Half-Time Italian Beef Sandwiches Recipe

From Dorothy McNett's Recipe Book.

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Half-Time Italian Beef Sandwiches

by Kelly Bartholf for Beef Week 1997, Hot and Spicy Division

3-5 pounds sirloin or rump roast
1 teaspoon garlic powder
1 tablespoon Italian seasoning
salt
freshly ground black pepper
2 beef bouillon cubes
1 10 oz. jar mild pepperoncini peppers
water or beef bouillon

Cut roast into several chunks. Put in crock pot or slow cook. Add water until meat is covered, cook for 2-3 hours. Add garlic powder, Italian seasoning, salt, pepper, and bouillon cubes. Pour entire contents of pepperoncini jar into the pot. Cook until the beef shreds easily. Serve on sour dough French bread with melted cheese, or small buns if desired. The longer it cooks the better it gets. A crown please at half-time.

Recipe created 1997-07-25.

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