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(Gluten Free)

3-4 lb. roast, beef or pork
1/3 c. vinegar
1/3 c. pepperoncini juice
1/3 c. vegetable oil
13-14 pepperoncinis (Italian name for a hot chili pepper)
1 pkg. beef Better than Bouillon

Mix all ingredients and pour over roast. Cook on low in slow cooker
for 6-8 hours. The roast will shred when cooked. Warning: Mary's
never been able to get it to slice nicely after cooked!

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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