Venison Roast Hoagie

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Mike Belt

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In a slow cooker add:

3-4lbs. Venison Roast
1 (10oz) jar Pepperoncini Peppers
1 (12oz.) Can of Beer
1 (14 oz.) Can of Beef Broth

Put roast in slow cooker. Add the pepperoncini peppers with the liquid, beer, and beef broth to the slow cooker. Cook on low for 6-8 hours. Serve the meat piled onto hoagie buns. (good with a couple slices of swiss cheese). Dice peppers from slow cooker on sandwich. Spoon the juice into a small bow for dipping sandwich.
 
Mrs. TAFKAP used to make the same thing a while back.....she also added a packet of dry ranch dressing mix.
 
That sounds pretty cool. We made something like this once as well with beef and the ranch packet like TAFKAP mentioned.

I'll have to give this one a try. Thanks for sharing!
 
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redblood said:
those peppers are pickled. does the vinegar affect the flsvor of the meat or au jus
Click to expand...

It's not what you'd expect a "roast beef" flavor to be. It's quite good. It gives it a nice spice and a little tang to it. VERY good.
 

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