Beach Boy’s Pot Roast

Jeanette Oberholtzer Manheim, PA

Prep. Time: 10 Minutes
Cooking Time: 8–12 Hours


  • 3–4-lb. chuck or top round roast
  • 8–12 slivers of garlic
  • 32-oz. jar pepperoncini peppers, undrained
  • 6–8 large hoagie rolls
  • 12–16 slices of your favorite cheese

Ideal Slow Cooker Size: 3–4-Quart


  1. Cut slits into roast with a sharp knife and insert garlic slivers.
  2. Place beef in slow cooker. Spoon peppers and all of their juice over top.
  3. Cover and cook on Low 8–12 hours, or until meat is tender but not dry.
  4. Remove meat from cooker and allow to cool. Then use 2 forks to shred the beef.
  5. Spread on hoagie rolls and top with cheese.