pepper-ring beef

Shredded Pepper-Ring Beef
{so delicious ~ so easy}

3-4 lb chuck roast
6 clovesgarlic diced
1 small jar mild banana pepper rings

Cut six slits in the beef and put garlic in each pocket.



Place the chuck roast in a 4-5 quart slow cooker.
Pour the jar of pepper rings on top including the juice.



Cover and cook on low for 8-10 hours.
Drain the juice and shred beef.

Reserve some of the juice to pour over beef if you feel it is at all dry.



We serve it with veggies the first night and on sandwich rolls the second night.