Ingredients
2 cups low sodium beef broth
1 packet au jus gravy mix
2.5 lbs top round roast
3 bell peppers, cut into strips
1 (0.7 oz) packet Italian salad dressing mix
8 hoagie rolls
8 slices provolone cheese
16 slices jarred pepperoncini
Instructions
- In a crockpot, mix together the beef broth and au jus gravy mix.
- Add the top round roast and sliced bell peppers to the crockpot. Sprinkle with Italian salad dressing mix.
- Cover and cook on high for 4–5 hours or on low for 8–10 hours.
- Once the roast is tender, remove it from the crockpot and shred the meat using two forks. Return shredded beef to the crockpot to soak in the broth.
- To assemble sandwiches, place a slice of provolone cheese on each hoagie roll. Add shredded beef and bell peppers, then top with pepperoncini.
- Optionally, drizzle some cooking liquid on the top half of the hoagie roll or serve broth on the side for dipping.
Notes
- For a richer flavor, substitute chuck roast for top round roast.
- Use different bread options like baguettes or ciabatta rolls if preferred.
- Experiment with different cheeses such as mozzarella or cheddar.
- Add extra vegetables like onions or mushrooms for more depth of flavor.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Sandwich
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1 sandwich
- Calories: 480
- Sugar: 4g
- Sodium: 920mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 85mg
