2 cups low sodium beef broth

1 packet au jus gravy mix

2.5 lbs top round roast

3 bell peppers, cut into strips

1.7-oz pack Italian salad dressing mix

8 hoagie rolls

8 slices provolone cheese

16 jar-sliced pepperoncini

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Prepare the Slow Cooker: In a slow cooker, combine the beef broth, au jus gravy mix, and Italian salad dressing mix. Stir to dissolve the seasoning.
Add the Beef: Place the top round roast into the slow cooker, making sure it’s fully submerged in the broth mixture. Cover the slow cooker and cook on low for 6-8 hours, or until the beef is tender and easily shreds with a fork.
Add the Bell Peppers: About 30 minutes before the cooking time is up, add the sliced bell peppers to the slow cooker and stir to combine.
Shred the Beef: Once the beef is done, remove it from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and stir to coat with the juices.
Toast the Hoagie Rolls: Preheat the oven to 375°F (190°C). Split the hoagie rolls and place them on a baking sheet, cut side up. Toast for 5-7 minutes, or until the rolls are lightly golden.
Assemble the Sandwiches: Place a generous amount of shredded beef and peppers on the toasted bottom half of each hoagie roll. Top with a slice of provolone cheese and a few slices of pepperoncini.
Melt the Cheese: Return the assembled sandwiches to the oven for an additional 2-3 minutes, or until the cheese is melted and bubbly.
Serve: Serve hot, and enjoy your delicious Italian Beef Sandwiches!

Add extra veggies like onions or mushrooms to the slow cooker for more flavor.

For a spicy version, use hot pepperoncini or drizzle hot sauce on the sandwiches.

Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.

If you don’t have a slow cooker, you can cook the beef in the oven or on the stovetop in a Dutch oven.