Drain pepperoncinis, reserving liquid. Remove stems of peppers; set aside. Cut roast into large chunks; place a thrd of the meat in a 5-qt slow cooker. Add water.
In a small bowl,combine the basil, garlic powder, oregano, salt and pepper; sprinkle half over beef. Layer with half of the remaining meat, then onion, reservered peppers and liquid. Top with remaining meat and herb mixture.
Cover and cook on low for 8-9 hours or until meat is tender. Shred beef with two forks. Using a slotted spoon, serve the beef and peppers on rolls
Originally Submitted
12/5/2007
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