Originally posted by dmobrien2001
Link to recipe?
Here is a copy of a PM from the GT member who posted it:
"Just plain ol' salad / sandwich grade pepperocinis. The salty / spicy liquid gives you a good base of seasonings as-is.
I typically use this:
3 lb (or more) roast, can be rump roast, bottom round, top round, eye round, up to sirloin. A brisket also works well.
1 can of beef broth
1 jar of pepperocini (including liquid)
1 packet of dry Italian dressing mix (Good Seasons works well)
Add black pepper, garlic, and oregano to your liking. Add horseradish if you like a bit more punch.
Toss everything in a crock pot, and let it go for at least 16 hours. Roast should be tender enough by that time, to shred with a fork. Take the roast out of the pot, shred, and put the shredded beef back into the crock pot for another 20-30 min.
Serve on sub rolls. The liquid also makes a very tasty dipping sauce."
Mine is now shredded and I'll be trying it in just a few minutes.