Slow Cooker Italian Beef Hoagies Recipe

Pat the roast dry with a paper towel. Combine the onion powder, black pepper, and salt and rub all over the roast then place into the slow cooker.

Add the Italian salad dressing mix, broth, garlic, and bay leaf. Cover and cook on high for 5 to 6 hours or low for 10 to 12 hours until very tender and easily shreds with two forks.

When done, remove the bay leaf and shred the beef. Add 1 cup of the pepperoncini’s and the bell peppers to the slow cooker, cover, and cook on high for 30 minutes or low for 1 hour.

To serve, top each roll or bread with a 3 oz meat mixture, top with 1 slice cheese, and some of the remaining pepperoncini’s.

Serve the remaining liquid as a dip for the sandwich, if desired. If desired, place the bread under the broiler for 2 to 3 minutes to melt the cheese.