Recipe by Miss Annie
You can use the cheapest cuts of meat in this recipe because the vinegar in the peppers breaks down the fibers in the meat. This recipe is from The Best Slow Cooker Cookbook Ever by Natalie Haughton. I sometimes stuff the beef, peppers and chopped fresh tomatoes into pita breads.
Top Review by ~*Miss Diggy*~
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!
- 2 -3 lbs beef roast, any cut
- 1 (24 ounce) jar pepperoncini peppers (Greek salad peppers)
- 4 -5 cloves garlic