Dipping Roast Beef Sliders
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen
2 lbs boneless beef chuck roast, trimmed of fat
1 (10.75-oz) can condensed French onion soup
1 (8-oz) jar pickled banana pepper rings
2 tbsp Worcestershire sauce
Sliced Provolone cheese (optional)
Mini buns, toasted
Place roast in slow cooker. Top with soup, juice from banana pepper rings, and Worcestershire sauce. Store banana peppers in refrigerator for later. Cover and cook on low for 6-8 hours, or until beef is very tender.
Remove beef from slow cooker to a cutting board; use two forks to shred. Pour the liquid from the slow cooker into individual serving cups. Serve the beef on top of the toasted buns. Top with the banana pepper rings and the Provolone cheese (if using). Dip in the liquid.