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This has become my go to potluck dish. It calls for less than 5 ingredients, but a whole lot of flavor. We serve it on rolls, but have even used leftovers to make taquitos!
- 4 Pounds Tri tip beef roast
- 1 Package Au jus seasoning mix
- 1 Can Beer (your favorite can or bottle)
- 1 Jar Sliced peppercinis (hot)
Place roast in 4 quart slow cooker, season with salt & pepper.
In separate bowl, mix together au jus mix (dry) with a whole can/bottle of beer. Pour over roast.
Pour entire jar of sliced peppercinis, including juice over roast.
Cover and cook on LOW for up to 8 hours or until the meat can be shredded.
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