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Categories:Viewed: 76 - Published at: 6 years ago
Ingredients
- 1 (11 1/2 oz.) jar pepperoncinis
- 3 1/2 to 4 lb. boneless chuck roast (a leaner cut may be used)
- 1 3/4 tsp. dried basil
- 1 1/2 tsp. garlic powder
- 1 1/2 tsp. dried oregano
- 1 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 lg. onion, sliced 1/2 inch thick
Method
- Drain pepperoncinis, reserving liquid.
- Remove and discard stems of peppers; set aside.
- Cut roast into large chunks; place 1/2 of meat in 5 quart slow cooker.
- Add water.
- In small bowl, combine all seasonings.
- Sprinkle half of seasonings over beef. Place peppers over seasoning, add reserved liquid.
- Top with remaining meat and seasonings.
- Place onion slices on top.
- Cook on low 8 to 9 hours.
- Shred beef with fork.
- Serve beef, peppers, and onion on roll with mayonnaise.
