Ingredients

3 lbs boneless beef roast (chuck, cross rib, rump)

1 (10 ounce) jar pepperoncini peppers

2 ounces Onion Soup Mix or 1 package Italian dressing

1 cup water or beef broth

6 French rolls

Instructions

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 in oven to melt cheese. Pour au jus liquid into individual cups for dipping. Serve.

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