5poundBeef Roast (I use Chuck)Trimmed of excess fat
2.7 ounce packet dry Italian Dressing Mix
1tablespoonItalian seasoning
½teaspoonkosher saltmore to taste
1 medium-sizedwhite onionfinely diced
1cuppepperoncini slices
210.5 ounce cansBeef Consomme
10crusty rolls or Italian bread
provolone cheese slices, pepperoncini, and hot peppers to topping the sandwiches
Instructions
Place beef roast in slow cooker and sprinkle dressing mixes, Italian seasoning, and salt over the roast.
Top roast with diced onion and pepperoncini and pour beef consomme over the top.
Cover slow cooker and cook for 8-10 hours on low or until the roast is tender and shred easily.
Remove roast from slow cooker and shred into bite-sized pieces. Place shredded beef back into cooking juices, cover and simmer for an additional 30 minutes to allow flavors to meld.
Toast rolls and top with shredded beef and a slice of provolone cheese. Top with additional pepperoncini or hot peppers if desired.