|
|
|
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! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |