3 1/2poundeye of round roast, fat trimmed(chuck roast is also good)
1 1/2cupsbeef broth
1packetdry zesty Italian dressing mix
1cuphot pepper rings plus 1 tablespoon juice
1cuphot giardiniera plus 1 tablespoon juice(they also have mild)
provolone cheese slices
hoagie rolls
Instructions
In a large crock pot, place beef. Sprinkle dressing mix, then add broth. Top with pepper rings and Giardiniera and juices of both, stir a bit to incorporate.
Cook on low for 8 hours, until meat is tender and shreds easily. Shred with a fork and cook and additional hour.
Cut rolls in half, place 1 slice of provolone cheese (cut in half) on bottom (or top if soggy bread doesn’t bother you), then add meat mixture. Top with additional pepper rings and Giardiniera if desired. Serve warm.