Pepperoncini and Shredded Beef |
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Prep Time: 15 Minutes Cook Time: 600 Minutes |
Ready In: 615 Minutes Servings: 6 |
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This is one of my favorite things to make because it is so good the next day for lunch. Ingredients:
3 lbs boneless beef roast (chuck, cross rib, rump) |
1 (10 ounce) jar pepperoncini peppers |
2 ounces lipton onion soup mix |
1 cup water |
3 cups shredded mozzarella cheese |
6 french rolls |
Directions:
1. Place all ingredients in crockpot and cook on low for 7-10 hours.
2. Once roast is falling apart, remove roast and shred in a large bowl.
3. Skim out pepperoncinis and add to the shredded roast.
4. Reserve the au jus liquid.
5. Split rolls in half and place on a cookie sheet in oven to toast 3-5 minutes, remove from oven.
6. Place shredded roast and pepperoncini( about a cup) on one half of roll and 1/2 cup shredded cheese on other half.
7. Put back on oven to melt cheese.
8. Pour au jus liquid into individual cups for dipping.
9. Serve.
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