Ingredients
1 boneless beef chuck roast (3 pounds)1 teaspoon Italian seasoning1/4 teaspoon cayenne pepper1/4 teaspoon pepper1/4 cup water1 jar (16 ounces) sliced pepperoncini, undrained1 medium sweet red pepper, julienned1 medium green pepper, julienned1 garlic clove, minced1 envelope reduced-sodium onion soup mix2 tablespoons Worcestershire sauce2 loaves (1 pound each) Italian bread, split
Preparation
Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with the Italian seasoning, cayenne and pepper. Add water. Cover and cook on high for 4 hours or until meat is tender.
Remove roast; shred meat with 2 forks and return to the slow cooker. In a large bowl, combine the pepperoncini, peppers, garlic, soup mix and Worcestershire sauce; pour over meat. Cover and cook on high for 1 hour or until peppers are tender.
Spoon beef mixture over the bottom halves of bread; replace bread tops. Cut each loaf into 6 sandwiches.
