Ingredients
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3
-
1
-
2
-
1
-
3
-
6
-
-
-
-
-
-
-
-
-
Directions
Pepperoncini and Shredded Beef, This is one of my favorite things to make because it is so good the next day for lunch , So good! The pepperoncinis made it nice and tangy , 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
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Steps
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1
Done
|
Place All Ingredients in Crockpot and Cook on Low For 7-10 Hours. |
|
2
Done
|
Once Roast Is Falling Apart, Remove Roast and Shred in a Large Bowl. |
|
3
Done
|
Skim Out Pepperoncinis and Add to the Shredded Roast. |
|
4
Done
|
Reserve the Au Jus Liquid. |
|
5
Done
|
Split Rolls in Half and Place on a Cookie Sheet in Oven to Toast 3-5 Minutes, Remove from Oven. |
|
6
Done
|
Place Shredded Roast and Pepperoncini( About a Cup) on One Half of Roll and 1/2 Cup Shredded Cheese on Other Half. |
|
7
Done
|
Put Back on Oven to Melt Cheese. |
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8
Done
|
Pour Au Jus Liquid Into Individual Cups For Dipping. |
|
9
Done
|
Serve. |
