Think you don't have time to cook dinner...think again...this recipe could not be any easier and it is full of flavor and yummyness!!! If you aren't a huge fan of peperoncini peppers (they are a pretty strong & tangy flavor) I would maybe add less peppers and maybe add a little water instead so there is enough liquid. I prepared mine open face with a little bit of horseradish and shredded mozzarella melted on top!
2 pounds beef chuck roast
1 (16-ounce) jar peperoncini peppers
optional:
sliced mozzarella or Swiss cheese (or shredded)
hamburger buns or French rolls
Plop the ingredients in, turn to low and let it cook for about 8 hours. When you get home, shred the meat with two large forks and stir. Serve on toasted bread, rolls, or buns with cheese. If you're fancy, you can broil your sandwich in the oven for a few seconds to melt the cheese.
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