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.
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.
