Beef Pepperoncini

• 4 pounds Beef Pot/Rump Roast
• 2 Tablespoons Minced Garlic
• 1 jar (large) Pepperoncini's
• 2 packages Italian (Sub) Rolls
• 1 package Sliced Muenster Cheese
• 1 jar Mayonnaise

1. With a sharp knife, puncture holes around roast multiple times.
2. After each time you pull the knife out, use your finger to stuff the garlic deep into the roast.
3. If you love garlic make lots of punctures, if not then do less.
4. Place the roast into a crock pot.
5. Dump juices from the pepperoncini jar over the roast.
6. Take pepperoncinis, remove the tops (discard) and slice the pepperoncinis into round slices.
7. (Or if you can find pre-sliced pepperoncinis in the store then grab those and save yourself the work!)
8. Throw the sliced pepperoncinis in the crockpot with the beef and juice.
9. Cook roast on high for 5 hours (time will vary depending on crockpot) until you can easily shred the beef.
10. Roast should fall apart with minimal effort.
11. Toast Italian rolls.
12. Add cheese and mayo if desired.
13. Fill with beef and enjoy warm.

garlic, pepperoncinis, italian, muenster cheese, mayonnaise

Taken from tastykitchen.com/recipes/main-courses/beef-pepperoncini/ (may not work)