- 2-4 pounds boneless beef chuck roast
- 1 (16-ounce) jar peperocini peppers (plus the juice)
- 6 hoagie rolls
- 6 ounces sliced mozzarella cheese
Use a 6-quart slow cooker. Place meat into the bottom of your slow cooker insert and pour in the entire jar of peperoncinis. Cover, and cook on low for 8 to 10 hours, or until meat is fully cooked and has begun to lose its shape. Use two large forks to shred the meat completely. Serve on soft rolls, topped with cheese. If desired, broil the meat on the bread with the cheese for a few seconds on a cookie sheet in the oven.
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