INGREDIENTS
2-lb boneless beef chuck shoulder roast
12oz jar of pepperoncinis
6 cloves of garlic, peeled
1/2 teaspoon pepper
DIRECTIONS
1. Label your freezer bag.
2. To your freezer bag, add all ingredients (including juice from pepperoncinis).
3. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer.
4. Dump into the crockpot and cook on low all day.
5. Enjoy!