Easy and mouth-watering come together in these effortless sandwiches. While the roast is a little on the expensive side, it feeds a crowd and if you happen to have leftovers, the beef transitions well into stew or even mixed with eggs to make breakfast burritos. Yum!
Italian Beef (Serves 6-8)
4 lb roast (rump or arm)
1 jar pepperoncini with juice
1 small bell pepper (thinly sliced)
2 bouillon cubes (beef)
1 can beef broth
1/2 onion thinly sliced
1 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
crushed black pepper
Add all ingredients to crockpot
Cook for 6-7 hours or until beef pulls apart
add some of the juice onto the beef
Serve on toasted hoagie buns with provolone and enjoy!