Serves: 12
Total Calories: 4
Place roast in a large slow cooker. Top with undrained pepperoncini and giardeniera; pour in broth and sprinkle with dressing mix. Cover and cook on low setting for 6 to 8 hours. Reserving liquid in slow cooker, shred beef with 2 forks. To serve, top rolls with beef and some of the liquid and vegetables from slow cooker.
Tip: Spice up some frozen French fries to serve with shredded beef sandwiches! Simply spritz the fries with olive oil, then sprinkle with Italian seasoning and garlic powder before popping them in the oven. Bake as the package directs, tossing several times, until crisp and golden.
This Chicago Italian Beef recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.
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