I’ve notice that lately I have been cooking a lot of Slow Cooker meals. But I love my slow cooker. It’s convenient, I can clean my house and run errands and I don’t have to worry about cooking dinner in the evenings. For this recipe it’s 442 calories per sandwich. Enjoy!
3 lbs beef top round roast, trimmed of fat
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon salt
4 teaspoons Italian salad dressing mix or see below for homemade
3 cups low sodium beef broth
1 tbsp minced garlic
1 bay leaf
16 oz jar pepperoncini
2 red bell peppers, cut into thin strips
8 whole Wheat flat breads
8 slices Sargento Provolone Ultra Thin
Homemade Italian Seasoning (use 4 teaspoons):
1 1/2 tbsp garlic powder
1 1/2 tbsp onion powder
1 tbsp sugar or stevia
2 tbsp dried parsley
1 tbsp dried oregano
1/2 tsp dried thyme
1 tsp dried basil
1 tbsp salt
2 tsp black pepper
Pat the roast dry with a paper towel. Combine the onion powder, black pepper and salt and rub all over the roast then place into the slow cooker.
Add the Italian salad dressing mix, broth, garlic and bay leaf. Cover and cook on high 5 to 6 hours or low 10 to 12 hours, until very tender and easily shreds with two forks.
When done, remove bay leaf and shred the beef. Add 1 cup of the pepperoncinis and the bell peppers to the slow cooker, cover and cook high 30 minutes or low 1 hour.
To serve, top each roll or bread with 3 oz meat mixture, top with 1 slice cheese, and some of the remaining pepperoncinis. Serve the remaining liquid as a dip for the sandwich, if desired. If desired, place the bread under the broiler 2-3 minutes to melt the cheese.