Pepperoncini and Shredded Beef

Submitted by icetea

"This is one of my favorite things to make because it is so good the next day for lunch."

 

• 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

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.

Reviews

[akram]

So good! The pepperoncinis made it nice and tangy.

 

[Kristy D.]

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.

 

[Veatergal]

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!

 

[pattikay in L.A.]

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!

 

[Valerie in Florida]

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 !