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| Cook Time | 11 hours |
| Servings |
|
Ingredients
- 3 lbs beef top round roast trimmed of fat
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 4 teaspoons dry italian dressing mix
- 3 cups low sodium beef broth
- 1 tbsp minced garlic
- 1 bay leaf
- 16 oz jar pepperoncini
- 2 red bell peppers cut into thin strips
- 8 pieces whole wheat Italian or French bread 2 oz; or gluten free bread
- 8 slices Sargento Provolone Ultra Thin
Ingredients
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Instructions
- Pat the roast dry with a paper towel. Combine the onion powder, black pepper and salt and rub all over the roast then place into the slow cooker.
- Add the Italian salad dressing mix, broth, garlic and bay leaf. Cover and cook on high 5 to 6 hours or low 10 to 12 hours, until very tender and easily shreds with two forks.
- When done, remove bay leaf and shred the beef. Add 1 cup of the pepperoncinis and the bell peppers to the slow cooker, cover and cook high 30 minutes or low 1 hour.
- To serve, top each roll or bread with 3 oz meat mixture, top with 1 slice cheese, and some of the remaining pepperoncinis. Serve the remaining liquid as a dip for the sandwich, if desired. If desired, place the bread under the broiler 2-3 minutes to melt the cheese.
Nutrition Facts
Slow Cooker Italian Beef Hoagies
Amount Per Serving
Calories 361
Calories from Fat 144
% Daily Value*
Total Fat 16g
25%
Saturated Fat 6g
30%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 0.5g
Cholesterol 68mg
23%
Sodium 1387mg
58%
Potassium 99mg
3%
Total Carbohydrates 9g
3%
Dietary Fiber 1g
4%
Sugars 1g
Protein 39g
78%
Vitamin A
37%
Vitamin C
95%
Calcium
9%
Iron
4%
* Percent Daily Values are based on a 2000 calorie diet.
