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Pepperoncini Sandwiches
From Thea Headrick
Ingredients
1 jar (appx 11 oz) pepperoncini
1 boneless beef roast
1/4 cup water
1 3/4 tsp basil
1 1/2 tsp garlic
1 1/2 tsp oregano
1 1/4 tsp salt
1/4 tsp pepper
1 large onion, chopped
hard rolls
Instructions
Drain pepperoncinis, reserving liquid. Remove and disgard stems and seeds if necessary (I buy the rings). Cut roast into pieces, place meat and all other ingredients in a crock pot, cook on low for about 8 hours or until meat falls apart easily. Serve on hard rolls with horseradish if desired.