1 3-5 lb. pot roast 1 jar pepperoncini’s (hot) or banana pepper rings (milder), including juice 1 envelope Good Seasons Italian dressing mix 1 can beef broth 1 tbsp. Italian herb seasoning 1 tsp. garlic powder
Put all ingredients into the Crockpot and cook on low setting for 12 hours. Shred the meat, serve on hoagies and extra juice for dipping. Caroline’s recipe has you adding provolone cheese, but we’ll add that here as “optional” Better served without and adding some hot giardiniera!