Crock-Pot Shredded Beef Sandwiches

Drain the peppers, reserve the liquid. Cut off the stems. Set aside.

Cut roast into large chunks. I cut mine into thirds and then split those in half.

Place 1/3 of the meat into a 5-qt. slow cooker. Add water.

In a small bowl, combine the seasonings and sprinkle half over the meat.

Layer another 1/3 of the meat on top. Add the onion, Peppers, and Pepper juice.

Layer the last 1/3 of meat and cover with remaining seasonings.

NOTE: I found that my pot was large enough to fit all the slices of meat all on the bottom. I just put 1/2 the spices, all the peppers, onion and pepper juice on top. Then topped it off with the rest of the spices.

Cover and cook on low for 8-9hrs or until meat is tender.

Once done shred with forks and using a slotted spoon put on rolls.

NOTE: If you are using a soft bread, you may want to drain the meat a little more. And for those that can't handle more spice, I wouldn't recommend eating the peppers.