This was really good!
3-4 lb roast
2 envelopes Italian dressing
Jar of sliced Pepperoncini peppers
Cut roast in half and place in crockpot. Mix Italian dressings with 2 cups water. Pour over roast. The original recipe called for cooking the roast then adding the peppers but I wanted the flavor to cook along with the roast so I added them at the beginning of the cooking cycle. Cook on LOW for 8 hours. Remove roast, shred, then place back in crockpot to heat through. Serve on hoagie buns or bread of your choice.
Hubby says it would have been better with some cheese, like provolone. They were good without cheese but might make sure I have some available next time.
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