2-5 lb. roast (chuck or round)
4 beef bouillon cubes or 4 t of bullion paste
1 5/8 oz. pkg. Good Seasonings Italian salad dressing mix
1 16 oz. jar pepperoncini peppers - DO NOT DRAIN
Place roast in crock pot. Add bouillon cubes and dressing mix. Pour entire jar of peppers WITH JUICE over roast (DO NOT DRAIN.)
Cook 6-8 hours on HIGH.
When roast is tender and falling apart, shred beef. Just stick 2 forks right in crock pot and shred.
Serve on fresh toasted rolls with cheddar cheese.
by:Norsearcher
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment