Pepperoncini and Shredded Beef
"This is one of my favorite things to make because it is so good the next day for lunch."
photo by ~*Miss Diggy*~
- Ready In:
- 10hrs 15mins
- Ingredients:
- 6
- Serves:
-
6
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
- 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.
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Reviews
-
So good! The pepperoncinis made it nice and tangy. -
This was a really good shredded beef sandwich. I followed the recipe and really liked the amount of spiciness it had. The only thing I would do differently next time is make it ahead of time and give the juice time to cool so I could separate the fat from the juice because there was too much fat to use it as a dipping sauce otherwise. -
Quick, easy, tasty recipe. The comments about it being better the next day must be true, my husband took it in his lunch cold the next TWO days and normally I can NEVER get him to take leftovers. Thanks for a great, easy meal! -
This smelled so good when I went into the kitchen in the morning! The taste is wonderful. I didn't have any onion soup mix, so I used some beef base and dried onion. It was great. Thanks for posting! Update: This also works really well as a cheesesteak pizza topping - just this beef and lots of mozzarella on a pizza crust - yum!
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D/H and I enjoyed this. I added additional water to the juices after i took the roast out of the crockpot and simmered for a bit. It was too salty otherwise. Made a very large sub with mozz. cheese and broiled for a minute. I was told the leftovers were better the next day !
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