Crock Pot Italian Beef With Pepperoncini - cooking recipe

Ingredients

3 -4 lbs rump roast or 3 -4 lbs chuck roast
24 ounces pepperoncini peppers, including half of juice
1 ounce au jus mix
2 cups water
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon bottled garlic (or equivalent)
6 -8 hoagie rolls, for serving
2 cups shredded mozzarella cheese, for topping

Preparation

Place roast, pepperocini and half the pepperocini juice in crockpot.
Mix water, au jus, oregano, basil and garlic in measuring cup and pour over roast.
Cook on low heat for 7 to 8 hours.
When roast is tender, pull apart with forks and let simmer in juice another 1/2 hour or so.
Serve on toasted Hoagie rolls with cheese, pepperocini and juice from pan for dipping.