Lazy Butt Pepperoncini Crock Pot Beef

Three ingredients + almost zero prep + your trusty slow cooker = *RGF*. (Really Good Food.) While there's a tiny kick from the peppers, it's not the eye-watering kind of heat I tend to fear. I got this from allrecipes.com where the author suggests serving the meat and peppers on toasted hoagie rolls with provolone or mozzarella and your choice of condiments. If using cheese, (which would help temper any heat from the peppers), top the roll with the meat, then cheese and zap it in the microwave for a few seconds or, better yet, under the broiler, particularly if you're toasting your rolls there. You could also slap a serving on tortillas with appropriate condiments. (Damn, I'm getting hungry.) Some reviewers add broth and onions to the crock pot, but it really doesn't need it. Let your taste buds be your guide! *** UPDATE *** The other night I mixed some shredded Monterey Jack and this lovely seriously aged Dutch Unie Kaas Robusto, broiled it on the top half of a sesame seed bun until melted, then slapped that puppy on the meat-topped lower half of the bun. I also experimented with a little Cattlemen's (Smokehouse) bbq sauce. And in addition to the slices of garlic inserted into the meat, I put 1/2 of a head of garlic in one of those little drawstring bags and plopped that puppy in the crockpot to cook with the rest of the ingredients. Yum!

• Ready In: 6 hrs 10 mins
• Serves: 12

Ingredients

• 1 (3 lb)  beef  chuck roast, trimmed of most fat
• 2  garlic cloves, sliced
• 1 (16 ounce) jar  pepperoncini peppers (stems removed after cooking if using whole peppers)

Directions

1. Make small cuts in roast and insert garlic slices in cuts.
2. Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat.
3. Cover and cook on LOW for 6 to 8 hours. Pig the heck out. Moo.