1. Place all ingredients in crockpot and cook on low for 7-10 hours. 2. Once roast is falling apart, remove roast and shred in a large bowl. 3. Skim out pepperoncinis and add to the shredded roast. 4. Reserve the au jus liquid. 5. Split rolls in half and place on a cookie sheet in oven to toast 3-5 minutes, remove from oven. 6. Place shredded roast and pepperoncini( about a cup) on one half of roll and 1/2 cup shredded cheese on other half. 7. Put back on oven to melt cheese. 8. Pour au jus liquid into individual cups for dipping. 9. Serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
