1. I use venison of course, but you can use 4 lbs boneless beef roast as well. 2. Throw everything in a slow cooker including the juice from the pepperoncinis -meat can be frozen or otherwise, and cover. 3. Cook for about 4-5 hours. 5-8 for frozen (venison) roasts. 4. Shred meat periodically to maximize flavor, otherwise shred prior to serving. 5. Serve on toasted hoagies with butter and sliced swiss or mozzarella cheese. 6. Excellent for buffet style dinners. Delish! ---------------------------------------------------------------------------
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