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This is a great, easy recipe. Even my most difficult eater request for me to make this.
I am implored by my family to make this about once a month! I use a 12 oz jar of mild banana pepper rings, and mix the au jus mix with the pepper juice right up front, then cook the beef in it the whole time. An hour before serving, toss in the pepper rings. There is less heat with the pepper rings, and more of a vinegar-y bite. We love this as roast beef sandwiches in many forms including with spinach sauteed with garlic, roasted red peppers & provolone (my personal favorite). There are an inifinte number of variations -- I add italian seasoning, and stir in a small (6oz) can of tomato paste with the pepper juice & au jus mix -- a more tomato-y sauce, but equally delicious. I have shared this with friends that have small children, and even the kids love this -- it's not too much spice/tang for them.
I have not made this myself, but I've had this beef and it is DELISH. The heat sneaks up on you, but is not over powering.