Ingredients
  • 1  17  ounce 
    package beef roast au jus
  • 1   cup 
    chopped onion (1 large)
  • 4   
    cloves garlic, minced
  • 1   tablespoon 
    olive oil
  •  
    Nonstick cooking spray
  • 1  15  ounce jar 
    process cheese dip
  • 3/4  cup 
    chopped red sweet pepper (1 medium)
  • 3/4  cup 
    chopped green sweet pepper (1 medium)
  • 1  4  ounce can (drained weight) 
    sliced mushrooms, drained
  • 1/3  cup 
    pepperoncini salad peppers, stemmed and chopped
  • 1   tablespoon 
    Worcestershire sauce
  • 1/4  teaspoon 
    ground black pepper
  •  
    Hoagie Planks
Directions
1.
Remove cover from beef roast package and cook beef in the microwave on 100 percent power (high) for 1 minute. Remove beef roast from package; reserve 1/3 cup of the au jus. Cut beef roast into chunks. Using two forks, pull beef into shreds; set aside. In a large skillet, cook onion and garlic in hot oil over medium-high heat until tender. Stir in beef.
2.
Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray. Add beef mixture to cooker. Stir in the reserved 1/3 cup au jus, cheese dip, sweet peppers, mushrooms, pepperoncini, Worcestershire sauce, and black pepper.
3.
Cover and cook on high-heat setting for 1 to 2 hours. Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 2 hours. Serve with Hoagie Planks.
Hoagie Planks:

1.
Preheat broiler. Split 5 hoagie buns and place, cut sides up, on a baking sheet. Spread with about 1/4 cup softened butter and sprinkle with 1/2 teaspoon dried Italian seasoning, crushed. Broil 4 to 5 inches from the heat for 2 to 3 minutes or until lightly toasted. To serve, cut bun halves diagonally into pieces.
Nutrition information
Per Serving: cal. (kcal) 193, Fat, total (g) 11, chol. (mg) 38, sat. fat (g) 6, carb. (g) 18, Monosaturated fat (g) 1, fiber (g) 1, sugar (g) 5, pro. (g) 9, vit. A (IU) 389, vit. C (mg) 12, sodium (mg) 604, Percent Daily Values are based on a 2,000 calorie diet
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