Ingredients
- 2 red bell peppers, cut into thin strips
- 3 lbs beef top round roast, trimmed of fat
1/2 teaspoon onion powder
- 8 2 oz pieces whole wheat Italian or French bread
- 3 cups low sodium beef broth
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 4 teaspoons Italian salad dressing mix
- 1 tbsp minced garlic
- 1 bay leaf
- 16 oz jar pepperoncini
- 8 slices Sargento Provolone Ultra Thin
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Instructions
- Dry the roast with a paper towel. Mix onion powder, black pepper, and salt; rub over the roast and place in the slow cooker.
- Add Italian salad dressing mix, broth, garlic, and bay leaf. Cook on high for 5-6 hours or low for 10-12 hours until tender.
- Discard bay leaf, shred the beef. Add 1 cup of pepperoncinis and bell peppers, cook for 30 minutes on high or 1 hour on low.
- Serve by topping each roll with meat, cheese, and remaining pepperoncinis.
Nutrition
Servings: 8, Serving size: 1 sandwich, Calories: 442 kcal, Carbohydrates: 37 g, Protein: 49 g, Fat: 11.5 g, Cholesterol: 116 mg, Sodium: 873 mg, Fiber: 4 g, Sugar: 3.5 g, WW Points: 14
