Crock Pot Italian Beef

4-4 1/2 lbs of shoulder roast (typically 2 pkgs)

Mix together and pour over roast:
1/3 cup white vinegar
1/3 cup peperoncini juice
1 pkg dry au jus (McKormick)
1 pkg dry zesty Italian dressing
Put peperoncinis on top ( I actually mix in with above ingredients.  As many as you like.)

Cook in crock pot on low all day or high for 5-6 hours

Verdict: I've tried a lot of different crock pot beef recipes, and this is by far the best and most flavorful. This recipe makes enough for a large crowd, so I usually use a smaller piece of meat when making it and still have plenty to freeze.

I served the meat on mini rolls with a piece of cheese melted on top. YUM!

Source: Vicki G.