Peppered Beef

• 3 pounds Chuck Roast
• 1 teaspoon Garlic Salt
• 1 teaspoon Oregano
• 1 jar Sliced Pepperoncini Peppers, 12 Ounce Jar
• 1 can Beer, 12 Ounce Jar
• 1 can (10 Oz. Size) Beef Consomme
• Mozzerella Cheese (optional)
• 8 Sandwich Buns/Rolls

1. Place the roast in a crockpot.
2. Sprinkle each side with garlic salt and oregano (to your taste).
3. Drain jar of peppers and pour peppers, beer, and consomme over roast.
4. Cover and cook on low for 8-10 hours or on high for 4-6 hours.
5. Remove beef from crockpot and put it onto a cutting board.
6. Trim off any fat and use two forks to shred the meat.
7. Return meat to crockpot and stir into juices.
8. Serve on rolls with provolone or mozzarella cheese.

roast, garlic, oregano, pepperoncini peppers, mozzerella cheese, rolls

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