Pepperoncini Italian Beef Roast

These sandwiches are zesty and oh-so easy to fix!

 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

Directions 

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.