Crock Pot Italian Beef Pepperoncini

Season with italian salad dressing mix and dried oregano. Add all mixture to crockpot. Cover and cook on HIGH for 6 hours or until the meat is tender and shreds easily with a fork. Cover and let cook on low for 6-8 hours or.

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Cover and cook on.

Crock Pot Italian Beef Pepperoncini. Instructions Place beef dry Italian dressing mix beef broth and peppers in a 5 quart or larger crock-pot. Add the entire jar of pepperoncinis with the juice along with the Italian seasoning and garlic. Cover with the sliced onions and half of the jar of sliced pepperoncini peppers then add the reserved pepperoncini juice beef broth and Worcestershire sauce.

Cover and cook for 8-10 hours on low or until the roast is fork-tender. Place the roast in a lightly greased slow cooker. Cover and cook on low for about 9 to 11 hours or until the beef is very tender.

Place the beef roast in a 3 12 to 5-quart slow cooker. Cover and cook on LOW 8-10 hours. Cover and cook on low for 8-10.

Combine Giardiniera pepperoncini peppers dry salad dressing mix and condensed beef broth. Add 2 tablespoons pepperoncini juice and beef broth to the crock pot. Place meat in a 6 quart or larger slow cooker.

Add peppers broth beer onion and seasoning to slow cooker and stir to combine. Place roast in a large greased crock-pot. Drain peppers and pull of stems.

Remove roast from slow cooker and. Remove meat from slow cooker and place on a rimmed baking sheet and shred the meat with a fork discarding any fat or bones if there is any. Add pepperoncini and beef broth.

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