This recipe saved us last night. We had violin and tae kwon do testing and this yummy recipe was cooking away while we were out doing all of that and was ready to go when we got home.
3 lb. beef chuck roast, trimmed of most fat
2 garlic cloves, sliced
16 oz jar pepperoncini peppers (remove stems after cooking)
6 slices provolone cheese
Make small cuts in roast and insert garlic slices in cuts.
Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat.
Cover and cook on LOW for 6 to 8 hours.
Shred meat and serve on buns with pepperoncinis and provolone cheese.
Did I change anything? The original recipe didn’t say anything about the provolone. Everything is better with provolone, in my opinion, so I added that in.
What did the family think? Hubby and I really liked it…a lot. Our oldest ate his, but it wasn’t his favorite. Our youngest ate the cheese and the bun and one bite of meat.
Where did this recipe come from? Food.com
photo from Serious Eats