How to make it

  • DRAIN PEPPERONCINIS, RESERVING LIQUID. REMOVE AND DISCARD STEMS; SET ASIDE. CUT ROAST INTO LARGE CHUNKS; PLACE 1/3 OF MEAT IN A SLOW COOKER. ADD BEEF BROTH. IN A SMALL BOWL, COMBINE BASIL, GARLIC POWDER, OREGANO, SALT AND PEPPER; SPRINKLE HALF OVER BEEF. LAYER WITH HALF OF THE REMAINING MEAT, THEN ONION, RESERVED PICKLE JUICE AND PEPPER. TOP WITH REMAINING MEAT AND HERB MIXTURE. COVER AND COOK ON LOW 8-9 HOURS OR UNTIL MEAT IS TENDER. SHRED MEAT WITH 2 FORKS. USEING A SLOTTED SPOON SERVE BEEF AND PEPPERS ON ROLL.

Reviews & Comments 3

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    " It was excellent "
    notyourmomma ate it and said...
    Family favorite, we love the pepperoncini cooked beef, it really makes a great sandwich! I save the broth and use it for a base to my veggie soups and it adds a lot of depth to the regular broth in the soup.
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    " It was excellent "
    cheryilyn ate it and said...
    sounds greeat! thanks
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  • rml 11 years ago
    This sounds good. I haven't thought of using pepperoncini juice as a marinade/spice...gotta try! Thanks
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