Italian Beef

Ingredients

• 3–5 lb rump roast
• garlic cloves, sliced
• ½ c pepperoncini juice
• ½ c water
• A few pepperoncinis

Directions

1. Put the roast fat side up in the crock pot.
2. Cut X’s in the fat and insert garlic slices in the slits.
3. Mix up the pepperoncini juice and water and pour over the roast; throw in a few a pepperoncinis.
4. Cook on low until tender and easy to shred (~8 hours).

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source: Kim Kosterman