Italian Beef Sandwiches made with tender shredded beef, soft hoagie rolls, melty provolone, sweet peppers, and bright pepperoncini.

2 cups low sodium beef broth

1 packet au jus gravy mix

2.5 pounds top round roast

3 bell peppers sliced

1 packet Italian salad dressing seasoning

8 hoagie rolls (Nature’s Own, Martin’s, Amoroso’s)

8 slices Tillamook Provolone or Sargento Provolone

16 slices jarred pepperoncini

1. Mix broth with au jus gravy mix and pour into slow cooker.

2. Add the top round roast and sliced bell peppers.

3. Sprinkle Italian salad dressing seasoning over the top.

4. Cover and cook on high for four to five hours or on low for eight to ten hours.

5. Remove the roast and shred it with two forks.

6. Return the shredded beef to the slow cooker and mix with broth and peppers.

7. Warm the hoagie rolls and place a slice of provolone on each bottom half.

8. Spoon beef and peppers over the cheese.

9. Add pepperoncini on top and close the sandwiches.

10. Optional: Spoon a little broth on the top roll or serve extra broth on the side for dipping.

Top round roast offers a lean texture while still producing tender shredded beef.

Chuck roast may be used if trimmed well to reduce excess grease.

Allow the shredded beef to rest in the broth for enhanced flavor.

Toast rolls lightly if you prefer a firmer texture that resists soaking.