1-3 # beef roast
5 cloves minced garlic
16 oz jar of pepperoncinis (I used banana peppers)
crusty sandwich rolls
sliced swiss or provolone cheese
Throw it all in the crockpot (including the juice from your peppers), and cook on low for 8-10 hours. Serve with a slice of cheese on a crusty bun and devour....not that you would be able to help yourself from doing that last part.
The leftovers were promptly killed the following night....these were magnificent! Just the right amount of heat, and no stomach problems later for my main man and his old man tummy. This could very well take over the french dip recipe for me in the favorites department....man, last week was a great week for new recipes, I tell you!