Italian Beef Sandwiches

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I am one who absolutely loves crusty bread for a sandwich, and let me tell you this one was a winner.  Now do not get me wrong I have been making this recipe for a few years now and love it, but recently have made several changes to it.  I may be biased, but it is amazing now!  Believe me you cannot go wrong with this recipe.  Especially if you like reinventing leftovers this recipe is for you.  There are so many things to do with the leftover meat such as quesadillas, loaded baked potatoes, or even the flautas that I posted earlier with leftover pork instead.

 

Italian Beef Sandwiches

3 lb roast (I used chuck roast since it was on sale)

1 jar of whole peperoncinis

8 oz fresh mushrooms sliced

2 cups low sodium beef broth

3 Tbs dried minced onion

1 Tbs garlic powder

6 slices provolone cheese

1 french baguette loaf

 

Place ingredients through garlic powder in a slow cooker and cook on low for 8-10 hours.  When done cooking place in refrigerator overnight so that all the fat can separate.  When ready to eat, skim all the fat off the top and shred the meat.  Place meat back in slow cooker and cook on low for 2 hours.  Cut french baguette into the sandwich size desired and place provolone cheese on each.  Place under broiler on high for 2-3 minutes until browned and bubbly.  Put the meat on each sandwich and place some of the au jus in a cup for dipping.  Freeze all leftovers after completely cooking to enjoy at a later date.

 

 

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