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Pepperoncini and Shredded Beef
Time: 10 hrs 15 mins
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.
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