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This originally came from Paige, and I changed just a couple of things.

4 pound CHUCK roast ( rump roast won't shred as well)
Jar Sliced pepperoncini Peppers (hot or mild, your preference)
1 can beef consomme (or stock, or boullion)
1 additional can of water
2 T Oregano
1 T Basil
1 T Rosemary
(measurements for spices are just a guess...because I just dump...I don't measure for something like this)
Minced Garlic to taste....I used 6 cloves
Fresh Ground Pepper to taste
Dash of onion Powder
Dash of celery salt

Cut roast into quarters, place in crockpot.
Sprinkle with seasonings and stir to cover.
Add half jar of peppers.
Pour half the juice from the peppers and the consomme over the meat.
Cook on low for 8-10 hours.
Removed the beef and shred, add the beef back into the liquid.
Served on buttered, grilled rolls with provolone cheese, additional peppers and grilled onions.Ladle out a bit a juice for each sandwich for dipping.....and YUM.

This sounds awesome!

It was great!

Thanks to Paige for sharing the recipe and to Penny for cooking it!

Yum, that looks great, Penny!!!! Thanks for sharing the recipe.

Mmmmmmm...

SMLCHNG wrote:This originally came from Paige, and I changed just a couple of things.

4 pound CHUCK roast ( rump roast won't shred as well)
Jar Sliced pepperoncini Peppers (hot or mild, your preference)
1 can beef consomme (or stock, or boullion)
1 additional can of water
2 T Oregano
1 T Basil
1 T Rosemary
(measurements for spices are just a guess...because I just dump...I don't measure for something like this)
Minced Garlic to taste....I used 6 cloves
Fresh Ground Pepper to taste
Dash of onion Powder
Dash of celery salt

Cut roast into quarters, place in crockpot.
Sprinkle with seasonings and stir to cover.
Add half jar of peppers.
Pour half the juice from the peppers and the consomme over the meat.
Cook on low for 8-10 hours.
Removed the beef and shred, add the beef back into the liquid.
Served on buttered, grilled rolls with provolone cheese, additional peppers and grilled onions.Ladle out a bit a juice for each sandwich for dipping.....and YUM.

Question? Did you pour the juice from the peppers into the pot or drain them first?

Looks and sounds amazing!!!

Question... the jar of pepperoncini's... is it a grocery store jar or a Sams / Costco warehouse club jar?

BahamaBreeze wrote:
Question? Did you pour the juice from the peppers into the pot or drain them first?

Juice in the pot, too.

Tiki Bar wrote:Looks and sounds amazing!!!

Question... the jar of pepperoncini's... is it a grocery store jar or a Sams / Costco warehouse club jar?

Grocery store size.

One of my favorites, too!!

and one additional to the serving suggestions:

fresh, sliced provolone cheese for each sandwich...

pbans wrote:One of my favorites, too!!

And I thank you for the recipe!!

RinglingRingling wrote:and one additional to the serving suggestions:
fresh, sliced provolone cheese for each sandwich...

Didn't list it.. but lookie at the picture - That's exactly what I have.

SMLCHNG wrote:

RinglingRingling wrote:and one additional to the serving suggestions:
fresh, sliced provolone cheese for each sandwich...

Didn't list it.. but lookie at the picture - That's exactly what I have.

ahh. you went with it under the other stuff, and I lost it against the background of the bun.

WONDERFUL!
Made this last night and its rocks.
The only thing I should have done and will do in the future is use the sliced pepperoncinis verses the whole...the stems were tough to chew! LOL

Thanks everyone!

BahamaBreeze wrote:WONDERFUL!
Made this last night and its rocks.
The only thing I should have done and will do in the future is use the sliced pepperoncinis verses the whole...the stems were tough to chew! LOL

Thanks everyone!

that is just extra fiber for colon health....

BahamaBreeze wrote:WONDERFUL!
Made this last night and its rocks.
The only thing I should have done and will do in the future is use the sliced pepperoncinis verses the whole...the stems were tough to chew! LOL

Thanks everyone!

Yes, slices do work much better.

SMLCHNG wrote:

BahamaBreeze wrote:WONDERFUL!
Made this last night and its rocks.
The only thing I should have done and will do in the future is use the sliced pepperoncinis verses the whole...the stems were tough to chew! LOL

Thanks everyone!

Yes, slices do work much better.

Has anyone tried sliced banana peppers for the sweetness?

Looks yummy! I just forwarded that to a coworker who want to "learn" more things to make in the crock pot.