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Title: Family-Favorite Italian Beef Sandwiches
Categories: Beef, Breads, Vegetables, Chilies, Herbs
Yield: 12 servings

16 oz Jar sliced pepperoncini;
- undrained
14 1/2 oz Can diced tomatoes;
- undrained
1 md Onion; chopped
1/2 c Water
2 pk Italian salad dressing mix
1 ts Dried oregano
1/2 ts Garlic powder
4 lb Beef rump or bottom round
- roast
12 Italian rolls; split

In a bowl, mix first 7 ingredients. Place roast in a 5-
or 6-qt. slow cooker. Pour pepperoncini mixture over
top. Cook, covered, on low for 8-10 hours or until meat
is tender.

Remove roast; cool slightly. Skim fat from cooking
juices. Shred beef with 2 forks. Return beef and cooking
juices to slow cooker; heat through. Serve on rolls.

To make ahead: In a large freezer container, combine
first 7 ingredients. Add roast; cover container and
freeze. To use, place filled container in refrigerator
48 hours or until roast is completely thawed. Cook and
serve as directed.

Lauren Adamson, Layton, Utah

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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