Load up on the delicious taste of these slow-cooked Italian meat sandwiches! A handful of ingredients is all you need to make this amazing dinner. Great for a game day or an easy weekday dinner!
4 pounds of boneless beef, roasted in a pot…
2 teaspoons of salt
1 teaspoon of pepper
1 teaspoon garlic powder
2 teaspoons Italian seasoning
15 ounces of tomato sauce
2 green peppers, sliced
2 yellow onions, sliced
12 oz jar of sliced pepperoncini (and more to serve)
10 crispy sandwich rolls, split and toasted
20 slices of Provolone cheese
Spray the insert of a 6 or 7 quart slow cooker with cooking spray.
Drain the pepperoncini, reserving three tablespoons of the liquid.
Combine salt, pepper, garlic powder and Italian seasoning in a small bowl.
Trim fat from roast and season each side with about one-third of the seasoning.
Place the roast in the slow cooker.
Pour the tomato sauce over the roast.
Cover with the green peppers, onions and pepperoncini.
Sprinkle the remaining third of the seasonings on top as well as the reserved pepperoncini liquid.
Put the lid on the slow cooker and simmer for 10 to 12 hours or over a high heat for 5 to 6 hours.
Preheat the oven to 250F.
Use two forks to shred the meat. It should be so tender that it basically falls apart.
Using a pair of tongs or a slotted spoon, place the shredded meat mixture along with the onions and peppers on the bottom half of the rolls. Be sure to let most of the liquid drain off so your sandwiches don’t get soaked.
Top the shredded beef mixture with additional pepperoncini if desired, and two (or more) slices of Provolone cheese. Place in the oven until the cheese melts. Serve immediately.