You got to try these. So simple and tasty!
3-4 pound Beef RoastGarlic SaltSaltPepper1-16 oz. Jar sliced Pepperoncini
Sliced Muenster, Swiss, or Havarti cheese (we used swiss)MayonnaiseSliced Dill Pickles (we used Spicy Famous Dave Pickles. Don't leave out the pickles.)Honey Dijon mustard (optional)Rosette Sandwich Rolls
Season the roast with salt, pepper, and garlic salt, brown on all sides, and place in a crock-pot. Cover with the pepperoncini (and liquid). Cook all day on low, until beef is tender and shreds easily with a fork. Shred meat and keep it in the juices. Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with mayo, and pickles.
Saturday, August 14, 2010
Crockpot Cuban
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2 comments:
Good think you are keeping this blog up! I'm getting my cooking stuff together little by little and then I will start cooking up a feast. I'll be sure to post.
I forgot to tell you that I made these. J.D. and I loved them. My kids liked them until they saw the peppers in there. I've been asked to make these again, so you know they're good!!
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