Lindas Italian Beef Sandwiches

• 4 pounds Chuck Or Rump Roast -- Trimmed Of Fat (3-4 Lbs.)
• 1 package Dry Good Seasons Zesty Italian Salad Dressing Mix
• 2 cups Beef Broth -- Approx. (1 1/2 To 2 Cups, I Use Better Than Bouillon But A Low-sodium Beef Broth Would Also Work Well)
• 1/2 jars Pepperoncini Peppers (use About 8 Ounes PLUS The Juice)
• 2 teaspoons Italian Seasoning
• Fresh Ground Pepper, Garlic Powder, Etc. -- Optional
• Favorite Cheese (cheddar, Colby/jack, Mozzarella, Provolone, Etc.)
• Kaiser Rolls (or Other Sturdy Sandwich Rolls)
• Sauteed Onions, Green Peppers, And Mushrooms -- Optional

1. Mix all ingredients together in a slow cooker or crockpot.
2. Cook all day on low (or #3 in a West Bend slow cooker).
3. When meat is done, shred it and put back in its juices.
4. Serve on warm kaiser buns (toast if desired).
5. Top with favorite cheesecheddar, colby/jack, mozzarella/cheddar, etc.
6. Warm in the microwave if cheese needs to be melted.
7. Can also top with sauteed onions, green peppers, and mushrooms if desired.
8. NOTES : This is a very forgiving recipe.
9. Using more broth will leave you with more juices to dip your sandwich in.
10. You can use less peppers, too.
11. I guessed on how many servings because it depends on how big your roast is.

italian salad dressing, would, peppers, italian seasoning, ground pepper, favorite cheese, kaiser rolls, onions

Taken from tastykitchen.com/recipes/main-courses/lindae28099s-italian-beef-sandwiches/ (may not work)