Ingredients for Beach Boy's Pot Roast
- 1 (3-4 pound) beef roast
- 1 (12 ounce) jar sliced pepperoncini peppers
- 4-6 cloves garlic
- hoagie rolls
- provolone cheese
- lettuce
- tomato
- onion
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How to Make Beach Boy's Pot Roast
- Preheat your crock-pot.
- Using a sharp knife, cut several slits into the 3-4 lb beef roast and insert 4-6 cloves of garlic.
- Place the beef roast in the crock-pot.
- Add 1 (12 ounce) jar of sliced pepperoncini peppers, including all the juice, to the crock-pot.
- Cook on low for 10 hours or high for 5-6 hours, or until the beef is fork-tender.
- Once the meat is cool enough to handle, use two forks to shred the beef.
- Serve the shredded beef and pepperoncini peppers on hoagie rolls with your favorite toppings (such as provolone, lettuce, tomato, onion).
- Alternatively, use the shredded beef in your favorite Mexican dishes: tacos, burritos, enchiladas, etc.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
0g
Fat
67g
Carbs
0g
