Monday, December 30, 2013

Italian Pepperoncini Shredded Roast

1 2-3lb Roast
1 pkt Dry Zesty Italian Seasoning Mix
1 pkt Lipton Onion Soup Mix
1 bottle Kraft Zesty Italian Dressing
4 Garlic Gloves, minced
Half a Jar of Pepperoncini Peppers and Juice

Cut roast into 1/4's, pour each ingredient evenly over roast. Cook on low 8-10 hours. Separate roast and juice, and shred roast. Then pour juice over shredded roast and mix together and let sit a few minutes. Serve on rolls or flour tortillas. Top with your favorite shredded cheese. Don't forget to top your serving of roast with a pepperoncini :)

Recipe from a friend.

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