Ingredients
- 2-3 lb County Line Meats Roast (Chuck, Round or Round/Sirloin Tip)
- 2 tsp dried rosemary (fresh sprigs work too)
- Salt/pepper to taste
- 1 (12 oz) jar pepperoncini peppers, whole or sliced
- 1 cup beef broth
Instructions
- Sprinkle salt/pepper on your roast and place in a crockpot.
- Add rosemary.
- Pour in the pepperoncini peppers WITH the juice.
- Add beef broth.
- Cover and cook on low for 8 hours.
- Shred the meat and serve.
A few serving ideas: serve it plain with a fun side dish; serve it with juice and mashed potatoes; it makes great tacos; or make sandwiches for an easy field meal — place meat on a bun with a little cooking juice and a slice of cheese, then wrap in tin foil. As you travel, the cheese melts and the sandwiches become soft and delicious. We prefer swiss or provolone, but use whatever your family likes!
This recipe freezes well. If you need to make ahead or have lots of leftovers, save yourself time on another dinner and freeze some individual portions.