10 minutes ago, FeChef said:You must be referring to italian beef recipes. I personally don't like pepperoncini that has been overly cooked to death in a crockpot. I would leave the pepperoncini's out until the beef is done, then add them. You can still pour the juice in before cooking which will give you the flavor during cooking.
The name of the recipe is Chicago-style Braised Beef Sandwiches. I like the idea of cooking it with just the juice. I think I will do it that way. It is braised, shredded and made into a sandwich on toasted hoagie buns with Provolone cheese and Girandiniera pickled vegetables. I guess it is iffy as to whether it will be any good or not but I am going to try it anyway. I plan to just make a half recipe.
