PEPPERONCINI AND SHREDDED BEEF
Make and share this Pepperoncini and Shredded Beef recipe from Food.com.
Provided by icetea
Categories Lunch/Snacks
Time 10h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- 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.
- Serve.
Nutrition Facts : Calories 589.8, Fat 23.5, SaturatedFat 11.5, Cholesterol 193.9, Sodium 2023.7, Carbohydrate 28.9, Fiber 2.5, Sugar 2.7, Protein 65.9
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