Italian Beef Sandwiches

Hot and messy, spicy, flavorful, yummy... There are so many words to describe this delicious sandwich!  It's so easy to prepare, as its another crock pot recipe, and it turns out really well no matter what type of roast you use.  It can be cost prohibitive because of the large amount of meat needed, but it makes a lot of sandwiches.  I haven't tried freezing it after cooking, so I don't know how that would work out, but I see no reasons why it wouldn't be just as good later. 

Here's my caveat:  I've never had an "official" Italian beef sandwich, so I honestly don't know how faithful to the "real" sandwich my version is.  However, I have tried several different recipes and ended up developing this one for us.  Most of the others we tried were too salty (because of multiple packages of seasoning and lots of other additives) or too hot due to several jars of pepperonchini peppers and giardinera.  This is a good and simple balance for us, and it's improved even more by the addition of a high-quality provolone, muenster, or gouda cheese on top.  

Italian Beef Sandwiches

5 lbs beef roast (rump roast works well)
1 pkg zesty italian dressing mix (dry)
2 10 oz cans beef consomme
1 jar pepperonchini peppers
cheese
12 hoagie/sub rolls


*Place roast in crockpot.  Sprinkle dressing mix over meat.  Add consomme and pepperonchini peppers and juice, leaving peppers on top of the roast.


*Cook on low heat for around 10 hours.  Shred meat and mix in peppers before serving, make sure to use plenty of the juices on the sandwich or provide a bowl for dipping, and top with a piece of cheese.