(from Lisa Hutto)
1 ~ 2-3 LB Beef Roast
1 Jar of Whole Pepperoncini
Place roast in the crock pot. Pour pepperoncini with juice over the beef (If you want it extra spicy, pop the tops off the pepperoncini so the seeds come out.) Cook on high 4-6 hrs or until it is ready to shred.
Serve on hoagie rolls with melted mozzarella, BBQ sauce, and a side of coleslaw or it makes a great topping for nachos (cheese, chopped onion, BBQ sauce, coleslaw).