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Prep 10min
Total8hr25min
Ingredients8
Servings8
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Ingredients
1
large onion, halved, thinly sliced
5
cloves garlic, thinly sliced
1
boneless beef round tip roast (3 to 4 lb)
1
cup Italian dressing
1/3
cup mild pepperoncini peppers (from 11.5-oz jar), coarsely chopped
8
hoagie buns, split, toasted
8
thinly sliced red bell pepper rings
8
slices (3/4 oz each) provolone cheese
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Steps
1
Spray 4- to 5-quart slow cooker with cooking spray. In cooker, place onion and garlic.
2
If beef roast comes in netting or is tied, do not remove; place beef on onion. Pour dressing over beef.
3
Cover; cook on Low heat setting 8 to 10 hours.
4
Transfer beef to cutting board; remove netting if necessary. Cut beef into thin slices; return to cooker. Stir in pepperoncini. Increase heat setting to High. Cover; cook 15 minutes longer or until thoroughly heated.
5
Spoon beef into toasted buns; top with bell pepper rings and cheese. Pour remaining liquid into 8 small custard cups; serve with sandwiches for dipping.
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Add some zing by spreading horseradish on buns before filling.
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