Crock Pot Italian Beef Sandwiches

By Annie Boyd, The Gingham Apron

Prep Time: 2 mins

Cook Time: 6 hours

Serves: serves 8

Ingredients

• 1 beef roast

• ½ jar of pepperoncinis (reserve a few for topping, optional)

• ½ c. of the juice from the pepperoncinis

• 1 packet Italian Salad Dressing seasoning

• Hoagie Buns

• Mozzarella cheese for topping, optional

Directions

Step 1:

Place the roast in a crockpot. Place the pepperoncinis on top of the roast, and pour the juice around the bottom. Pour the Italian seasoning packet on top of the roast.

Step 2:

Cook on low for 6-8 hours (or overnight).

Step 3:

Shred the meat with two forks.

Step 4:

Make sandwiches with the hoagie buns, topping with additional pepperoncinis and cheese if desired. Pop under the broiler for about 3 minutes if you would like a toasty, melty sandwich.

Step 5:

Serve with the broth to dip sandwich.

The Gingham Apron is comprised of five women from one Midwest farm family whose passion is cultivating relationships in their everyday lives. Denise Herrick, center, is the mother and mother-in-law of the other four members of the group. Herrick has been an Iowa farm wife for 46 years. Jenny Herrick, Molly Herrick, and Shelby Herrick (left to right) currently live on their own farms, while, Annie Boyd, Denise’s oldest daughter, lives in California where she homeschools her five children. They love to find new ways to celebrate everyday life together. They have a blog and website, theginghamapron.com, where they share how to plan family gatherings, try new recipes, take care of their homes, and educate kids. They cherish their beautiful family farm, time spent with their family, and most of all- their faith in Jesus Christ.