Total Time
8hrs 10mins
Prep 10 mins
Cook 8 hrs

This is a crockpot recipe from TOH Casseroles, Slow Cooker, and Soup cookbook.

Ingredients Nutrition

Directions

  1. Drain pepperoncinis, reserving liquid. Remove and discard stems of peppers; set peppers aside.
  2. Cut roast into large chunks; place a third of the meat in a 5 quart slow cooker. Add water.
  3. In a small bowl, combine the seasonings; sprinkle half over beef. Layer with half of the remaining meat, then onion, reserved peppers and liquid. Top with remaining meat and herb mixture.
  4. Cover and cook on low for 8-9 hours or until meat is tender. Shred beef with two forks. Using a slotted spoon, serve beef and peppers on rolls.

Reviews

(1)
Most Helpful

This is a five star recipe all the way. They have a little bit of bite. I put a slice of provolone cheese on mine when I serve them. I also just use 2 teaspoons of Italian seasoning to sub for oregano and basil. Freezes wonderfully for those busy days when you want a hearty meal without a lot of fuss.

Watkinslady30 December 08, 2008

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