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This is the best and easiest pot roast ever. We served it on toasted hoagie rolls with provelone. It is even better the next day. I'm not crazy about how it smells when it is cooking (kinda like warmed sauerkraut), but the taste is mmmmmmmmm.
We love this. Actually haven't met a single adult who doesn't. I usually add a heaping tablespoon of garlic. Sometimes I will add another jar of pepperocini peppers. We like to serve of French rolls with a bit of horseradish sauce too.
This was outstanding! Made the hoagie sandwiches per your suggestion. Topped the buns with the shredded beef, onion, the cooked pepperoncini and swiss cheese. I then broiled the hoagies just long enough to melt the cheese. Thanks for the keeper Ridgley.