This is, by far, Anthony & I's favorite meal! I cook it at least twice a month, usually more! I've heard of some people adding an Au Jus seasoning packet in after shredding the meat but we don't really care for Au Jus so we haven't tried it that way.
- 2-3 lb. Beef Bottom Round Roast (you can use almost any beef roast that's on sale!)
- 1 large jar, whole Pepperoncini Peppers
- French Hamburger Buns, you can use any type of buns but these from Publix's Deli are our favorite!
Trim most of the fat from roast. Put the roast in your crock pot, cover with pepperoncini peppers & all of the liquid from jar.
Cook for 7-8 hours on low or 4-6 on high. Remove peppers stems. I leave the peppers in to shred up with the meat because we love them so much but you can remove some of them if you'd like!
Shred the beef
Serve on toasted buns with mayo:)
**NOTE- You could also melt some Provolone, Swiss, or PepperJack cheese over the top!**
This recipe was adapted from Passionate Penny Pincher's Slow Cooked Italian Beef Sliders, this is my take on that recipe:)