Follow these steps for perfect results
Beef Roast
Dried Italian Salad Dressing Mix
Water
Pepperoncini Peppers
Mozzarella Cheese
shredded
French Rolls
Season all sides of the beef roast with one packet of Italian salad dressing mix.
Place the seasoned roast into a crockpot.
Mix the remaining two packets of dressing mix with one cup of water.
Pour the water mixture over the roast in the crockpot.
Cover the crockpot and cook on high for 4-5 hours.
Remove the roast from the crockpot and shred it. If the roast is not shredding easily, continue to cook it longer.
Put the shredded beef back into the crockpot.
Add the entire jar of pepperoncini peppers to the beef in the crockpot.
Cook the beef with the peppers for an additional 30 minutes.
Slice open the French rolls.
Top the rolls with the shredded beef and pepperoncini mixture.
Top each sandwich with mozzarella cheese.
Serve immediately.
Expert advice for the best results
Toast the rolls for a better texture.
Add giardiniera for extra heat and flavor.
Use a chuck roast for the most tender beef.
Everything you need to know before you start
15 minutes
Can be made a day ahead and reheated.
Serve the sandwich open-faced or wrapped in deli paper.
Serve with potato chips or coleslaw.
Cuts through the richness.
Complements the Italian flavors.
Discover the story behind this recipe
Popular comfort food
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