Ingredients:
4-lb. beef chuck roast
8-oz. jar pepperoncini peppers, drained and juice reserved
1 onion, sliced
2 1-oz. pkgs. au jus mix
8 to 10 hoagie rolls, split

Method:
Place roast in a slow cooker; pour reserved pepper juice over top.

Cover and cook on low setting for 6 to 8 hours, until very tender. Remove roast and shred with 2 forks; stir back into juice in slow cooker.

Add peppers and onion. Blend au jus mix with a little of the juice from slow cooker until dissolved. Pour over meat; add water if needed to cover roast.

Cover and cook for an additional hour. Serve beef spooned onto rolls. Makes 8 to 10 sandwiches.

Pepperoncini Italian Beef Roast