Crock Italian Beef Sandwiches

Ingredients

• 3-4 lb roast, trimmed of fat
• 1 package Good Seasons Italian dressing mix
• 1/2 of a 16 oz jar of pepperoncini peppers, including the juice (in my store, these are next to the pickles)
• 1 can beef broth
• swiss or provolone cheese slices
• rolls (the crusty rolls from the bakery are nice but hamburger buns work fine too)

 

Directions

1. Put everything in the crockpot.
2. After 5 hours on low, shred meat and cook another 3 hours on low. (I have waited to shred the meat up until the last hour or so before eating. It doesn’t seem to make a difference.)
3. Add meat to rolls and melt the cheese under the broiler.

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Got this recipe from one of the forums I’ve been on in the past – I don’t think the forum exists anymore…can’t remember
– Lundie