2-3lb roast
1-2 large onions, sliced, chopped, diced - whatever your preference
1-2 green peppers, diced or sliced
2-16oz jars Pepperoncini peppers with juice, sliced
1/2-1c water
1t ground pepper, sprinkled on top of roast
Place everything in slow cooker on low for ~6-7 hours until meat shreds easily.
Once done shred and mix everything. Serve on french rolls or other type of bread with provolone cheeses.
Notes: Can be frozen and thawed later. The pepperoncini peppers give a good heat/spice to the dish.
Recipe is adapted from Don't Panic Dinner's in the Freezer Cookbook.
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