from Andrea Bercot | serves 8-10
5 lb. beef roast (look for a cut with a good, long muscle fiber and a decent amount of fat)
3 jars pepperoncini peppers (total around 36 oz.)
2 c. hot water
6 cubes beef bouillon
fennel seed
oregano
Combine everything, including juices from peppers, into a large crock
pot. Cover and cook on low for 12-18 hours. Shred meat. Serve with
hard sandwich rolls and shredded Italian blend cheese.
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