Servings: 3-4 (8 sliders)
Time: 6-8 hours

Ingredients: 

• 2 lbs boneless beef chuck roast
• 1 can Campbell’s Condensed French Onion Soup
• 1 (8oz) jar pickled banana pepper rings
• 2 Tablespoons Worcestershire sauce
• Sliced provolone cheese, optional
• Mini buns, toasted

Instructions: 

• Place roast, trimmed of fat, into slow cooker. Top with soup, juice from banana pepper rings, and Worcestershire sauce. Store banana peppers in refrigerator until later.
• Cover and cook on LOW for 6-8 hours, or until beef is very tender.
• Remove beef from slow cooker and shred with 2 forks. Pour the liquid from the slow cooker into individual serving cups.
• Serve the beef on top of the toasted buns. Top with the banana peppers and the provolone cheese. Dip in the juice, if desired.

Nutrition Info Per Serving: 
Calories 624
Total Fat 30 g
Cholesterol 167 mg
Sodium 1549 mg
Potassium 1055 mg
Total Carbohydrate 28 g
Dietary Fiber 2 g
Sugars 6 g
Protein 60 g