1 can (14.5 ounces) diced tomatoes with green pepper, celery and onion
1/2 cup beef broth
1 package (1 ounce) onion soup mix
2 teaspoons Italian seasoning
1 teaspoon coarse black pepper
3 to 4 pounds beef chuck roast
8 sandwich sub rolls
8 slices provolone cheese
Directions
In a slow cooker crock, combine giardiniera, tomatoes, beef broth, soup mix, Italian seasoning and black pepper. Add beef roast and turn to coat with sauce and vegetables.
Cover slow cooker and cook on HIGH for 5 to 5 1/2 hours or LOW for 8 to 9 hours until meat is cooked and can be shredded.
Remove meat to a cutting board. Shred meat with two forks.
Remove fat from vegetables and sauce.
Serve shredded beef in sandwich sub rolls with vegetables and cheese.
1 can (14.5 ounces) diced tomatoes with green pepper, celery and onion
1/2 cup beef broth
1 package (1 ounce) onion soup mix
2 teaspoons Italian seasoning
1 teaspoon coarse black pepper
3 to 4 pounds beef chuck roast
8 sandwich sub rolls
8 slices provolone cheese
Directions
In a slow cooker crock, combine giardiniera, tomatoes, beef broth, soup mix, Italian seasoning and black pepper. Add beef roast and turn to coat with sauce and vegetables.
Cover slow cooker and cook on HIGH for 5 to 5 1/2 hours or LOW for 8 to 9 hours until meat is cooked and can be shredded.
Remove meat to a cutting board. Shred meat with two forks.
Remove fat from vegetables and sauce.
Serve shredded beef in sandwich sub rolls with vegetables and cheese.
