2 lbs boneless beef chuck roast
1 (10 1/2 oz) can Campbell’s Condensed French Onion Soup
1 (8 oz) jar pickled banana pepper rings
2 Tbsp Worcestershire sauce
Sliced provolone cheese, optional
Mini buns, toasted
1. Place roast, trimmed of fat, into slow cooker. Top with soup, the juice from banana pepper rings, and Worcestershire sauce. Store banana peppers in refrigerator until later.
2. Cover and cook on LOW for 6-8 hours, or until beef is very tender.
3. Remove beef from slow cooker and shred with 2 forks. Pour the liquid from the slow cooker into individual serving cups.
4. Serve the beef on top of the toasted buns. Top with the banana peppers and the provolone cheese. Dip in the juice, if desired.
Makes 6-8 servings
Very very easy recipe. This is a also good one of you are going to be gone all day. Easy to put in before work and comes out tasting delicious. The juice from the banana peppers gave the meat a tangy twist. We didn’t have any leftovers at our house. 5 stars.