3-4 lb beef roast*
2 packages dry Italian dressing (I like zesty)
1 can campbells beef consume
1 (16oz) jar of pepperoncinis
1. Place beef in a crockpot. Add Italian dressings, consume, and *1/2* of the pepperoncini peppers and most of their juice. Cook on high for 5-6 hours.
2. Shred meat with 2 forks. Serve on hoagie rolls with sliced mozzarella cheese and remaining pepperoncinis.
*I usually get a rump roast, or whatever is on sale.
~Laura W.
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