Italian Beef Hoagies
3 to 4-lb beef chuck roast
2 .6-oz pkgs zesty Italian salad dressing mix
2 c water
24-oz jar pepperoncinis, drained and liquid reserved
15 to 18 hoagie rolls, toasted and split
Garnish: shredded provolone cheese
Slice roast across the grain into 4 pieces and trim any fat. Place in bottom of a slow cooker. Mix together dressing mix and water; pour over beef. Cover and cook on low setting for 8 to 10 hours, until tender; use forks to shred beef in slow cooker. Slice pepperoncinis into rings and add to slow cooker along with reserved liquid from jar. Cover and cook for a few more minutes, until heated through. Serve beef on toasted rolls, topped with cheese. Serves 15 to 18.
Photo from bing.com and recipe from Gooseberry Patch Slow Cookers, Casseroles & Skillets.