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Pepperoncini and Shredded Beef

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“This is one of my favorite things to make because it is so good the next day for lunch.”
READY IN:
10hrs 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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