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Fall apart beef infused with garlic and a hint of spice. The craveable flavor will leave you wanting more.
With a sharp knife, puncture holes around roast multiple times. After each time you pull the knife out, use your finger to stuff the garlic deep into the roast. If you love garlic make lots of punctures, if not then do less.
Place the roast into a crock pot. Dump juices from the pepperoncini jar over the roast. Take pepperoncini’s, remove the tops (discard) and slice the pepperoncinis into round slices. (Or if you can find pre-sliced pepperoncini’s in the store then grab those and save yourself the work!) Throw the sliced pepperoncini’s in the crockpot with the beef and juice.
Cook roast on high for 5 hours (time will vary depending on crockpot) until you can easily shred the beef. Roast should fall apart with minimal effort.
Toast Italian rolls. Add cheese and mayo if desired. Fill with beef and enjoy warm.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!