Peppered Roast Sandwiches

Mark loves this, and it is so super easy.  Not exact measurements, so make it to gusto.  Freezes well for packable lunches, too.

2-3 lbs Chuch roast (or other beef cut - London broil, thick steaks, etc)
1 package dry Italian Seasoning
1 medium bottle sliced banana peppers, juice included

Place roast in a crockpot.  Pour seasoning on top, and dump in the entire bottle of peppers and juice.  Cover and cook low for 5-6 hrs, or until tender.  Shred and let it stay warm for another 1/2-1 hour.  Serve on buns with Provolone cheese.

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