| | Directions | | Place roast in slow cooker. Sprinkle roast with Italian seasoning, cayenne pepper and pepper. Add water. Cover and cook on high for 4 hours (or low for 8 hours), until meat is tender. Remove roast, save juice. Shred meat and return meat to slow cooker. In a large bowl, combine the pepperoncinis, peppers, garlic, soup mix and Worcestershire sauce; pour over meat. Add additional juice if desired. Cover and cook on high for 1 hour or until peppers are tender. Serve on your favorite sandwich buns and top with provolone cheese. |
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| Ingredients | | - |  | 1 boneless beef roast (3 lb) |
| - | | 1 teaspoon Italian seasoning |
| - | | 1/4 teaspoon cayenne pepper |
| - | | 1/4 teaspoon pepper |
| - | | 1/4 cup water |
| - | | 1 jar sliced pepperoncinis (undrained) (16 ounce jar) |
| - | | 1 Green Pepper, julienned (Medium) |
| - | | 1 sweet red pepper, julienned (medium) |
| - | | 1 clove garlic, minced |
| - | | 1 packet dry onion soup mix |
| - | | 2 tablespoons Worcestershire sauce |
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