Ingredients
| 3 |
lb beef roast, trimmed (chuck works great) |
| 1 |
can (12 ounces) beef broth |
| 1 |
tablespoon garlic salt |
| 1 |
tablespoon onion powder |
| 1 |
tablespoon white sugar |
| 2 |
tablespoons dried oregano |
| 1 |
teaspoon ground black pepper |
| 1/4 |
teaspoon dried thyme |
| 1 |
teaspoon dried basil |
| 1 |
tablespoon dried parsley |
| 1/4 |
teaspoon celery seed |
| 2 |
tablespoons salt |
| 12 |
oz. banana peppers, with the liquid |
Directions
- brown off roast in a skillet over high heat, just enough to color all sides.
- in crock pot, pour the beef broth, and the juice from the peppers (we do not use banana peppers, but use pepperoncini instead. i highly recommend using pepperoncini.)
- add all the spices, and half of the peppers. if you bought whole peppers, slice them first.
- place meat in pot. add rest of peppers.
- cover, cook on high four hours, then turn to low for another two hours.
- shred meat with fork, let sit on low another hour, or until you are ready to eat.
- serve on hard rolls, hoagie buns, or all by itself. also goes great in a wrap. feeds a lot of people once, or a family of four awesome leftovers for several days.
Categories
Beef, Main Dish
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