Tavern Steak

We got this from a friend of ours and I have done a few things to it to adjust it to our taste.  It is super easy and wicked good!

1 3-4lb Roast, either top round, bottom round, or chuck
3-4 Garlic Gloves
2 Jars Pepperonchinis (save the juice)
Kosher Salt
Fresh Ground Black Peppter

1. Trim off excess fat from roast and cut 3-4 big slabs along the length of the roast.
2. Place in crock pot and insert garlic cloves evenly into each incision (they will cook down until almost nothing).
3. Strain the pepperonchini juice from both jars over the roast.
(It will look like a lot.)
4. Dust meat with Kosher salt and black pepper.
5. Sprinkle Pepperonchinis over the meat slabs.
6. Cook on low and let cook for 8 hours. 
Shred and serve with tortillas, pita break, potatoes, etc.

**I sometimes cook on high for 6 and it comes out just fine.  You can cut the meat into slabs as well and then put the garlic into incisions in the slabs. 

**Traditionally this recipe calls for using dill pickles.  It is very tasty this way as well, however my family prefers the "bite" of the pepperonchinis.