For Crockpot:

1. Pat your roast dry and season with salt and pepper.
2. Add roast to the crockpot and the whole jar of pepperoncinis (including the juice).
3. Add the garlic cloves.
4. Cook on low for 6 hours or on high for 4 hours.
5. The meat is done when it easily shreds with a fork.[br]

Additional cooking methods:

Instant Pot

1. Pat your roast dry and season with salt and pepper.
2. Turn Instant Pot to Saute. Add 1 TBS oil.
3. When shimmering, add the pot roast. Brown each side, about 2-3 minutes per side (optional).
4. Add garlic cloves and pour in jar of pepperoncinis with juice and 3/4 cup water or beef broth (the Instant Pot needs 1 cup of water before pressure is added!).
5. Close and lock the lid. Make sure the vent is on “Seal.”
6. Set Instant Pot to “Manual” and program for 75 minutes.
7. Allow the Instant Pot to depressurize for about 20 minutes. Move vent to “Venting” and open lid.

Dutch Oven

1. Pat your roast dry and season with salt and pepper.
2. Add 1 TBS olive oil to the Dutch Oven and brown the roast on each side (about 2-3 minutes per side).
3. Add the pepperoncinis with the juice and the garlic.
4. Cover with lid and bake at 325 degrees for 3 hours.