I consider this is mild spicy. My Dad thinks it was a bit above medium spicy for him but he loves it! We serve the shredded beef on soft hoagie rolls with mozzarella cheese and for those of us who love pepperoncini peppers I fish those out of the crock pot to add to the sandwich.
I used a 3lb eye of round roast and had it on low for about 10 1/2 hours. It was not totally falling apart, but easy enough to cut slices, but it was chewy. It was quite a bit spicier than I had expected since I used mild pepperoncini, but that was no biggie. The smell while cooking was wonderful! I would possibly make this again, but would need to use a different cut of roast, like I said, it was very chewy. We sliced it thin and ate it on flour shells with sour cream, lettuce, tomato & cheese. My lips were burning, but the flavor was good. I'm going to use the leftover meat for Hash http://www.recipezaar.com/60758 I also saved the peppers and will chop those up and use some in Breakfast Burritos for the Freezer http://www.recipezaar.com/87370 I will freeze the leftover peppers in 5 or 6 oz packs for future use. Thanks!