Johanneck Family Recipes
Italian Beef Sandwiches
3 lb chuck roast, trimmed of visible fat and cut into large hunks
2 packets Italian salad dressing mix
8 oz jar of banana peppers
8 oz jar of jalapeños
1 can beef broth
1 red pepper, chopped (optional)
Provolone cheese slices
Place chuck roast into the bottom of a crock pot then sprinkle with salad dressing mix.
Add peppers, jalapeños, beef broth, and red pepper. Lift up chuck roast pieces to get broth underneath.
Cook on low for 6-8 hours or until meat shreds easily with a fork. Shred meat then place back into crockpot.
Split buns in half, add cheese to the bun, and then scoop the shredded meat mixture on top.