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.