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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Beef Pepperoncini Recipe

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This recipe for Beef Pepperoncini is from The Dierdorf and Ferrick Families Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
•Eye of the Round Roast
•Large Jar of Pepperoncini
•Mushrooms
•Lawrey's seasoning salt
•Provel cheese slices
•Hoagie rolls
Directions:
Directions:
Put roast in crockpot, cover with entire jar (juice and all) of pepperoncini. Add about 2-3 tablespoons of Lawrey's. Pour about 2 cups of water over roast leaving just about 1/2 in of roast above the water line. Cover with mushroom.
Let cook on slow for 8-10 hours.
Shred with forks, pull out stems from peppers.
Serve on hoagie roll with provel cheese
Number Of Servings:
Number Of Servings:
12-18
Preparation Time:
Preparation Time:
5 minutes
Personal Notes:
Personal Notes:
Yummy!!! Low in fat, high in protein!

 

 

 

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