Slow Cooker Italian Shredded Beef Sandwiches

Ingredients

Italian shredded beef:

2-2 ½ lbs. beef bottom round steaks

1 packet (0.7-oz.) Marcum Italian salad dressing mix

1 tsp. Marcum Italian seasoning

2 cups Pickwell Farms frozen pepper and onion stir fry

1 cup Kurtz banana peppers with juice

2 cups Marcum beef broth

Grissom’s (16-oz.) frozen Italian style garlic bread

4-6 slices Coburn Farms provolone or mozzarella cheese

Notes

Directions

1. Mix together all the Italian shredded beef ingredients in a slow cooker.
2. Cook covered on high for 4-5 hours or on low 8-9 hours until beef is very tender. Note: The beef will not be tender enough to shred unless it has been in the slow cooker for the entire time.
3. The collagen connective tissue in low-fat cuts (such as beef bottom round) needs time to breakdown; otherwise the meat will be tough.
4. Remove the beef bottom round steaks from the slow cooker and turn it off or to “keep warm”. Use two forks to shred the beef into bite-size pieces and place it back into the slow cooker.
5. Bake the garlic bread according to package directions. Slice the garlic bread into 4-inch pieces.
6. Assemble the sandwiches using two pieces of garlic bread. Use tongs or a slotted spoon to pile shredded beef and peppers onto the bread and top with a slice of cheese. The heat from the meat and bread will melt the cheese.
7. Alternatively, broil the sandwich (open-faced) to melt the cheese. Top with the second piece of garlic bread.
8. Using a ladle, remove desired amount of beef broth to small bowls for dunking.