Italian Roast Beef Sandwiches

 in Favorite Recipes by

Provided by Becky Walker for the February 2024 issue of EnnisNOW Magazine.

  • 1 5-lb. rump roast
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1 tsp. onion salt
  • 1 tsp. dried parsley
  • 1 tsp. garlic powder
  • 1 bay leaf
  • 1 .7-oz. pkg. dry Italian-style salad dressing mix
  • 3 cups water
  • Mild pepperoncini peppers, to taste
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 medium white onion, sliced
  • Hoagie rolls, toasted
  • Provolone cheese, to taste
  1. Place the roast in a Crock-Pot.
  2. Mix all the spices and the water together; pour over the roast.
  3. Add the pepperoncini peppers; cook on high for 4-5 hours.
  4. Add the green and red bell peppers and the onions. Cook an additional 3-4 hours until done.
  5. Remove the bay leaf. Serve the meat, peppers and onions on toasted hoagie rolls topped with Provolone.