4.6
(7)
Your folders
Your folders
Export 8 ingredients for grocery delivery
In a bowl, mix the first 7 ingredients. Place roast in a 5- or 6-qt. slow cooker. Pour pepperoncini mixture over top. Cook, covered, on low 8-10 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with 2 forks. Return beef and cooking juices to slow cooker; heat through. Serve on rolls. To make ahead: In a large freezer container, combine the first 7 ingredients. Add roast; cover container and freeze. To use, place filled container in refrigerator 48 hours or until roast is completely thawed. Cook and serve as directed.
Your folders
tasteofhome.com
4.6
(7)
8 hours
Your folders
favfamilyrecipes.com
5.0
(34)
360 minutes
Your folders
weightwatchers.com
110 minutes
Your folders
thecookingmom.com
600 minutes
Your folders
mybakingaddiction.com
4.7
(6)
10 hours
Your folders
tasteofhome.com
4.9
(40)
60 minutes
Your folders
tasteofhome.com
4.6
(13)
8 hours
Your folders
tasteofhome.com
4.7
(7)
9 hours
Your folders
myrecipes.com
2.5
(6)
Your folders
gonnawantseconds.com
Your folders
gonnawantseconds.com
5.0
(9)
480 minutes
Your folders
tasteofhome.com
4.9
(33)
1 hours, 45 minutes
Your folders
tasteofhome.com
4.3
(124)
15 minutes
Your folders
thewoksoflife.com
80 minutes
Your folders
spendwithpennies.com
5.0
(17)
240 minutes
Your folders
iowagirleats.com
5.0
(20)
Your folders
momontimeout.com
5.0
(15)
600 minutes
Your folders
meatloafandmelodrama.com
5.0
(20)
50 minutes
Your folders
today.com
4.8
(4)
5 hours