 |
Prep Time: 5 Minutes Cook Time: 480 Minutes |
Ready In: 485 Minutes Servings: 6 |
|
You can use the cheapest cuts of meat in this recipe because the vinegar in the peppers breaks down the fibers in the meat. This recipe is from The Best Slow Cooker Cookbook Ever by Natalie Haughton. I sometimes stuff the beef, peppers and chopped fresh tomatoes into pita breads. Ingredients:
2 -3 lbs beef roast, any cut |
1 (24 ounce) jar pepperoncini peppers (greek salad peppers) |
4 -5 cloves garlic |
Directions:
1. Cut slits in beef and insert a clove of garlic in each slit.
2. You may also used chopped garlic if you wish.
3. Place the roast into crockpot.
4. Dump entire jar of peppers and liquid over it.
5. Cook 8-10 hours on low.
|
|