So easy and SO good! This has become a huge hit at my house. Don't let the Pepperoncini's fool you. They aren't spicy, they add just enough kick to make it super flavorful.
3-4 pound Beef Roast
Garlic Salt
Salt
Pepper
1-16 oz. Jar sliced Pepperoncini
Sliced Muenster, Swiss, or Havarti cheese
Mayonnaise
Sliced Dill Pickles
Rosette Sandwich Rolls
Season the roast with salt, pepper, and garlic salt, brown on all sides, and place in a crock-pot. Cover with the pepperoncini (and liquid). Cook all day on low, until beef is tender and shreds easily with a fork. Shred meat and keep it in the juices. Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with mayo, and pickles.
Enjoy!
*recipe from a family friend
2 comments:
OMGosh...I just found your blog by googling Rhodes frozen rolls and saw your KNOTS..I just made some cinny knots but YOURS, with the cheese and garlic, sound out of this world.
I love new recipes so I am going to follow you.
Come by sometime...now is a good time 'cause I have a giveaway of a $70.00 gift card to CSN online stores ....:))
i need to make that it looks so good! thanks for the idea! your the best....
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