Put the roast in a crock pot and layer the pepperocinis and garlic on top. Pour in the juice from the pepperocini jars; if there’s not enough juice to cover the roast, add beef broth or bouillon. Cook overnight on low. Remove the pepperocinis with a slotted spoon and cut the stems off, then chop coarsely. Remove the roast and pull the meat apart, removing any fat or gristle. Mix the chopped pepperocinis with the pulled meat.
Warm the tortillas on a griddle to make them pliable. When warm, wrap a mixture of meat and shredded cheddar in the tortillas, and place them seam side down in a casserole dish. Pour the enchilada sauce over the rolled tortillas, sprinkle heavily with shredded cheddar. Bake at 350°F for 25 minutes, or until the sauce bubbles.
Serve with green salad (chopped lettuce, tomatoes, and onion), salsa, and chili beans.