| | Directions | | Place roast in slow cooker. Pour entire jar of pepperoncini, including all juice over top of beef. Cook on low for 12-13 hours. Beef should be very tender and shred easily at this point. Shred beef and mix well. Cook on low for another 6-12 hours. For a variation, you may add sliced onions, sliced mushrooms and/or minced garlic at the beginning of cooking time. Serve on rolls, bread, or as it's own entree. |
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| Ingredients | | - |  | 3 1/2 pounds chuck roast, beef rump roast, or similar cut |
| - | | 1 jar pepperoncini, sliced (12 ounce jar) |
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