Beef and pepper sandwiches, an idea from Amy

I have a crockpot recipe that I make about every 2 weeks or so. You just take a tri-tip of beef (or some other cut that shreds nicely) and dump in a jar of pepperoncinis (or however the heck you spell it!) and about 1/2 a jar full of water. I also add some garlic cloves and a bit of salt and pepper. Cook on low for 4-6 hours (when the meat falls apart, it's done.)
Shred it and serve on good sandwich rolls with yummy cheese and the peppers for kick.

Amy later added: I just dump the whole peppers in. After cooking forever, they break apart pretty easily, but I like to keep them whole and just load 'em up. I love it, and it makes the house smell yummy!