1 jar (11-1/2 oz) pepperoncini
4 lbs boneless beef chuck, beef sirloin, or beef rump roast
1/2 cup water
1- 0.7 oz package Italian dry salad dressing mix
2 t Italian seasoning, crushed
1 t crushed red pepper
1/2 t garlic powder
1/4 t salt
1/4 t pepper
1 large onion, sliced and quartered
1 jar (10-12 oz) roasted red sweet pepper strips, drained
12 slices mozzarella or provolone cheese
12 Kaiser rolls, hard rolls or other sandwich rolls, split
Drain pepperoncini. Reserve juice. Remove and discard stems of peppers. Set peppers aside
Cut roast into 2 to 3 inch pieces.
Place 1/2 of meat pieces into a 5-qt slow cooker.
Top meat with sliced onions, pepperoncinis and red pepper strips.
Top with rest of meat pieces
In a small bowl combine water, reserved juice, salad dressing mix, Italian seasoning, crushed red pepper, garlic powder, salt and pepper.
Pour over beef in slow cooker
Cover and cook on low-heat setting for 10-12 hours or on high-heat setting for 5-6 hours
Remove meat with slotted spoon. Using 2 forks, shred meat. Return to juices in slow cooker. Serve on rolls and top with cheese.
Serve with pickles and potato chips.
Note: Look for pepperoncini in the pickle and olive section of your grocery store.
sandwiches, perch/fish, beef