Pepperoncini Beef

I'm sure you are probably tired of turkey about now. But family gatherings continue, parties and activities fill your calendar. Do I have a great recipe for you. It is simple and delicious. I have made it twice in the past two weeks, that's how good it is. I found the recipe over at Our Best Bites which is not surprising because their blog is awesome and Kate and Sara are amazing too.

Pepperoncini Beef
Salt and pepper a two to three pound beef roast, I like a Rump Roast. Heat a little olive oil in a pan until hot. Brown roast on all sides. Yes I know this dirties a pan but just trust me on this one. You really want a nicely browned roast. 
Put the browned roast in a crock pot. Top with 4-5 cloves of garlic, pressed. Pour contents (juice and all) of a 16 ounce jar of Pepperoncini pepper rings over the roast. Put the lid on and cook till very tender. You could cook it on low all day or on high for a shorter time. All crock pots seem different. You want it fall apart tender.
Remove roast from crock pot place on a cutting board. When cool enough to handle either shred or slice the beef. Using an immersion blender blend pepper/juice mixture. Drizzle some of the juice over the beef--maybe half. It adds moisture to the meat as well as flavor. Put the remaining on the table to add as needed.
Spread a little butter and mayo on a crusty roll. Pile on meat and top with provolone cheese. Put sandwich under the broiler just to melt the cheese and heat up the roll. Be prepared to eat one of the best sandwiches ever. I'm a non beef eater but these were excellent. It's easy and feeds a crowd. Perfect for the coming holidays.
Feeds about 8 adults.