Sunday, February 19, 2012

Slow-Cooker Pepperoncini Beef

 "I originally tasted this recipe when a co-worker brought it to a potluck.  I added a few ingredients to the recipe to adjust it to our tastes.  The juice from the peppers helps to make a very tender meat that can be sliced to make spicy french dip sandwiches or shredded to use in enchiladas, tacos, nachos or any other Mexican dish."

1 (3-4 lb) chuck or rump roast
1 envelope of dry beefy mushroom or onion soup mix
1 jar of sliced pepperoncini peppers, undrained
1 can of beef broth
hoagie rolls or tortillas

Spray slow cooker with non-stick cooking spray.  Place roast in slow cooker.   Sprinkle dry soup mix onto roast.  Pour jar of undrained peppers and beef broth over roast.  Cook on low setting for 8-10 hours.  Shred meat and serve on hoagie rolls, using juices as au jus for dipping.  You can also use the shredded meat in tortillas for tacos or enchiladas.
Note:  For a less spicy version, only use 1/2 of the jar of pepperoncini peppers. 

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