1 (12-16 oz ) jar of Italian giardinera, mild or hot
1 (12-16 oz ) jar pepperoncini
1 envelope, Good Seasons zesty Italian salad dressing mix
1 (10 3/4 oz) beef broth
Place the roast in a 3 1/2 quart crock pot and mix all other ingredients together, draining oil from giardinera. (When adding giardinera and pepporcini, use half of each jar for a mild version, or all for the spicy one.) Add all ingredients to the crock pot. Cover and cook on low setting for 18 hours.
To serve, take two forks and shred the roast (after 18 hrs the meat will shred very easy) and put on Italian bread.
** I have found that using a lot of pepporcini's makes it salty, so I use just a 1/4 of the jar.**
I made this last night...for lunch today. SUPER tasty. I really liked it and there's a ton of leftovers. This would be great for a Bears game party! We used 1/2 jar of each of the peppers. Mmmm! Baby Girl 3 loved it too!
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