This is a good dish when you need to take a protein to a potluck, especially if you have a slow cooker with a lid that seals securely or you can cook it on site and don’t have to worry about transporting the juice inside. It’s a little spicy and vinegary due to the pepperoncini peppers. It’s super easy to make, and as long as your potluck has plenty of meat-eaters, it’s sure to be a hit!

There are three recipes below. My version is first, as an amalgam of the two below from The Woodland Chapel Cookbook, printed sometime after 1988.

3-5 lb. roast
16 oz. jar pepperoncini peppers
1 tbsp. oregano
1 tbsp. garlic powder
1 tbsp. parsley flakes
1 can beer

Put all ingredients in a slow cooker on low and cook 8-9 hours, or on high for 4-5 hours. Remove the meat and shred with a pair of forks, or slice if you want larger chunks. Return the meat to the pot and turn the heat down to warm. Serve on buns using a pair of tongs and a spoon so people can get some juice on the side.

Recipe by Zetamae Williams:
3-5 lb. roast
16 oz. jar pepperoncini peppers
1 tbsp. oregano
1 tbsp. garlic powder
1 can beer

Put all ingredients in a crock pot on low and cook 24 hours. Serve on buns. [Note: from what I’ve read online, this seems to be an unusually long cooking time, even for a slow cooker. Unless you have an extraordinarily tough piece of meat, 8 hours on low or 4-5 hours on high should be enough.]

Recipe by Florence Closs:
1 can beef broth
1 can beer
1 rolled roast (3-6 lbs.)
1 6-oz. jar pepperoncini OR 1 c. peppers AND juice
1 envelope onion soup mix
1 tbsp. garlic salt
1 tbsp. parsley flakes
1 tbsp. oregano

Put the broth, beer, and roast in a crock pot and sprinkle the rest on top. Cook 8-9 hours. Remove meat; slice and return to pot. Serve with juice on the side.