Italian Beef Sandwiches Circle C Farm
If you are not a bread eater... try toasting the cassava bread / cracker and put the beef on top of that for an Open Sandwich concept.
  • Servings: 4 
  • Prep Time: 10 minutes 
  • Cook Time: 9 hours 

INGREDIENTS 

  • 1 (3-pound) beef roast, trimmed of visible fat and cut into large chunks 
  • 1/2 (16-ounce) jar pepperoncini pepper slices and juice, plus extra for garnish (if you don't like these substitute for another pepper or leave out)
  • 1 (8-ounce) jar Giardiniera, drained, plus extra for garnish 
  • 1 (14.5-ounce) can beef broth (better to get our homemade beef broth)
  • 1 (0.7-ounce) envelope Good Seasons Zesty Italian salad dressing mix (OR use your own blend of seasonings)
  • Provolone cheese slices Hoagie buns 

DIRECTIONS 

  1. Place the beef roast into the bottom of a 6-quart slow cooker. 
  1. Add pepperoncini peppers and juice, Giardiniera, beef broth and seasoning. Stir to combine. 
  1. Cover and cook on Low for 8 hours, or until the meat shreds easily with a fork. 
  1. Shred then place the meat back into the slow cooker and cook on Low for 1 more hour. 
  1. Split the buns in half, then scoop the shredded meat mixture on top and add provolone cheese slices. 
  1. If you want, top with additional pepperoncini peppers and serve! 

Make any necessary dietary adjustments.

Source Mr. Food