Pepperoncini And Shredded Beef - cooking recipe

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

Preparation

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.