Monday, October 4, 2010

You gotta try this!

Pepperoncini Beef!
I like amazing things. This is amazing.
Take a 3 pound (or whatever) boneless roast and cut 6 shallow slits into it. Stick in 6 cloves of garlic. Plunk that sucker into a crock pot.
Open up a 16 ounce jar of pepperoncini and dump it over the top of the roast...liquid and all.
Cover it and cook it on high for about 6 hours...or whatever.
Shred the meat with a couple of forks.
Serve it up on grilled buns with a few of the peppers and some Monterey Jack cheese.
Good heavens but this is good!
Take note: I am one of THOSE kinds of cooks that will give instructions like "cook it 'til it's done." I realize that drives some people crazy, but it's how my momma raised me. I don't believe in exact measurements or cooking times unless I'm baking. I really don't think this recipe can get messed up too much. Enjoy! It's fabulous.

No comments:

Post a Comment