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     Title: Family-Favorite Italian Beef Sandwiches
Categories: Beef, Breads, Vegetables, Chilies, Herbs
     Yield: 12 Servings

    16 oz Jar sliced pepperoncini;
          - undrained
14 1/2 oz Can diced tomatoes;
          - undrained
     1 md Onion; chopped
   1/2 c  Water
     2 pk Italian salad dressing mix
     1 ts Dried oregano
   1/2 ts Garlic powder
     4 lb Beef rump or bottom round
          - roast
    12    Italian rolls; split

 In a bowl, mix first 7 ingredients. Place roast in a 5 or
 6 qt slow cooker. Pour pepperoncini mixture over top. Cook,
 covered, on low for 8 to 10 hours or until meat is tender.

 Remove roast; cool slightly. Skim fat from cooking juices. Shred
 beef with 2 forks. Return beef and cooking juices to slow cooker;
 heat through. Serve on rolls.

 To make ahead: In a large freezer container, combine first
 7 ingredients. Add roast; cover container and freeze. To use, place
 filled container in refrigerator 48 hours or until roast is
 completely thawed. Cook and serve as directed.

 Recipe by Lauren Adamson, Layton, Utah

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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