Woodland Park Italian Beef

• 3 pounds Beef Roast (rump, Chuck, Or Pot)
• 1 teaspoon Ground Black Pepepr
• 2 whole Onions, Large, Sliced
• 2 whole Green Peppers, Sliced
• 32 ounces, weight Jar Pepperoncini Peppers With Juice, Sliced
• 1 cup Water
• 10 whole French Rolls, Halved
• 20 slices Provolone Cheese

1. Preparation day:
2. Preheat oven to 275 degrees F.
3. Prepare roast by cutting into 4-inch cubes, sprinkle with pepper and place in roasting pan with sliced onions and green pepper.
4. Add pepperoncini peppers (with their juices) and the water to the pan.
5. Bake for 5 hours.
6. Then using two forks, shred the meat.
7. Mix well with the pan juices.
8. Reduce heat to 200 degrees F. Return to the oven for 1 hour.
9. When complete, allow meat and juices to cool completely.
10. Freeze desired portion sizes in freezer bags.
11. Serving day:
12. Thaw freezer bags of meat in refrigerator overnight.
13. Gently heat until steaming.
14. Make open-faced sandwiches by lining French roll halves on a cookie sheet, top with the hot meat mixture and a slice of cheese on each roll half.
15. Broil until cheese is melted.
16. Serve immediately.

beef, ground black pepepr, onions, green peppers, pepperoncini peppers, water, french rolls, provolone cheese

Taken from tastykitchen.com/recipes/main-courses/woodland-park-italian-beef/ (may not work)