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Reviews Date product posted
Mon January 26, 2004
Recommended By Average Price Average Rating
No recommendations None indicated None indicated

Ingredients: 5 pounds rump roast,
trimmed -- (5-7lb)
2 beef bouillon cubes -- (2
to 3)
2 cups water -- (2 to 3)
3 teaspoons Italian
1/2 teaspoon Tabasco
1 clove garlic -- minced
1/2 cup chopped green bell
2 tablespoons
Worcestershire sauce
3 pepperoncini pepper -- (3
to 4)
1/4 cup pepperoncini brine
salt and pepper to taste

How To Prepare: Slow cook in a crock pot all
day or until fork tender. Pull
apart and serve. Makes a
wonderful sandwich on
carb legal bread. Good by
itself or on a salad(cold).
NOTES : Counts for brine
not included in totals
Carbs per serving - include all nutritional information if known: 18g carbs total
Effort (Easy, Average, Difficult): Easy

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