"I originally tasted this recipe when a co-worker brought it to a potluck. I added a few ingredients to the recipe to adjust it to our tastes. The juice from the peppers helps to make a very tender meat that can be sliced to make spicy french dip sandwiches or shredded to use in enchiladas, tacos, nachos or any other Mexican dish."
1 (3-4 lb) chuck or rump roast
1 envelope of dry beefy mushroom or onion soup mix
1 jar of sliced pepperoncini peppers, undrained
1 can of beef broth
hoagie rolls or tortillas
Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. Sprinkle dry soup mix onto roast. Pour jar of undrained peppers and beef broth over roast. Cook on low setting for 8-10 hours. Shred meat and serve on hoagie rolls, using juices as au jus for dipping. You can also use the shredded meat in tortillas for tacos or enchiladas.
Note: For a less spicy version, only use 1/2 of the jar of pepperoncini peppers.