If you looked you would have seen Pickled Peppers highlighted in red. You just needed to tap it & it would have brought up a separate recipe for it. Don't get why you 2 star something you didn't even finish reading the recipe nor did you even try making it.
Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Rev up your slow cooker the night before, and on game day, tote it to the game, plug it in, and let your crowd build their own sandwiches.
How to Make It
Step 1
Rub roast with salt and pepper. Cook in hot oil in a Dutch oven or large cast-iron skillet over medium-high heat 2 to 3 minutes on all sides until browned. Place roast, onion, and next 6 ingredients in a 6-qt. slow cooker.
Step 2
Cover and cook on HIGH 6 to 8 hours or until meat is tender. Remove roast and vegetables; discard vegetables. Shred meat. Pour liquid from slow cooker through a fine wire-mesh strainer into a 4-cup measuring cup, and let stand about 15 minutes. Remove fat from cooking liquid, and discard.
Step 3
Stir together shredded meat, horseradish, next 2 ingredients, and 1 cup reserved cooking liquid; discard remaining liquid. Add salt and pepper to taste. Serve on rolls with Pickled Peppers.
Step 4
Note: Keep beef mixture warm in slow cooker on WARM up to 2 hours. We tested with Pepperidge Farm Stone Baked French Artisan Rolls.