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.

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

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About Lundie

Living my life.

4 comments

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