I found this recipe in my Woman's Day magazine. I modified it a little to fit what we like. It was AMAZING! So easy, and delicious. It has a little kick to it, so it's a little more exciting than a regular French Dip.
Small beef roast, your choice of cut. I used a cross-rib roast, and it worked really well.
Jarred pepperoncini peppers, your choice of quantity. I used about three peppers, sliced, and it was fairly spicy.
1 cup of pepperoncini juice
1/4 cup each of water and oil
1 pouch of Italian dressing mix
1 tbsp minced garlic
Walla Walla Sweet onion
Put the roast in the slow-cooker. Mix the peppers, pepper juice, oil, water, and salad dressing mix. Pour over the roast. Cook for 4-5 hours on high, or 7-8 hours on low. Take the meat out of the slow cooker, let it rest for 15 minutes. Saute the onion in a little butter in a frying pan. Brush the juice that is left in the slow cooker on the halved ciabatta rolls. Broil until lightly toasted. Slice or shred the roast, put it on the bun, top with the onion. Serve with a side of juice from the slow-cooker for dipping. The kids didn't want it as a sandwich, so they ate the shredded meat with the bun on the side, minus onions.