ITALIAN BEEF SANDWICH
*2 cups beef broth
*2 tablespoons minced garlic
*1 teaspoon ground pepper
*2 teaspoons onion salt
*2 teaspoons dried oregano
*2 teaspoons dried parsley
*2 teaspoons dried basil
*2 bay leafs
*1 (.7 ounce) package dry Italian-style salad dressing mix.
*3 pound roast
*1 cup pepperoncinis (optional)
*1 small onion, sliced, sautéed (optional)
*1 green pepper, sliced, sautéed (optional)
*6-12 slices provolone (optional)
*6 hearty sub rolls
~Combine beef broth, garlic, onion salt, oregano, parsley, basil, bay leaf, & italian salad dressing mix in a saucepan.
~Stir well and bring to a boil.
~Place roast in slow cooker.
~Pour beef broth mixture over roast.
~Cover, and cook on low 10-11 hours or on high 4 hours.
~Remove meat from slow cooker, and shred meat with a fork.
~Return to slow cooker and cook on low or high for 1-2 hours.
~Take your opened sub bun and put some juice on both sides of bun.
~Let bun sit for 30-60 seconds.
~Layer desired amount of meat on bun.
~Top with pepperoncinis, green peppers, & onions (if desired)
~Top with provolone cheese.
~Put under broiler for a minute until the cheese is melted.
-Substitute provolone cheese for pepper jack cheese.
-Substitute sub buns or hard rolls or hoagie rolls.
-Substitute minced garlic for 1 teaspoon garlic powder.
-Top sandwich with sliced jalapeno peppers
-Top sandwich with sliced black olives
-Add 2 cups mushrooms to crock-pot the last hour of cooking.