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Submitted by: Cynthia Malm from Clovis, CA
Originally shared on the web 03/24/2011

3 to 4-lb. beef round or rump roast
1 T. paprika
16-oz. jar pepperoncini
1 yellow onion, chopped
1 T. garlic, minced
8 to 12 French rolls, split
Garnish: favorite condiments

Rub roast with paprika. In a slow cooker, add roast, pepperoncini with juice, onion and garlic. Cover and cook on low setting for 6 to 8 hours. Shred roast. Serve warm on split rolls. Garnish as desired. Serves 8.