Ingredients
3lbsbeef top round roast,trimmed of fat
½tsponion powder
½tspblack pepper
½tspsalt
4tspItalian salad dressing mix
3cupslow sodium beef broth
1tbspgarlic,minced
1bay leaf
16ozjar pepperoncini
2red bell peppers,cut into thin strips
8pcspieces whole wheat Italian,or French bread or gluten free bread (2 oz)
8Sargento Provolone Ultra thin slices
⅛garlic powder
⅛onion powder
1tbspsugar,or stevia
2tbspdried parsley
1tbspdried oregano
½tspdried thyme
1tspdried basil
1tbspsalt
2tspblack pepper
Preparation
Pat the roast dry with a paper towel. Combine the onion powder, black pepper, and salt and rub all over the roast then place into the slow cooker.
Add the Italian salad dressing mix, broth, garlic, and bay leaf. Cover and cook on high for 5 to 6 hours or low for 10 to 12 hours until very tender and easily shreds with two forks.
When done, remove the bay leaf and shred the beef. Add 1 cup of the pepperoncini’s and the bell peppers to the slow cooker, cover, and cook on high for 30 minutes or low for 1 hour.
To serve, top each roll or bread with a 3 oz meat mixture, top with 1 slice cheese, and some of the remaining pepperoncini’s.
Serve the remaining liquid as a dip for the sandwich, if desired. If desired, place the bread under the broiler for 2 to 3 minutes to melt the cheese.
