Friday, October 24, 2008

Pepperoncini Beef Sandwich

Slow cooked a 4 lbs. Chuck Roast, stuffed with garlic, for a little more than 7 hours. Cooked with a 16 oz. can of pepperoncini, juices and all, plus a bit a jalapeno and jalapeno juice and onion. Topped with some Cheddar Cheese, mayo and some drops of Sriracha. Like a super french dip.

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