Crock-Pot Italian Beef Sandwich (Print Version)

# Ingredients:

→ Beef and Broth

01 - 2 cups low-sodium beef broth
02 - 1 packet au jus gravy mix
03 - 2.5 kilograms top round roast

→ Vegetables and Seasonings

04 - 3 bell peppers, cut into strips
05 - 1 packet (20 grams) Italian salad dressing mix

→ Bread and Cheese

06 - 8 hoagie rolls
07 - 8 slices provolone cheese

→ Toppings

08 - 16 jarred sliced pepperoncini

# Instructions:

01 - Combine beef broth and au jus gravy mix in the slow cooker. Stir until the gravy mix dissolves.
02 - Place the top round roast and bell pepper strips into the broth. Sprinkle evenly with Italian salad dressing seasoning.
03 - Cover and cook on high for 4 to 5 hours or on low for 8 to 10 hours until meat is tender.
04 - Remove the beef from the cooker and shred thoroughly using two forks. Return shredded meat to the cooking liquid.
05 - Layer provolone cheese inside each hoagie roll. Top with shredded beef and cooked bell peppers, then finish with sliced pepperoncini.
06 - Add a spoonful of cooking liquid inside each roll or provide extra broth in bowls for dipping.

# Notes:

01 - For extra flavor, toast the hoagie rolls before assembling.

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