Ingredients
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1 pound boneless beef chuck pot roast
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1 15 ounce can tomato sauce with Italian seasonings
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2 medium green sweet peppers, sliced
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2 medium onions, sliced
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1 12-16 ounce jar pepperoncini salad peppers, drained and stems removed
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1 0.65 ounce envelope cheese-garlic dry salad dressing mix
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12 crusty sandwich rolls, split and toasted
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2 cup shredded Italian-blend cheeses (8 ounces) (optional)
Directions
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Trim fat from meat. Place meat in a 5- to 6-quart slow cooker. Pour tomato sauce over meat. Top with green pepper, onion, and pepperoncini peppers. Sprinkle with dressing mix.
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Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Transfer meat to a cutting board. Using two forks, pull meat apart into shreds. Return shredded meat to slow cooker.
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Using a slotted spoon, spoon some shredded meat, sweet peppers, onions, and pepperoncini peppers onto the bottom halves of rolls. Sprinkle with cheese, if desired. Spoon some cooking liquid into bowls for dipping.
Nutrition Facts (per serving)
| 393 | Calories |
| 19g | Fat |
| 28g | Carbs |
| 26g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 393 | |
| % Daily Value * | |
| Total Fat 19g | 24% |
| Saturated Fat 7g | 35% |
| Cholesterol 73mg | 24% |
| Sodium 1158mg | 50% |
| Total Carbohydrate 28g | 10% |
| Total Sugars 6g | |
| Protein 26g | 52% |
| Vitamin C 20.7mg | 23% |
| Calcium 80.8mg | 6% |
| Iron 3.8mg | 21% |
| Potassium 431mg | 9% |
| Folate, total 60.5mcg | |
| Vitamin B-12 1.6mcg | |
| Vitamin B-6 0.3mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
