Directions:
- Place all ingredients in crockpot and cook on low for 7-10 hours.
- Once roast is falling apart, remove roast and shred in a large bowl.
- Skim out pepperoncinis and add to the shredded roast.
- Reserve the au jus liquid.
- Split rolls in half and place on a cookie sheet in oven to toast 3-5 minutes, remove from oven.
- Place shredded roast and pepperoncini( about a cup) on one half of roll and 1/2 cup shredded cheese on other half.
- Put back on oven to melt cheese.
- Pour au jus liquid into individual cups for dipping.
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 628.41 Kcal (2631 kJ) | ||
| Calories from fat | 176.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.66g | 30% | |
|---|---|---|---|
| Cholesterol | 198.37mg | 66% | |
| Sodium | 1634.72mg | 68% | |
| Potassium | 951.36mg | 20% | |
| Total Carbs | 27.57g | 9% | |
| Sugars | 1.04g | 4% | |
| Dietary Fiber | 2.93g | 12% | |
| Protein | 83.38g | 167% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 5.8mg | 32% | |
| Calcium | 638.1mg | 64% | |
| Amount Per 100 g | |||
| Calories | 167.61 Kcal (702 kJ) | ||
| Calories from fat | 47.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.24g | 30% | |
|---|---|---|---|
| Cholesterol | 52.91mg | 66% | |
| Sodium | 436.01mg | 68% | |
| Potassium | 253.75mg | 20% | |
| Total Carbs | 7.35g | 9% | |
| Sugars | 0.28g | 4% | |
| Dietary Fiber | 0.78g | 12% | |
| Protein | 22.24g | 167% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1.5mg | 32% | |
| Calcium | 170.2mg | 64% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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