Slow Cooker Italian Beef Sandwiches
Description
Whether you make this for family or guests, they will love the delicious flavors. It makes a delicious dinner that you will add to your meal rotation.
Ingredients
4 lb. boneless beef chuck pot roast
2 t. salt
1 t. pepper
1 t. garlic powder
2 t. Italian seasoning
15 oz. can tomato sauce
2 green bell peppers, sliced (or favorite bell peppers)
2 yellow onions, sliced
12 oz. jar sliced pepperoncini, plus more for serving
10 crusty sandwich rolls, split and toasted
20 slices Provolone cheese (or more, if desired)
Directions
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Spray the crock of a 6 - 7 qt. slow cooker with cooking spray.
Drain the pepperoncinis, reserving 3 T. of the liquid.
Combine salt, pepper, garlic powder and Italian seasoning in small bowl.
Trim the fat from the roast; season the sides with roughly one-third of the seasonings.
Place the roast in the slow cooker. Pour the tomato sauce over the roast. Top with the green bell peppers, onions and pepperoncini. Sprinkle the remaining seasonings on top; add the reserved pepperoncini liquid. Cover the slow cooker; cook on Low for 10 - 12 hours or on High for 5 - 6 hours.
Preheat oven to 250 degrees.
When the meat is so tender that it falls apart, use 2 forks to shred the meat.
Using tongs or a slotted spoon, place the shredded beef mixture along with onions and peppers on the bottom half of the rolls, making sure to let most of the liquid drain away so sandwiches aren't soggy. Top with additional pepperoncinis if desired and 2 or more slices of Provolone cheese. Place in oven just until cheese melts.
Serve immediately with the liquid from the slow cooker for dipping, if desired.
10 servings.