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Jan 11, 2010

Italian Beef Sandwiches



1 boneless beef chuck roast (3 pounds)

1 teaspoon Italian seasoning

1/4 teaspoon cayenne pepper

1/4 teaspoon pepper

1/4 cup water

1 jar (16 ounces) sliced pepperoncinis, undrained

1 medium sweet red pepper, julienned

1 medium green pepper, julienned

1 garlic clove, minced

1 envelope reduced-sodium onion soup mix

2 tablespoons Worcestershire sauce

2 loaves (1 pound each) Italian bread, halved lengthwise


Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with the Italian seasoning, cayenne and pepper. Add water. Cover and cook on high for 4 hours or until meat is tender.

Remove roast; shred meat with two forks and return to the slow cooker. In a large bowl, combine the pepperoncinis, peppers, garlic, soup mix and Worcestershire sauce; pour over meat. Cover and cook on high for 1 hour longer or until peppers are tender.

Spoon beef mixture over the bottom halves of bread; replace bread tops. Cut each loaf into six sandwiches. Yield: 12 servings.