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Italian Beef

From Anji’s kitchen

ingredients

  • 3–4 lb beef roast
  • 6–8 garlic cloves
  • 1 cup beef broth (or 1 bouillon cube + 1 cup water)
  • Salt and pepper
  • 1 small jar pepperoncini peppers

Serve over mashed potatoes or on crusty rolls with provolone cheese slices.

directions

  1. Sprinkle meat with salt and pepper.
  2. Place in a crockpot with garlic and broth.
  3. Cook overnight on low, or for a few hours on high.
  4. Add peppers and some of their liquid; continue cooking until meat falls apart and shreds easily.