Place roast in a crock pot. Mix dry Italian salad dressing w/1 c water. Pour over roast. Cover & cook on high for 6-7 hours. During the last hour, pour pepperoncinis & as much of the juice as you like for additional flavor. Shred beef.
Serving
Suggestions
Use some of the leftover broth from the crockpot as an au jus for dipping.
Originally Submitted
11/12/2007
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