3 1/2 pounds beef roast, sirloin tip or rump roast
12 ounces (jar) Italian Giardiniera, drained
12 ounces (jar) pepperoncini peppers
1 envelope Italian salad dressing -zesty Italian
10 ounce can beef broth
Place roast in slow cooker (3 1/2 quart). Mix all other ingredients together, draining oil from giardiniera – mine was water packed. (When adding giardiniera and pepperoncini, use 1/2 jar for a mild version of all for a spicier version). Add all ingredients to slow cooker, cover and cook for 18 (yes, that’s right, eighteen) hours on LOW.
Meat will be very tender – can use a fork to pull apart.