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Ingredients
- 4 ½ - 5 lb. beef roast
- 1 (14 oz.) can beef broth
- ¼ cup water
- 3 tbsp. salt-free Italian seasoning
- 1 tsp. salt
- 1 (16 oz.) jar Pepperoncini (whole or slices) with juice
- Sub or hoagie rolls, if desired
- Cheddar or Mozzarella cheese, if desired
Directions
- Combine broth, water, Italian seasoning, salt, and juice from ½ jar Pepperoncini in a slow cooker.
- Add beef. Scatter ½ jar Pepperoncini over and around beef.
- Cook on low for 8-10 hours or until beef is tender.
- When beef is cooked, remove to a cutting board and let rest for 10- 15 minutes. Then, using two forks, gently pull and shred beef apart.
- To make sandwiches, toast rolls or buns, top with shredded beef, a drizzle of juice, peppers and cheese.
- Store beef and peppers, almost covered in juice, in a container in refrigerator.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 10 servings | |
| Calories 410 | |
| Calories from Fat 203 | 50% |
| Total Fat 22.51g | 28% |
| Saturated Fat 7.8g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 115mg | 38% |
| Sodium 515mg | 21% |
| Potassium 574mg | 16% |
| Total Carbs 0.05g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.01g | 0% |
| Protein 48.31g | 77% |
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