Set it and forget it with this easy, flavorful slow cooker sandwich recipe. Top round roast, bell peppers, pepperoncini, garlic and dried herbs slow cooked all day then shredded and served on whole wheat Italian bread or rolls with melted provolone.
3lbsbeef top round roast(trimmed of fat)
4teaspoonsItalian salad dressing mix or see below for homemade
3cupslow sodium beef broth
2red bell peppers(cut into thin strips)
82 oz pieces whole wheat Italian or French bread (or gluten free bread)
8slicesSargento Provolone Ultra Thin
Homemade Italian Seasoning (use 4 teaspoons):
1 1/2tbspgarlic powder
1 1/2tbsponion powder
1tbspsugar or stevia
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 5 to 6 hours or low 10 to 12 hours, until very tender and easily shreds with two forks.
When done, remove bay leaf and shred the beef. Add 1 cup of the pepperoncinis and the bell peppers to the slow cooker, cover and cook high 30 minutes or low 1 hour.
To serve, top each roll or bread with 3 oz meat mixture, top with 1 slice cheese, and some of the remaining pepperoncinis. Serve the remaining liquid as a dip for the sandwich, if desired. If desired, place the bread under the broiler 2-3 minutes to melt the cheese.