This is a recipe DH and I begged off a former co-worker, Barbara, years ago. She brought it to a potluck, and our co-workers raved about it. It's a beef roast (your choice of cut) with a whole jar of pepperoncinis and juice dumped into a Crock Pot and cooked on low for 8 hours. The beef turns out amazingly tender and tangy but not spicy, and the peppers soften and absorb the juices wonderfully. Eat the beef with the pepperoncinis or without. Sometimes we serve it on burger buns or without. Left-overs are yummy too--cold or hot!