This is great with a good crusty bread.
YOU WILL NEED:
Slow cooker or Dutch oven (I use the latter)
2-3 # beef tri tip
8-12 ounce jar giardinera peppers, mild or hot
8-12 ounce jar pepperoncini peppers
8-10 oz beef broth (I use a good beef base plus water)
Good crusty bread - baguette or ciabatta
METHOD
Plan to start early - you need to cook the beef all day at a low temperature in order for it to be tender.
Preheat oven to 200°
Drain the giardinera and pepperoncini and add to Dutch oven or slow cooker.
Add the beef broth (or beef base plus water) and the the roast and stir to coat the beef.
COOKING
Slow Cooker: Cover and cook on the low setting for 18 hours
Dutch oven: Cover and place in oven for 8-10 hours
SERVING
Use two forks to shred the beef, or remove from cooker/Dutch oven and slice.
Serve with crusty bread and the jus, pepperoncini and giardinera.
You can also toast the bread first, melt some provolone on top and top with sliced/shredded beef.