Peppercini Pot Roast
  • Cooking Time: 360
  • Servings: 4-6
  • Preparation Time: 10
  • 3lb. chuck or rump roast trimmed
  • 1 pack of Italian salad dressing mix
  • 2 tps Italian seasoning
  • 1/2 (16 oz.) jar pepperoncini -- including juice
  • 1 can beef broth -- (or 1 to 2 cups hot water mixed with a teaspoon or two of beef flavored Better than Bouillon)
  • Kaiser rolls on the side
  1. Mix all ingredients together in a slow cooker or crockpot.
  2. Cook all day on low.
  3. When meat is done, shred it and put back in the juice.
  4. Serve on warm kaiser rolls.
  5. Top with favorite cheese (I like provalone)
It was shared with me from a dear friend that at the time knew I wasnt much of a cook and thought this was goof proof.