Pepperoncini and Shredded Beef
This is one of my favorite things to make because it is so good the next day for lunch.
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boneless beef roast
(chuck, cross rib, rump)
(10 ounce) jar pepperoncini peppers
ounces Lipton Onion Soup Mix
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.
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