Instructions

• 1 Place the roast into a 6-quart crock pot. SPrinkle with the italian dressing mix. Add the peppers, Giadiniera, and beef broth. Lift the roast up to let the juices get under the meat.
• 2 Place the lid on and cook for 9 hours on low, or until the beef shreds easily with a fork. Shred the meat and add back to the crock pot for another 1 1/2 hours.
• 3 Build a Sandwich: Pile the beef and of course the juices onto a provolone lined roll. Add some Giadiniera to taste and just dig right in!