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Categories:Viewed: 30 - Published at: 4 years ago
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
Method
- 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.
